lemon curry chicken casserole
Dinner
Lemon Curry Chicken Casserole
A fiery chicken curry recipe loaded with chili heat and bold spices—made for those who like it hot.
Ingredients:
- 2 (12 ounce) packages frozen cut asparagus, thawed and drained 4 boneless skinless chicken breast halves, cut into 1/2-inch strips
- salt and pepper to taste 3 tablespoons butter
- 1 (10.75 ounce) can condensed cream of chicken soup, undiluted 1/2 cup mayonnaise
- 1/4 cup lemon juice
- 1 teaspoon curry powder 1/4 teaspoon ground ginger 1/8 teaspoon pepper
- 1/2 cup sliced almonds, toasted
Directions:
- Place asparagus in a greased 11-in. x 7-in. x 2-in. baking dish; set aside. Sprinkle chicken with salt and pepper. In a large skillet, saute chicken in butter for 10-14 minutes or until juices run clear. Place over asparagus. Combine soup, mayonnaise, lemon juice, curry powder, ginger and pepper; spoon over chicken. Bake, uncovered, at 350 degrees F for 35 minutes. Sprinkle with almonds and return to the oven for 5 minutes.
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