Lemon-Curry Chicken Casserole Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
2 packages (12 ounces each) frozen cut asparagus, thawed and drained
4 boneless skinless chicken breast halves, cut into 1/2-inch strips
Salt and pepper to taste
3 tablespoons butter
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup mayonnaise
1/4 cup lemon juice
1 teaspoon curry powder
1/4 teaspoon ground ginger
1/8 teaspoon pepper
1/2 cup sliced almonds, toasted
Instructions
Place asparagus in a greased 11-in. x 7-in. baking dish; set aside. Sprinkle chicken with salt and pepper.
In a large skillet, saute chicken in butter for 10-14 minutes or until juices run clear. Place over asparagus. Combine soup, mayonnaise, lemon juice, curry powder, ginger and pepper; spoon over chicken.
Bake, uncovered, at 350 ° for 35 minutes. Sprinkle with almonds and return to the oven for 5 minutes.
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