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Chicken and Asparagus Casserole
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Chicken and Asparagus Casserole

Nutrition Facts

Serving Size½ of recipe
Calories320
Total Fat12 g
Saturated Fat3 g
Sodium940 mg
Total Carbohydrate16 g
Dietary Fiber2 g
Protein35 g

Servings and Times

Servings2

Ingredients and Preparation

IngredientsMeasures
Boneless, skinless chicken breast halves 2
Asparagus (about 10 spears), trimmed and cut in half½ bunch
Reduced-fat cream of chicken soup ½ (10 ¾-ounce) can
Reduced-fat mayonnaise2 tablespoons
Fresh lemon juice 1 teaspoon
Curry powder, depending on taste1/8-¼ teaspoon
Reduced-fat shredded cheddar cheese ¼ cup
Bread crumbs 2 tablespoons
Melted butter 1 tablespoon
  1. Directions
  2. Preheat oven to 350ºF.
  3. Fill a large pot 2/3 of the way full with water and bring to a boil. Boil chicken until tender, about 20 minutes. Let chicken cool and shred by hand. Set aside.
  4. While chicken is boiling, mix together soup, mayonnaise, lemon juice, and curry powder, then set aside.
  5. Spread asparagus on the bottom of a 1.5-quart casserole dish. Arrange chicken on top of asparagus, and pour the soup mixture over the top.
  6. Sprinkle the casserole with cheese and bread crumbs, drizzle melted butter over the top, and bake at 350ºF for 30-35 minutes, until crisp and bubbly. Cover with foil if it starts to get too brown.

Exchanges
6 very lean meats; 2 vegetables; 1.5 fat

Side Suggestions: Mixed Green Salad
Toss bagged mixed greens with vegetables and salad dressing of your choice.

Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.


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