Easy Asparagus Chicken October 26, 2006
From: C. Baker
16 ounces skinned and boned uncooked chicken breasts, cut into 1/2 inch strips
4 cups fresh asparagus spears or 2 (10 ounce) packages frozen asparagus thawed. ( or substitute broccoli)
1 (10 3/4 ounce) can Healthy Request Cream of Mushroom Soup
1/2 cup Fat Free Mayonaise
1 tablespoon Lemon Juice
Opt. 1 teaspoon curry powder
3/4 cup (3 ounces) shredded Kraft reduced -fat Cheddar cheese
Preheat oven to 375 degrees. Spray an 8 X 8 inch baking dish with cooking spray. In a large skillet sprayed with cooking spray, brown chicken about 3 minutes, stirring frequently. Place asparagus in bottom of prepared baking dish. Arrange browned chicken evenly over asparagus. In a medium bowl, combine mushroom soup, mayonaise, lemon juice, and curry powder. Pour soup mixture into same skillet used to brown chicken. Cook over low heat 1 minute, stirring until well blended. Evenly spoon soup mixture over chicken and asparagus. Sprinkle Chedddar cheese evenly over top. Cover and bake 30 minutes. Uncover and continue baking 10 minutes. Place baking dish on wire rack and let set 5 minutes. Cut into 6 servings.
194 calories 6gm fat 24 gm Protein
11 gm Carbohydrate 512 mg. Sodium