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Add a photoServings: 8
Ingredients
- 1 1/4 pound chicken breast, cut into 1/2-inch strips
- 2 tbsp. vegetable oil
- 2 (10 ounce.) pkg. frzn asparagus spears, thawed
- 1 can cream of mushroom soup
- 1/2 c. mayonnaise
- 1 tbsp. lemon juice
- 1/2 teaspoon curry pwdr
- 1 c. sharp Cheddar cheese, shredded
Directions
- Cook chicken in heated oil over medium heat. Remove and set aside.
- Brush 12 x 8-inch baking dish with reserved juices from chicken. Arrange asparagus spears on top. Top with chicken strips.
- Add in soup, mayonnaise, lemon juice and curry pwdr to remaining juices in pan; stir over low heat for 1 minute or possibly till well blended. Pour sauce over chicken. Sprinkle with cheese.
- Bake at 375 degrees for 30 min or possibly till warm and bubbly.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 169g | |
| Recipe makes 8 servings | |
| Calories 337 | |
| Calories from Fat 248 | 74% |
| Total Fat 28.03g | 35% |
| Saturated Fat 7.39g | 30% |
| Trans Fat 0.16g | |
| Cholesterol 54mg | 18% |
| Sodium 456mg | 19% |
| Potassium 247mg | 7% |
| Total Carbs 4.5g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.44g | 1% |
| Protein 17.39g | 28% |
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