Saucy Chicken and Asparagus

1-1/2 lb. fresh asparagus spears, halved
4 boneless skinless chicken breasts
2 tbsp. cooking oil
1/2 tsp. salt
1/4 tsp. pepper
1 can (10-3/4 oz.) cream of chicken soup
1/2 cup mayonnaise
1 tsp. lemon juice
1/2 tsp. curry powder
4 oz. shredded cheddar cheese

Directions:

If desired, partially cook asparagus; drain. Place the asparagus in a greased 9-inch 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 chicken is tender and juices run clear. Sprinkle with cheese. Let stand 5 minutes before serving.

User Reviews:

I've made this recipe twice and I must say my girlfriend just loved it and the second time her mom enjoyed it very much, guys if you want to impress that special girl, try this recipe!

Submitted by Andrew C on December 01, 2003

This is a very simple, yet tasty meal. I agree with using low fat ingredents to cut down on the grease and I too put the asparagus in raw and it came out perfectly. I also added some sliced onion to add flavor.

Submitted by Sandra B. on December 05, 2002

I've had this one before; it's really good! To decrease the fattiness (the sauce gets greasy) I have used low fat soup & 2% cheese. I never cook the asparagus first; it gets too mushy!

Submitted by Kristin on December 08, 1999

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