Chicken Curry Casserole

This is a staple from our mom’s repertoire. It’s easy and you can do so many permutations to please every palate. I like to say that my mom’s idea of tasty, is my idea of bland and her definition of spicy is my definition of flavor. But, with this oozy, gooey recipe we always come together in perfect harmony and agreement.

Things you can do to spice it up or make it easier. For heat, you can substitute some of the curry with hot curry or just put a bottle of hot sauce on the table when serving. As for making it easier, for years my mom used frozen asparagus instead of steamed fresh asparagus. I prefer the latter but she actually likes the frozen ones because they’re even mushier. Hey, it’s not like she’s claiming to be a gourmet chef.

 

Curry Chicken with Asparagus

5-6 deboned chicken breasts skinless
1/2 stick of butter
2 boxes of frozen asparagus (can use fresh)

Sauce
1 cup mayonnaise
2 cans cream of chicken soup
1 tsp. lemon juice
1/2 tsp curry

Topping
1 cup grated sharp cheddar cheese
Optional – buttered bread crumbs

Bake chicken with butter covered for 45 minutes at 350. (For  a bigger crowd one can cut the chicken breasts into smaller pieces and saute) Cook and drain asparagus. Mix sauce.  Arrange asparagus across the bottom of a casserole dish.  Arrange chicken breasts on top. Pour sauce over chicken and top with grated cheese.  Add buttered crumbs as final topping for even more calories! Bake for 45 minutes at 350 F.