Your family will love this delicious, creamy chicken recipe during asparagus season. It’s easy to prepare and won’t break the budget!
1-1/2 pounds fresh asparagus spears, halved
4 boneless skinless chicken breast halves
2 tablespoons cooking oil
1/2 teaspoon salt
1/4 teaspoon pepper, freshly cracked and ground
1 10-3/4-ounce condensed cream of chicken soup
1/2 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon curry powder
1 cup shredded sharp cheddar cheese
Preheat oven to 375° and lightly grease a 9-inch square pan.
Place the undiluted soup, mayonnaise, lemon juice and curry powder in a small bowl and stir until well blended.
Wash the asparagus and remove the tough fibrous bottom portion. If desired, steam the asparagus until partially cooked. Place the asparagus in the prepared baking dish.
Add the oil to a skillet over medium heat and lightly brown the chicken on both sides. Remove the chicken, season with salt and pepper and arrange over the asparagus in the baking pan. Pour the sauce mix over the chicken and asparagus. Bake for approximately 40 minutes or until chicken is tender and juices run clear.
Sprinkle with cheese and allow to stand in a warm place for 5 minutes before serving.
Note: I don’t often cook with condensed soup, but for the busy cook, sometimes it’s a very worthwhile short cut. If you prefer not to use the soup, substitute about 1-1/2 to 2 cups of basic béchamel sauce recipe made with chicken stock instead of milk, for terrific results.
Yield: 4 servings.
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