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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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