"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Saucy Chicken and Asparagus Recipe

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This recipe for Saucy Chicken and Asparagus, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Goodrich
Added: Wednesday, August 3, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lb. fresh asparagus spears, halved
4 boneless, skinless chicken brest halves
2 T. cooking oil
1/2 tsp. salt
1/4 tsp. pepper
1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted
1/2 c. mayonnaise
1 tsp. lemon juice
1/2 tsp. curry powder
1 c. (4 oz.) shredded cheddar cheese

Directions:
Directions:
If desired, partially cook the asparagus and drain. Place the asparagus in a greased 9 x 9 inch baking dish. In a skillet, over medium heat, brown the chicken on both sides in oil .Salt and pepper to taste. Arrange the chicken over the asparagus. Mix the soup, mayo, lemon juice, and currypowder and pour over the chicken. Cover and bake in a 375 degree oven for 40 minutes or until the chicken is tender and the juices run clear. Sprinkle with the cheese. Allow to stand for 5 minutes before serving.

Number Of Servings:
Number Of Servings:
4

 

 

 

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