Tuesday, November 27, 2007
(Not one of my best photos)
1 1/2 lbs. boneless chicken breasts
2 TBS oil
1 can cream of chicken or cream of mushroom soup
1/2 cup mayonnaise
1/2 cup milk or light cream
1 TBS lemon juice
1 tsp. curry powder
1 bunch asparagus or 2 small bunches of broccoli
(2 pkgs. frozen, but thawed can be substituted)
1 cup shredded sharp cheddar cheese
6 slices white or soft wheat bread
butter or margarine
Slice chicken into strips or bite-size pieces. In frying pan, heat oil. Add chicken, salt & pepper. Stir fry until no longer pink and turning light golden brown. Spray baking dish with non-stick spray. Add cooked asparagus to bottom of pan. Place chicken atop asparagus. In a bowl, mix soup, mayo, lemon juice, milk, & curry powder together. Pour over chicken. Sprinkle with cheese. Remove crusts from bread. Spread butter or margarine on bread. Cut into quarters. Place atop casserole.
Bake at 375 degrees for 30 minutes or until bread is lightly toasted and cheese is melted.