I do like the changing seasons, but must admit I am ready for warm sunshine, leafing out trees and to dig around in the dirt in my flowers. It must be the farmer in me! You would think by my age I would learn patience. I’ve had enough of curling up with a good book, with a blanket and my furry Maggie on my lap. Besides that, I can also read in a lounge chair in my back yard, admiring my flowers and enjoying watching the birds at the bird feeders! Maybe the winter will make me appreciate spring even more when it arrives! I always think of asparagus in the spring. Lucky for us we can find it most of the year in the store. Frozen is good too and in the recipe I am sharing with you today, broccoli can be substituted for the asparagus. I have made it both ways. Go easy on the curry, 3/4 tsp. suits my taste, but if you like curry go for it!
3 chicken boneless, skinless breasts, cubed in bite size pieces
1/4 tsp. pepper
3 Tblsp. olive oil or vegetable oil
10 oz. asparagus or broccoli, can use more if you wish
10 oz. can of cream of chicken soup
1/2 cup Hellman’s mayonnaise
1 tsp. curry powder
1 tsp. lemon juice
1 cup grated cheddar cheese
Saute’ chicken sprinkled with pepper in oil over medium heat until done, about 6 minutes. Drain. Cook asparagus or broccoli until crisp/ tender, drain well. Arrange in bottom of baking dish. Place chicken on top. Mix together undiluted soup, mayonnaise, lemon juice and curry. Pour over chicken. Sprinkle top with cheese. Bake uncovered at 350 degrees for 30-35 minutes, until hot.
Have a great week!