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Chicken & Asparagus Casserole

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Ingredients
  Washington fryer breasts 2 , skinned, boned, cut into 2 x 4 3/4 inch pieces
  Monosodium glutamate 1 1⁄2 Tablespoon
  Pepper 1⁄4 Teaspoon
  Corn oil 1⁄2 Cup (8 tbs)
  Frozen asparagus/Fresh asparagus 20 Ounce (Two 10 Ounce Packages)
  Condensed cream of chicken soup 1 Can (10 oz)
  Mayonnaise 1⁄2 Cup (8 tbs)
  Lemon juice 1 Teaspoon
  Curry powder 1⁄2 Teaspoon
  Shredded sharp cheddar cheese 1 Cup (16 tbs)
Directions

Sprinkle MSG and pepper over chicken.
Pour corn oil into a 10 inch fry pan.
Heat over medium heat.
Add chicken and saute slowly about 6 minutes or until white and opaque.
Remove from fry pan; drain on paper towels.
Cook asparagus by package directions 4 to 5 minutes or cook fresh asparagus in boiling salted water until crisp tender (8 to 10 minutes).
Drain.
Place asparagus on bottom of 9 x 9 x 2 inch baking pan.
Place sauteed chicken over asparagus.
Mix together chicken soup, mayonnaise, lemon juice and curry powder.
Pour over chicken and asparagus.
Sprinkle cheese over top.
Cover with aluminum foil.
Bake in 375° F. oven 30 minutes or until done.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Chicken

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