Chicken and Asparagus Casserole
Adapted from CooksAid.com
Nutrition Facts
| Serving Size | ½ of recipe |
| Calories | 320 |
| Total Fat | 12 g |
| Saturated Fat | 3 g |
| Sodium | 940 mg |
| Total Carbohydrate | 16 g |
| Dietary Fiber | 2 g |
| Protein | 35 g |
Servings and Times
| Servings | 2 |
Ingredients and Preparation
| Ingredients | Measures |
|---|---|
| Boneless, skinless chicken breast halves | 2 |
| Asparagus (about 10 spears), trimmed and cut in half | ½ bunch |
| Reduced-fat cream of chicken soup | ½ (10 ¾-ounce) can |
| Reduced-fat mayonnaise | 2 tablespoons |
| Fresh lemon juice | 1 teaspoon |
| Curry powder, depending on taste | 1/8-¼ teaspoon |
| Reduced-fat shredded cheddar cheese | ¼ cup |
| Bread crumbs | 2 tablespoons |
| Melted butter | 1 tablespoon |
- Directions
- Preheat oven to 350ºF.
- 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 by hand. Set aside.
- While chicken is boiling, mix together soup, mayonnaise, lemon juice, and curry powder, then set aside.
- Spread asparagus on the bottom of a 1.5-quart casserole dish. Arrange chicken on top of asparagus, and pour the soup mixture over the top.
- Sprinkle the casserole with cheese and bread crumbs, 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.
Exchanges
6 very lean meats; 2 vegetables; 1.5 fat
Side Suggestions: Mixed Green Salad
Toss bagged mixed greens with vegetables and salad dressing of your choice.
