Saucy Chicken and Asparagus

Dene Mitzel


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!

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20 Min
40 Min


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


1Cut bottoms off of asparagus spears (about 1 inch); place in a large pot and cover with water.
2Bring to a boil and cook until asparagus is partially cooked.
3While asparagus is cooking, brown chicken in oil in a skillet, over medium heat, on both sides; season with salt and pepper.
4Place asparagus spears vertically in an 11 x 7 inch baking dish; place chicken breasts over the asparagus.
5In a bowl, combine soup, mayo, lemon juice, and curry powder, pour over chicken.
6Cover and bake at 375 for 40 minutes or until juices run clear.
7Sprinkle with cheese; let stand 5 minutes before serving.
8Notes: The original recipe called for 4 chicken breasts, and I originally made it this way.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)

About this Recipe

Course/Dish: Chicken, Vegetables
Main Ingredient: Chicken
Regional Style: American
Hashtags: #asparagus, #curry, #chicken