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Chicken and Asparagus Casserole

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Chicken and Asparagus Bake

Ingredients

  • 4 boneless, skinless chicken breast halves
  • 1 bunch of asparagus (about 10 spears), trimmed and halved
  • 1 can (10 ¾-ounce) of low-fat cream of chicken soup
  • ¼ cup of low-fat mayonnaise
  • 2 teaspoons of fresh lemon juice
  • ¼-½ teaspoon of curry powder, to taste
  • ½ cup of low-fat shredded cheddar cheese
  • ¼ cup of breadcrumbs
  • 2 tablespoons of melted butter

Instructions

  1. Preheat your oven to 350ºF.
  2. Fill a large pot with water until it’s 2/3 full and bring it to a boil. Add the chicken and boil until it’s tender, which should take about 20 minutes. Allow the chicken to cool, then shred it by hand. Set the shredded chicken aside.
  3. While the chicken is boiling, mix together the soup, mayonnaise, lemon juice, and curry powder in a separate bowl. Set this mixture aside.
  4. Spread the asparagus on the bottom of a 3-quart casserole dish. Arrange the shredded chicken on top of the asparagus, then pour the soup mixture over the chicken.
  5. Sprinkle the casserole with cheese and breadcrumbs, then drizzle the melted butter over the top. Bake the casserole at 350ºF for 30-35 minutes, until it’s crisp and bubbly. If it starts to get too brown, cover it with foil.

Enjoy your meal!

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