A creamy chicken and asparagus casserole with a hint of curry.

Chicken Asparagus Casserole

Salt and ground black pepper to taste

2 whole broiler-fryer chicken breasts, halved, skinned, boned and cut into 2x4-inch strips
1/4 cup vegetable oil
1 (10-ounce) package frozen asparagus
1 (10 3/4-ounce) can condensed cream of chicken soup
1/3 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon curry powder
1/4 cup shredded cheddar cheese

1. Sprinkle salt and pepper on chicken
2. In fry pan place oil and heat to medium temperature. Add chicken and cook, turning, about 5 minutes or until chicken is brown.
3. Partially cook asparagus, about 4 minutes, following package directions. Drain.
4. In a bowl mix together soup, mayonnaise, lemon juice and curry powder.
5. In large shallow baking pan place asparagus in single layer. Place chicken over asparagus. Spoon soup mixture over all. Sprinkle cheese on top. Cover with foil.
6. Bake in 375°F (190°C) oven about 30 minutes or until fork can be inserted in chicken with ease and sauce is bubbly.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.