1 teaspoon flavor enhancer
1/8 teaspoon freshly ground black pepper
4 boneless, skinless broiler-fryer chicken breasts, cut into 2 by 4-inch strips
1/4 cup corn oil
1 (10-ounce) package frozen asparagus, cooked
1 (10 3/4-ounce) can condensed cream of chicken soup
1/3 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon curry powder
1/4 cup shredded cheddar cheese


1. Preheat oven to 375 degrees F. Sprinkle flavor enhancer and pepper on chicken. In skillet, heat oil over medium heat. Add chicken and cook, turning, about 5 minutes or until chicken is brown. In medium bowl, combine soup, mayonnaise, lemon juice and curry powder.
2. In large shallow baking dish, place asparagus in single layer. Place chicken over asparagus. Spoon soup mixture over. Sprinkle cheese on top. Cover with foil. Bake in oven until fork can be inserted in chicken with ease and sauce is bubbly, about 30 minutes.
The fat and calorie content in the following dish can be reduced by using low-fat cream of chicken soup, mayonnaise and cheddar cheese.
Chicken Asparagus Cassero
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