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Lemon-Curry Chicken Casserole

SUBMITTED BY: Sue Yaeger

"Asparagus and almonds add a flavorful twist to an ordinary chicken dish. I've made this countless times for company and am usually asked for the recipe."

RECIPE RATING:

Read Reviews (4)

Review/Rate This Recipe

PREP TIME	20 Min
COOK TIME	40 Min
READY IN	1 Hr

SERVINGS

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Servings
USMETRIC

INGREDIENTS

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

DIRECTIONS

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.

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REVIEWS

Reviewed on Mar. 6, 2008 by TNSDEBBIE

Excellent recipe!! My husband doesn't like curry but loved this recipe. Just the right... MORE

Reviewed on Mar. 5, 2008 by Mommeee

Very, very tasty. My husband and I both really enjoyed the flavor, felt it wasn't too heavy. ... MORE

Reviewed on Jan. 14, 2008 by beannt79

I really enjoyed this. It was my second attempt at a chicken curry dish and my husband and I... MORE

Reviewed on Sep. 26, 2008 by DENNIS0420

My family loved this recipe and will be made over and over again. Substituted plain yogurt for... MORE