Easy Gourmet Chicken Asparagus Casserole
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




8 boned
skinned med. chicken breasts
Cooking oil
Salt
pepper
2 (10 oz.) pkg. frozen asparagus
1 (10 ½ oz.) can cream of chicken soup
1/2 c. real mayonnaise
1 tsp. lemon juice
1/2 tsp. curry
1 1/2 c.s shredded cheddar cheese

Preparation

1 Cut each chicken breasts into five pieces and brown in 1/2 inch of hot oil until opaque. Season chicken with salt and pepper and drain. While browning chicken, steam the frozen asparagus in a covered pan using 1 inch of water and 1 teaspoon salt. Cook the asparagus for 8 to 10 minutes until crispy tender. Drain the asparagus and arrange in the bottom of a 9 x 13 inch lightly greased pan. Place the browned chicken on top of asparagus. Mix together the soup, mayonnaise, lemon juice, and curry powder. Pour sauce over t 2 NOTE: Kak uses her home grown or frozen asparagus generously - up to 30 ounces. When preparing the casserole ahead, she takes the refrigerated casserole form the refrigerator 1 hour in advance, bake it at 350 degrees for 45 minutes.