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Asparagus Chicken Casserole

January 29, 2017

Asparagus Chicken Casserole


2 lbs fresh asparagus spears

4 boneless chicken breasts

2 Tbsp. olive oil

1 can cream of mushroom soup

½ cup mayonnaise

1 tsp. lemon juice

½ tsp. curry powder

¼ tsp. garlic powder

¼ tsp. onion salt

1 cup Colby-jack cheese, grated


Preheat oven to 375 degrees F.   Grease a 9×13 baking pan.


Partially steam the asparagus.   Place asparagus in prepared baking pan.   Set aside.


In frying pan, brown chicken in oil.   Place chicken over asparagus.   In bowl, mix soup, mayonnaise, lemon juice, and spices.   Pour over chicken.


Cover and bake for 30 minutes.   Remove from oven and sprinkle with cheese.   Bake in oven uncovered for 10 minutes or until chicken juices run clear.

Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks


From → Uncategorized

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