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Chicken & Asparagus Bake

Chicken & Asparagus Bake

1 Hr(s) 20 Min(s)
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1 serving
Original recipe yields 1 serving
1 1/2 lb s. fresh asparagus spears, halved
4 boneless skinless chicken breasts
2 Tbsp cooking oil
1/2 tsp salt
1/4 tsp pepper
1 (10 3/4-oz.) can Campbell's condensed cream of chicken soup, undiluted
1/2 cup KRAFT Mayonnaise
1 tsp lemon juice
1/2 tsp curry powder
1/2 cup KRAFT Shredded Cheddar Cheese
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Let's Make It
1
Partially cook asparagus; drain. Place asparagus in a greased 9-inch square baking dish.
2
In a skillet over medium heat, brown chicken in oil on both sides. Season with salt and pepper. Arrange chicken over asparagus. Mix soup, mayonnaise, lemon juice, and curry powder; pour over chicken.
3
Cover and bake at 375°F for 40-45 minutes or until chicken is tender and juices run clear. Sprinkle with cheese. Let stand for 5 minutes. Serve over rice or egg noodles.
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