Chicken and Asparagus Casserole



  • 4 boneless, skinless chicken breast halves
  • 1 bunch asparagus (about 10 spears), trimmed and cut in half
  • 1 (10 ¾-ounce) reduced-fat can cream of chicken soup
  • ¼ cup reduced-fat mayonnaise
  • 2 teaspoons fresh lemon juice
  • ¼-½ teaspoon curry powder, depending on taste
  • ½ cup reduced-fat shredded cheddar cheese
  • ¼ cup breadcrumbs
  • 2 tablespoons melted butter


  1. Preheat oven to 350ºF.
  2. 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 into pieces by hand. Set aside.
  3. While chicken is boiling, mix together soup, mayonnaise, lemon juice, and curry powder, and then set aside.
  4. Spread asparagus on the bottom of a 3-quart casserole dish. Arrange chicken on top of asparagus, and pour the soup mixture over the top.
  5. Sprinkle the casserole with cheese and breadcrumbs, 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.

1 Comment

  1. Cynthia Hauck

    Looks really delish!

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