Chicken and Asparagus Casserole

I'm not even embarrassed to say that we were scraping our plates clean tonight!  After his first bite, Boo said, "This one's a keeper" and I totally agree!  I'd highly recommend trying to find the Three Rivers cookbook series that comes out of Pittsburgh.  Every single recipe I've tried from this series has been wonderful.  I found the 1st and 2nd volumes on Amazon for only a few bucks (still looking for Volume 3!).

This is the original recipe, but I tweaked it, of course.  It calls for two packages of frozen asparagus; I used 3 lbs of fresh (before trimmed).  Fry's had an AMAZING sale and we were able to get it for $1/lb (normally $4/lb)!  We also used 4 tbsp of canola oil instead of 1/2 cup of corn oil and the light/low-fat versions of the mayo and soup.  We kept it at 4 servings, but at 628 calories/serving we'll change it to 6 or 8 servings next time and just have a salad with it, maybe even cut it down to 1/2 cup cheese and 1/3 cup mayo.

Since I used fresh asparagus, I cut it up into chunks, seasoned it with salt, and sauteed it in 2 tbsp of canola oil for about 17 minutes, until browned.

Transfer the asparagus to an 11x7-inch casserole dish.

Cut up 2 breasts of chicken into chunks, season with pepper, and sautee in 2 tbsp of canola oil for about 10 minutes, until cooked.

While the chicken is cooking, mix up your sauce with the cream of chicken soup, mayonnaise, lemon juice, and curry powder.

Once the chicken is done, layer that on top of the asparagus, followed by the sauce, and then the cheddar cheese (we used shredded).

Bake at 375F for 30 minutes.  Best part of casseroles- SET IT & FORGET IT! :)