Chicken & Asparagus Casserole
|Washington fryer breasts||2 , skinned, boned, cut into 2 x 4 3/4 inch pieces|
|Monosodium glutamate||1 1⁄2 Tablespoon|
|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)|
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).
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 375Â° F. oven 30 minutes or until done.