Chicken and Asparagus CasseroleEn Español (Spanish Version)
Serving Size½ of recipeCalories
12 gSaturated Fat3 gSodium
940 mgTotal Carbohydrate
16 gDietary Fiber2 gProtein
35 gServings2IngredientsMeasuresBoneless, 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 tablespoonDirectionsPreheat 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.
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.