Asparagus (about 10 spears), trimmed and cut in half
Reduced-fat cream of chicken soup
½ (10 ¾-ounce) can
Fresh lemon juice
Curry powder, depending on taste
Reduced-fat shredded cheddar cheese
Preheat oven to 350ºF.
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.
While chicken is boiling, mix together soup, mayonnaise, lemon juice, and curry powder, then set aside.
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.
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.
EBSCO Information Services is fully accredited by URAC. URAC is an independent, nonprofit health care accrediting organization dedicated to promoting health care quality through accreditation, certification and commendation.
This content is reviewed regularly and is updated when new and relevant evidence is made available. This information is neither intended nor implied to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with questions regarding a medical condition.
If you have an existing account with My AHChart or myAurora, select Existing Account below to transfer your health information to the new myAurora. If you do not have an existing account, please select New Account.