Ingredients
- 4 boneless, skinless chicken breast halves
- 1 bunch asparagus (about 10 spears), trimmed and cut in half
- 1 (10 ¾-ounce) reduced-fat can cream of chicken soup
- ¼ cup reduced-fat mayonnaise
- 2 teaspoons fresh lemon juice
- ¼-½ teaspoon curry powder, depending on taste
- ½ cup reduced-fat shredded cheddar cheese
- ¼ cup breadcrumbs
- 2 tablespoons melted butter
Method
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