These days I am trying more and more to cook with what's in season and seeing that local asparagus is still available, here's what I'm making for dinner tonight.
This is honestly a no-fail recipe and my family loves it. I've made it with both asparagus and broccoli, but our preference is asparagus. Try it out if you are looking for a new recipe. I always serve it with rice.
This is really easy – definitely a family favourite!
3 chicken breasts, skinned & boned
1/4 tsp. pepper
3 Tbsp. oil
1 – 10 oz. (280 g) pkg. frozen asparagus or broccoli
Fresh is even better
1 – 10 oz. (284 ml) can cream of chicken soup
1/2 cup light mayonnaise
1 tsp. curry powder
1 tsp. lemon juice
1/2 – 1 cup grated cheddar cheese
Cut chicken into bite-sized pieces and sprinkle with pepper. Saute quickly in oil over medium heat just until opaque (don’t overcook – the chicken will get tough! Drain. Cook asparagus or broccoli until crunchy. Drain and arrange in bottom of buttered casserole. Place chicken on top. Mix together soup, mayonnaise, curry and lemon juice and pour over chicken. Sprinkle with cheddar cheese and bake, uncovered, at 350F (180C) for 30-35 minutes. Serves 6
Book Reference – The Best of the Best – Vol. 1 (Page: 215), Winners (Page: 85)
p.s. thanks to my friend, Tracey who originally shared this recipe with me : )