Saucy Chicken And Asparagus is preserved from a magazine clipping mounted on card in the Poultry section of My Mom's Recipe Box. Every supplied side is included with the faithful transcription.
Original Recipe Card
Ingredients
- 1-1/2 pounds fresh asparagus spears, halved
- 4 boneless skinless chicken breast halves
- 2 tablespoons cooking oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1/2 cup mayonnaise
- 1 teaspoon lemon juice
- 1/2 teaspoon curry powder
- 1 cup (4 ounces) shredded cheddar cheese
Directions
If desired, partially cook asparagus; drain. Place the asparagus in a greased 9-in. square baking dish. In a skillet over medium heat, brown the chicken in oil on both sides. Season with salt and pepper. Arrange chicken over asparagus. In a bowl, mix soup, mayonnaise, lemon juice and curry powder; pour over chicken. Cover and bake at 375° for 40 minutes or until the chicken is tender and juices run clear. Sprinkle with cheese. Let stand 5 minutes before serving.
Yield
Yield: 4 servings.
Preservation Notes
The original magazine clipping mounted on card has been preserved as scanned in the Poultry section of My Mom's Recipe Box.
Notes From the Original
You won't believe how delicious, yet how easy this dish is. We tasted it for the first time when our son's godparents made it for us. Even my grandmother—who's 95 years old—likes to serve this creamy dish for luncheons with friends!
—Vicki Schlechter, Davis, California
(Featured on page 10)
About My Mom’s Recipe Box
This recipe is part of My Mom’s Recipe Box, an ongoing preservation project dedicated to my late mother’s original recipe collection. Every effort is made to preserve the original wording, organization, handwritten notes, typewritten cards, magazine clippings, corrections, and other details exactly as they appeared in her recipe box. When clarification is helpful, it is provided separately so the original recipe remains preserved.
