Serving Size ½ of recipe
Total Fat 12 g
Saturated Fat 3 g
Sodium 940 mg
Total Carbohydrate 16 g
Dietary Fiber 2 g
Protein 35 g
Ingredients and Preparation
Boneless, skinless chicken breast halves 2
Asparagus (about 10 spears), trimmed and cut in half ½ bunch
Reduced-fat cream of chicken soup ½ (10 ¾-ounce) can
Reduced-fat mayonnaise 2 tablespoons
Fresh lemon juice 1 teaspoon
Curry powder, depending on taste 1/8-¼ teaspoon
Reduced-fat shredded cheddar cheese ¼ cup
Bread crumbs 2 tablespoons
Melted butter 1 tablespoon
- 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.