Chicken and Asparagus Casserole

Cook:35min

This is a recipe that I found on the LoseIt app a few years ago. I looked to find the original article so I could tag it here but couldn’t find it. This is a family favorite. It’s low calorie as is so you can eat a lot of it. Full of flavor.

Updated at: Thu, 17 Aug 2023 11:34:33 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories508.9 kcal (25%)

Total Fat23.7 g (34%)

Carbs14.7 g (6%)

Sugars3.1 g (3%)

Protein55.6 g (111%)

Sodium963.6 mg (48%)

Fiber3.1 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2boneless skinless chicken breast

0.5 bunchasparagus

trimmed & cut in half

11 ozreduced fat cream of chicken soup

2 Tbsreduced fat mayonnaise

1 tspfresh lemon juice

¼ tspcurry powder

¼ cupreduced fat shredded cheddar cheese

2 Tbsbreadcrumbs

1 Tbsbutter

melted

Instructions

Step 1

Preheat oven to 350

Step 2

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 or dice. Set aside.

Step 3

While chicken is boiling, mix together soup, mayonnaise, lemon juice, and curry powder, and then set aside.

Step 4

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.

Step 5

Sprinkle the casserole with cheese and breadcrumbs, drizzle melted butter over the top, and bake for 30-35 minutes, until crisp and bubbly. Cover with foil if it starts to get too brown.