Lemon-Curry Chicken Casserole Recipe

Lemon-Curry Chicken Casserole Recipe

  • 2 (12 ounce) packages frozen cut asparagus, thawed and drained
  • 4 boneless skinless chicken breast halves, cut into 1/2-inch strips
  • salt and pepper to taste
  • 3 tablespoons butter
  • 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
  • 1/2 cup mayonnaise
  • 1/4 cup lemon juice
  • 1 teaspoon curry powder
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon pepper
  • 1/2 cup sliced almonds, toasted
  1. Place asparagus in a greased 11-in. x 7-in. x 2-in. baking dish; set aside. Sprinkle chicken with salt and pepper. In a large skillet, saute chicken in butter for 10-14 minutes or until juices run clear. Place over asparagus. Combine soup, mayonnaise, lemon juice, curry powder, ginger and pepper; spoon over chicken. Bake, uncovered, at 350 degrees F for 35 minutes. Sprinkle with almonds and return to the oven for 5 minutes.