SAUCY CHICKEN AND ASPARAGUS

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Saucy Chicken and Asparagus image

I found this recipe in a magazine years ago. We loved it, but over the years have changed up the original recipe a bit. I love asparagus (especially fresh) and I love the taste of curry seasoning, so this dish is amazing to me! I hope you will enjoy it too!

Provided by Dene Mitzel

Categories     Vegetables

Time 1h

Number Of Ingredients 10

2 lb fresh asparagus
3 large boneless, skinless chicken breasts, cut in half
2 Tbsp cooking oil
1/2 tsp salt
1/4 tsp pepper
1 can(s) cream of chicken soup, undiluted
1/2 c mayonnaise
1 tsp lemon juice
1/2 tsp curry powder
1 c shredded cheddar cheese

Steps:

  • 1. Cut bottoms off of asparagus spears (about 1 inch); place in a large pot and cover with water.
  • 2. Bring to a boil and cook until asparagus is partially cooked.
  • 3. While asparagus is cooking, brown chicken in oil in a skillet, over medium heat, on both sides; season with salt and pepper.
  • 4. Place asparagus spears vertically in an 11 x 7 inch baking dish; place chicken breasts over the asparagus.
  • 5. In a bowl, combine soup, mayo, lemon juice, and curry powder, pour over chicken.
  • 6. Cover and bake at 375 for 40 minutes or until juices run clear.
  • 7. Sprinkle with cheese; let stand 5 minutes before serving.
  • 8. Notes: The original recipe called for 4 chicken breasts, and I originally made it this way. (Back then I would say the Chicken breasts were probably medium sized) These days I find that the chicken breasts in the stores are just HUGE and 4 of them "throws off" the recipe somewhat... In this case I use 3 large chicken breasts cut in half lengthwise to make 6 smaller breast pieces. (All in all about 2 lbs. of chicken)

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