Chicken and Asparagus with Curry Sauce
(This is an old recipe that has been removed from my site, but I know it has some fans so I’m leaving the printer-friendly version so people can find it if they’re looking for the recipe. In April of 2018 I created a low-carb and Keto version of this recipe without canned soup called Chicken and Asparagus Bake with Creamy Curry Sauce. That’s also a delicious option if you like these flavors.)
(Makes 4-6 servings, recipe adapted from Taste of Home Casserole Cookbook.)
4-5 boneless, skinless chicken breasts
1 T olive oil
1 tsp. poultry seasoning
fresh ground black pepper
1 lb. fresh asparagus
1 can cream of chicken soup (preferably Campbells, not low fat or low sodium)
1/2 cup low fat sour cream (don’t use fat free sour cream with added sugar)
1/4 cup mayo (don’t use fat free mayo with added sugar)
2 tsp. sweet curry powder (or less to taste)
2 T fresh lemon juice (or less to taste)
Preheat oven to 400F. Spray 9 x 12 inch glass casserole dish with nonstick spray.
Trim all visible fat and tendons from chicken breasts, season both sides with poultry seasoning and fresh ground black pepper, and saute in olive oil until well browned on both sides.
While chicken cooks, cut asparagus into 2 inch pieces. (Hold one piece by the ends and snap to see where the woody stem is, then trim all pieces to that length and then into 2 inch pieces.) Put asparagus into salted water to cover, then bring to a boil. Take off heat immediately as soon as it comes to a boil and drain well.
When chicken is browned, remove from pan and deglaze pan with 1 T water and lemon juice. Turn heat to very low and add soup, then whisk in curry powder and cook 3-4 minutes. Whisk in sour cream and mayo and heat but do not let it come to a boil.
Cut chicken crosswise into 3/4 inch pieces and place in bottom of casserole dish. Chicken should completely cover the bottom of the dish; if it doesn’t use a smaller size casserole dish. Put blanched asparagus in a layer over chicken.
Pour sauce over chicken and asparagus. Bake at 400F for 30-40 minutes, or until casserole is bubbly and top is slightly browned. Serve hot.
This freezes very well. For best results, thaw in refrigerator, then reheat in the oven. If you opt to microwave it, be careful not to heat it too long or the sauce will separate.