Chicken and Asparagus Casserole
En Español (Spanish Version)

Nutrition Facts
Serving Size½ of recipeCalories320Total Fat12 gSaturated Fat3 gSodium940 mgTotal Carbohydrate16 gDietary Fiber2 gProtein35 g
Servings and Times
Ingredients and Preparation
IngredientsMeasuresBoneless, skinless chicken breast halves2Asparagus (about 10 spears), trimmed and cut in half½ bunchReduced-fat cream of chicken soup½ (10 ¾-ounce) canReduced-fat mayonnaise2 tablespoonsFresh lemon juice1 teaspoonCurry powder, depending on taste1/8-¼ teaspoonReduced-fat shredded cheddar cheese¼ cupBread crumbs2 tablespoonsMelted butter1 tablespoon
  • Directions
  • Preheat oven to 350ºF.
  • Fill a large pot 2/3 of the way full with water and bring to a boil. Boil chicken until tender, about 20 minutes. Let chicken cool and shred by hand. Set aside.
  • While chicken is boiling, mix together soup, mayonnaise, lemon juice, and curry powder, then set aside.
  • Spread asparagus on the bottom of a 1.5-quart casserole dish. Arrange chicken on top of asparagus, and pour the soup mixture over the top.
  • Sprinkle the casserole with cheese and bread crumbs, drizzle melted butter over the top, and bake at 350ºF for 30-35 minutes, until crisp and bubbly. Cover with foil if it starts to get too brown.

  • Exchanges
    6 very lean meats; 2 vegetables; 1.5 fat

    Side Suggestions: Mixed Green Salad
    Toss bagged mixed greens with vegetables and salad dressing of your choice.

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