Chicken and Asparagus Casserole
Try this easy chicken and asparagus casserole - creamy, cheesy, and perfect for spring dinners. A comfort food favorite!
Ingredients
- 4 boneless skinless chicken breast halves
- 1 bunch asparagus about 10 spears, trimmed & halved
- 1 10.75 oz can reduced-fat cream of chicken soup
- 1/4 cup reduced-fat mayonnaise
- 2 tsp fresh lemon juice
- 1/4 –1/2 tsp curry powder to taste
- 1/2 cup reduced-fat shredded cheddar cheese
- 1/4 cup breadcrumbs
- 2 tbsp melted butter
Instructions
Preheat oven:
- Set to 350ºF (175ºC).
Boil the chicken:
- Fill a large pot 2/3 with water and bring to a boil.
- Add chicken and cook until tender (about 20 minutes).
- Let cool slightly, then shred by hand. Set aside.
Mix the sauce:
- In a bowl, combine soup, mayonnaise, lemon juice, and curry powder. Stir well and set aside.
Layer the casserole:
- Spread asparagus in the bottom of a 3-quart baking dish.
- Top with shredded chicken, then pour the soup mixture evenly over everything.
Top it off:
- Sprinkle with cheddar cheese and breadcrumbs.
- Drizzle melted butter over the top.
Bake:
- Bake uncovered for 30–35 minutes, until crisp and bubbly.
- Cover with foil if it browns too quickly.
Serve:
- Let cool slightly, then dig in and enjoy this fresh, cheesy casserole classic!