A favorite recipe!
I love a Monday morning with a bright sun and clear blue skies! Tomorrow I am headed to Sioux Falls for a few days. My daughter-in-law is out of town on business so I get to take my granddaughters Justice and Avery to school in the morning! I love spending time with them. They are growing up fast. I have been baking some goodies to take with me and to leave at home so Grandpa has some snacks while I am gone.
I am sharing yet another recipe using chicken. This is one of my favorites and I hope you enjoy it, too!
2-3 chicken breasts, skinned and boned
1/4 tsp pepper
3 Tbsp oil
10 oz. fresh or frozen asparagus (can use broccoli)
1 - 10 oz. can cream of chicken soup
1/2 cup real mayonnaise
1 scant tsp curry powder
1 tsp lemon juice
1 cup shredded cheddar cheese
Cut chicken into bite size pieces, sprinkle with pepper, sauté in oil over medium heat until opaque, about 6 minutes. Drain. Cook asparagus until tender/crisp. Drain.
Arrange asparagus in bottom of buttered glass dish and place chicken on top. Mix together soup, mayonnaise, curry and lemon juice; pour over chicken and top with cheese.
Bake uncovered at 350 degrees, 30-35 minutes, until bubbly and hot and cheese is melted.
Enjoy our nice weather and have a great week!
I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.