Real Recipes From Real Home Cooks ®

saucy chicken and asparagus

(1 rating)
Recipe by
Dene Mitzel
Biloxi, MS

I found this recipe in a magazine years ago. We loved it, but over the years have changed up the original recipe a bit. I love asparagus (especially fresh) and I love the taste of curry seasoning, so this dish is amazing to me! I hope you will enjoy it too!

(1 rating)
yield 4 -6
prep time 20 Min
cook time 40 Min
method Bake

Ingredients For saucy chicken and asparagus

  • 2 lb
    fresh asparagus
  • 3
    large boneless, skinless chicken breasts, cut in half
  • 2 Tbsp
    cooking oil
  • 1/2 tsp
  • 1/4 tsp
  • 1 can
    cream of chicken soup, undiluted
  • 1/2 c
  • 1 tsp
    lemon juice
  • 1/2 tsp
    curry powder
  • 1 c
    shredded cheddar cheese

How To Make saucy chicken and asparagus

  • 1
    Cut bottoms off of asparagus spears (about 1 inch); place in a large pot and cover with water.
  • 2
    Bring to a boil and cook until asparagus is partially cooked.
  • 3
    While asparagus is cooking, brown chicken in oil in a skillet, over medium heat, on both sides; season with salt and pepper.
  • 4
    Place asparagus spears vertically in an 11 x 7 inch baking dish; place chicken breasts over the asparagus.
  • 5
    In a bowl, combine soup, mayo, lemon juice, and curry powder, pour over chicken.
  • 6
    Cover and bake at 375 for 40 minutes or until juices run clear.
  • 7
    Sprinkle with cheese; let stand 5 minutes before serving.
  • 8
    Notes: The original recipe called for 4 chicken breasts, and I originally made it this way. (Back then I would say the Chicken breasts were probably medium sized) These days I find that the chicken breasts in the stores are just HUGE and 4 of them "throws off" the recipe somewhat... In this case I use 3 large chicken breasts cut in half lengthwise to make 6 smaller breast pieces. (All in all about 2 lbs. of chicken)