"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken and Asparagus Casserole Recipe

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This recipe for Chicken and Asparagus Casserole, by , is from Salem United Methodist Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
White, Hilda
Added: Monday, October 16, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 whole broiler-fryer chicken breast
1 1/2 tsp salt
1 can cream of chicken soup
1/4 tsp pepper
1/2 cup mayonnaise
1/2 cup oil
1 tsp lemon juice
1/2 tsp curry powder
2 (10oz) pkgs frozen asparagus (or fresh)
1 cup shredded sharp cheese

Directions:
Directions:
Take skin off chicken breast and remove from bone. Cut into 2" X 4 3/4" pieces. Salt and pepper the chicken. Pour corn oil into a 10" frying pan. Saute chicken over medium heat until white and opaque. Drain on paper towels. Cook asparagus and place in the bottom of a baking pan, then chicken. Mix together the soup, mayonnaise, lemon juice and Curry. Pour over top of chicken. Sprinkle cheese over all. Cover with foil and bake at 375 F for 30 minutes.

Personal Notes:
Personal Notes:
Source: First Prize Delaware

 

 

 

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