Curried Chicken with Asparagus

Name: Curried Chicken with Asparagus
Prep time: 10 min
Total time: 40 min
Yield: 4 Servings
Ingredients: 10u00be ounce condensed cream of chicken soup, undiluted or equivalent amount of Homemade Cream of Chicken Soup (see recipe below); u2153 cup mayonnaise; 1 teaspoon lemon juice; u00bd teaspoon curry powder; u215b teaspoon pepper; 10 ounces asparagus spears; 1 pound boneless skinless chicken breasts, cut into u00bd-inch pieces; 2 tablespoons canola oil; u00bc cup cheddar cheese, shredded; 6 tablespoons butter; u00bc cup celery, finely chopped; u00bc cup onion, finely chopped; 1 teaspoon garlic, minced; u2153 cup all-purpose flour; u00bd cup milk; u00bd cup light cream; 3 cups chicken broth; 1 cup cooked chicken, chopped (optional); u00bc teaspoon white pepper; 1 teaspoon salt; u00bd teaspoon parsley

By Leslie Blythe Casserole, Chicken Baking

March 2, 2021

My friend Melanie gave me a Hollywood Bowl cookbook from the '80s. It has many great recipes from famous people who attended the Bowl. My parents used to have a box there, which in those days was a pretty big deal. My mother, being a designer, and the most elegantly dressed woman on the planet, used to sew tablecloths and decorate the table differently every time they went. The people sitting in adjacent boxes use to eagerly await her arrival wondering what her theme was that week. I would give anything if someone would have taken photos of all of them, this was the pre-cell phone days!

Anyway, last night I made this Curried Chicken with Asparagus, which was quite popular then. I made several changes and added Homemade Cream of Chicken Soup, though you can throw caution to the wind and peel off the lid of a can! This recipe is ridiculously simple and can be made ahead. I'm not sure this recipe would travel, especially to the Hollywood Bowl given that it needs to be hot!

Prep: 10 mins
Cook: 30 mins
Yields: 4 Servings

Ingredients

10¾ ounce condensed cream of chicken soup, undiluted or equivalent amount of Homemade Cream of Chicken Soup (see recipe below)

⅓ cup mayonnaise

1 teaspoon lemon juice

½ teaspoon curry powder

⅛ teaspoon pepper

10 ounces asparagus spears

1 pound boneless skinless chicken breasts, cut into ½-inch pieces

2 tablespoons canola oil

¼ cup cheddar cheese, shredded

Homemade Cream of Chicken Soup

6 tablespoons butter

¼ cup celery, finely chopped

¼ cup onion, finely chopped

1 teaspoon garlic, minced

⅓ cup all-purpose flour

½ cup milk

½ cup light cream

3 cups chicken broth

1 cup cooked chicken, chopped (optional)

¼ teaspoon white pepper

1 teaspoon salt

½ teaspoon parsley

Directions

1In a large bowl, combine the soup, mayonnaise, lemon juice, curry, and pepper; set aside.

2 Place the asparagus in a greased 8-inch square baking dish. Spread with half of the soup mixture.

3 Place chicken over soup mixture. Top with remaining asparagus and soup mixture and the cheese.

4 Cover and bake at 375° F for 30 minutes. Uncover and bake for 5 minutes longer.

Homemade Cream of Chicken Soup

1Melt butter in a large heavy saucepan, then add the onion, celery, and garlic and sauté until soft. Stir in the flour and cook for 3 - 4 minutes. Add milk, cream, and the broth mixing well. Cook and stir until the mixture thickens and comes to a boil.

2Reduce heat and stir in chicken (if using), salt pepper, and parsley. Cook over low heat for 2 - 3 minutes.

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