Ingredients
2 packages (12 ounces each) frozen cut asparagus, thawed and drained4 boneless skinless chicken breast halves, cut into 1/2-inch stripsSalt and pepper to taste3 tablespoons butter1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1/2 cup mayonnaise1/4 cup lemon juice1 teaspoon curry powder1/4 teaspoon ground ginger1/8 teaspoon pepper1/2 cup sliced almonds, toasted
Preparation
Place asparagus in a greased 11x7-in. baking dish; set aside. Sprinkle chicken with salt and pepper.
In a large skillet, saute chicken in butter for 10-14 minutes or until juices run clear. Place over asparagus. Combine soup, mayonnaise, lemon juice, curry powder, ginger and pepper; spoon over chicken.
Bake, uncovered, at 350° for 35 minutes. Sprinkle with almonds and return to the oven for 5 minutes.
