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!