Recipe By : Taste of Home Magazine, April '94/R. Banghart
Serving Size : 4 Preparation Time :0:00
Categories : Asparagus Cheese
Chicken Main Dishes
Poultry Sauces
Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds asparagues spears -- fresh, halved
4 boneless skinless chicken breast halves
2 tablespoons cooking oil
1/2 teaspoon salt
1/4 teaspoon pepper
10 3/4 ounce can cream of chicken soup -- undiluted
1/2 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon curry powder
1 cup shredded cheddar cheese
If desired, partially cook asparagus. Drain. Place the asparagus in a
greased, 9" square baking dish. In a skillet over Medium heat, brown the
chicken in oil on both sides. Season with salt and pepper. Arrange chicken
over asparagus. In a bowl, mix soup, mayonnaise, lemon juice and curry
powder. Pour over chicken. Cover and bake at 375 F. for 40 minutes or until
the chicken is tender and juices run clear. Sprinkle with cheese. Let stand
for 5 minutes.
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NOTES : Recipe submitted by Vicki Schlechter, Davis, CA.
