sketch of Bob above the Lemon Curry Chicken Casserole recipe.


2 pkg. (12 oz. ea.) frozen cut asparagus, thawed and drained
4 boneless skinless chicken breast halves, cut into 1/2 inch strips
salt and pepper to taste
3 T. butter or margarine
1 can (10 3/4 oz.) cream of chicken soup, undiluted
1/2 c. mayonnaise
1/4 c. lemon juice
1 t. curry powder
1/4 t. ground ginger
1/8 t. pepper
1/2 c. sliced almonds, toasted

Place asparagus in a greased (7x11x2 inch) baking dish and set aside. Sprinkle chicken with salt and pepper (try some tarragon, McCormick’s all-purpose seasoning or Italian seasoning also). In a large skillet sauté chicken in butter for 10-14 minutes or til juices run clear. Place over asparagus. Combine remaining ingredients, except almonds, and spoon over chicken. Bake, uncovered, 350° for 35 minutes. Remove from oven, sprinkle with almonds and bake an additional 5 minutes.

(yields 6 servings) 

Note: Try adding 1 medium onion, chopped and sautéed and 1/4-1/2 c. sliced carrots between the asparagus and chicken. You can use green beans in place of the asparagus.

Lemon Curry Chicken Casserole recipe is published in our September, 2011 Menu Minder, Issue #335.