| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Asparagus, Cheese, Chicken, Main dishes | 4 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Asparagues spears |
| fresh halved | ||
| 4 | Boneless skinless chicken | |
| Breast halves | ||
| 2 | T | Cooking oil |
| 1/2 | t | Salt |
| 1/4 | t | Pepper |
| 10 3/4 | oz | Cream of chicken soup |
| undiluted | ||
| 1/2 | c | Mayonnaise |
| 1 | t | Lemon juice |
| 1/2 | t | Curry powder |
| 1 | c | Shredded cheddar cheese |
INSTRUCTIONS
Recipe by: Taste of Home Magazine, April '94/R. Banghart 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.
A Message from our Provider:
“Jesus Christ is the shelter from life’s storm.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 620
Calories From Fat: 311
Total Fat: 35g
Cholesterol: 116.5mg
Sodium: 1916.9mg
Potassium: 834mg
Carbohydrates: 34.3g
Fiber: <1g
Sugar: 23g
Protein: 41.3g