Nutrition Facts

Serving Size½ of recipe
Total Fat12 g
Saturated Fat3 g
Sodium940 mg
Total Carbohydrate16 g
Dietary Fiber2 g
Protein35 g

Servings and Times


Ingredients and Preparation

Boneless, skinless chicken breast halves2
Asparagus (about 10 spears), trimmed and cut in half½ bunch
Reduced-fat cream of chicken soup½ (10 ¾-ounce) can
Reduced-fat mayonnaise2 tablespoons
Fresh lemon juice1 teaspoon
Curry powder, depending on taste1/8-¼ teaspoon
Reduced-fat shredded cheddar cheese¼ cup
Bread crumbs2 tablespoons
Melted butter1 tablespoon
  1. Directions
  2. Preheat oven to 350ºF.
  3. Fill a large pot 2/3 of the way full with water and bring to a boil. Boil chicken until tender, about 20 minutes. Let chicken cool and shred by hand. Set aside.
  4. While chicken is boiling, mix together soup, mayonnaise, lemon juice, and curry powder, then set aside.
  5. Spread asparagus on the bottom of a 1.5-quart casserole dish. Arrange chicken on top of asparagus, and pour the soup mixture over the top.
  6. Sprinkle the casserole with cheese and bread crumbs, drizzle melted butter over the top, and bake at 350ºF for 30-35 minutes, until crisp and bubbly. Cover with foil if it starts to get too brown.