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Chicken and Asparagus

Chicken and Asparagus

  • one and one-half pounds fresh asparagus spears
  • 4 boneless skinless chicken breast halves
  • 2 Tablespoons cooking oil
  • salt and pepper to taste
  • 2 cloves garlic, finely chopped
  • 1 can condensed cream of chicken soup, undiluted
  • one-half cup mayonnaise
  • 1 teaspoon lemon juice
  • 1 cup shredded cheddar cheese

Place asparagus in a greased 9 inch square baking dish. In a skillet over medium heat, brown the chicken in oil on both sides. Season with salt and pepper. Place over asparagus. In a separate bowl, mix the soup, mayonnaise, lemon juice and garlic and pour over the chicken. Cover and bake at 375 degrees for 40 minutes or until the chicken is tender and done. Sprinkle with cheese and let stand for 5 minutes before serving with rice or noodles.

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