Curried Chicken with Asparagus

  EmailTweet 0 Full-screen Curried Chicken with Asparagus By Leslie Blythe  Casserole, Chicken  Baking March 2, 2021 My friend Melanie gave me a Hollywood Bowl cookbook from the '80s. It has many great recipes from famous people who attended the Bowl. My parents used to have a box there, which in those days was a pretty big deal. My mother, being a designer, and the most elegantly dressed woman on the planet, used to sew tablecloths and decorate the table differently every time they went. The people sitting in adjacent boxes use to eagerly await her arrival wondering what her theme was that week. I would give anything if someone would have taken photos of all of them, this was the pre-cell phone days! Anyway, last night I made this Curried Chicken with Asparagus, which was quite popular then. I made several changes and added Homemade Cream of Chicken Soup, though you can throw caution to the wind and peel off the lid of a can! This recipe is ridiculously simple and can be made ahead. I'm not sure this recipe would travel, especially to the Hollywood Bowl given that it needs to be hot! Prep: 10 mins Cook: 30 mins Yields: 4 Servings Ingredients 10¾ ounce condensed cream of chicken soup, undiluted or equivalent amount of Homemade Cream of Chicken Soup (see recipe below) ⅓ cup mayonnaise 1 teaspoon lemon juice ½ teaspoon curry powder ⅛ teaspoon pepper 10 ounces asparagus spears 1 pound boneless skinless chicken breasts, cut into ½-inch pieces 2 tablespoons canola oil ¼ cup cheddar cheese, shredded Homemade Cream of Chicken Soup 6 tablespoons butter ¼ cup celery, finely chopped ¼ cup onion, finely chopped 1 teaspoon garlic, minced ⅓ cup all-purpose flour ½ cup milk ½ cup light cream 3 cups chicken broth 1 cup cooked chicken, chopped (optional) ¼ teaspoon white pepper 1 teaspoon salt ½ teaspoon parsley Directions 1In a large bowl, combine the soup, mayonnaise, lemon juice, curry, and pepper; set aside. 2
Place the asparagus in a greased 8-inch square baking dish. Spread with half of the soup mixture. 3
Place chicken over soup mixture. Top with remaining asparagus and soup mixture and the cheese. 4
Cover and bake at 375° F for 30 minutes. Uncover and bake for 5 minutes longer. Homemade Cream of Chicken Soup 1Melt butter in a large heavy saucepan, then add the onion, celery, and garlic and sauté until soft. Stir in the flour and cook for 3 - 4 minutes. Add milk, cream, and the broth mixing well. Cook and stir until the mixture thickens and comes to a boil. 2Reduce heat and stir in chicken (if using), salt pepper, and parsley. Cook over low heat for 2 - 3 minutes. close full screen 00:00 0 Reviews Cancel replyYour review ...All fields are required to submit a review.Your name ... Your email ... This site uses Akismet to reduce spam. Learn how your comment data is processed.