Chicken And Asparagus Casserole
2 - 3 whole chicken breasts, skinned, boned and split into 2" x 4" pieces
1/4 teaspoon pepper
1/2 cup Mazola corn oil
1 - 2 packages (10 ounces each) frozen asparagus or equal amount of fresh
1/2 can cream of chicken soup
1/4 cup mayonnaise (not Miracle Whip)
1/2 teaspoon lemon juice
1 cup shredded sharp cheddar cheese
1/4 teaspoon pepper
1/2 cup Mazola corn oil
1 - 2 packages (10 ounces each) frozen asparagus or equal amount of fresh
1/2 can cream of chicken soup
1/4 cup mayonnaise (not Miracle Whip)
1/2 teaspoon lemon juice
1 cup shredded sharp cheddar cheese
Sprinkle pepper over chicken.
Pour oil into 10" fry pan.
Heat over medium heat.
Add chicken and saute slowly for about 6 minutes or until white and opaque.
Remove from pan and drain on paper towel.
Cook asparagus according to package directions; drain.
Place asparagus on bottom of 9" x 9" x 2" pan.
Place sauteed chicken over asparagus.
Mix together soup, mayonnaise and lemon juice.
Pour over chicken and asparagus.
Sprinkle cheese over top.
Cover with foil.
Bake at 375° for 60 minutes.
Pour oil into 10" fry pan.
Heat over medium heat.
Add chicken and saute slowly for about 6 minutes or until white and opaque.
Remove from pan and drain on paper towel.
Cook asparagus according to package directions; drain.
Place asparagus on bottom of 9" x 9" x 2" pan.
Place sauteed chicken over asparagus.
Mix together soup, mayonnaise and lemon juice.
Pour over chicken and asparagus.
Sprinkle cheese over top.
Cover with foil.
Bake at 375° for 60 minutes.