One Hour Lemon Almond Chicken

An adopted recipe with asparagus, seasonings, and toasted almonds. The curry powder and almonds has great flavors to an otherwise ordinary chicken dish.

• Ready In: 55 mins
• Serves: 4
• Yields: 4 dishes

Ingredients

• 2 (14 1/2ounce) cans  cut asparagus, well drained
• 4  boneless skinless chicken breast halves, cut into 1/2 inch strips
• 1⁄4 teaspoon seasoning salt
• 3  tablespoons margarine
• 1 (10 ounce) can  cream of asparagus soup
• 2⁄3 cup mayonnaise
• 1⁄4 cup milk
• 1  red sweet bell pepper, julienned
• 2  tablespoons lemon juice
• 1  teaspoon curry powder
• 1⁄4 teaspoon ground ginger
• 1⁄2 teaspoon black pepper
• 1⁄2 cup  sliced almonds, toasted

Directions

1. Place asparagus in buttered 7x11 inch baking dish and set aside.
2. Sprinkle chicken with seasoned salt.
3. In a large skillet, saute chicken in margarine for 15 minutes.
4. Spoon chicken strips over asparagus.
5. In another skillet, combine asparagus soup, mayonnaise, milk, sweet red bell pepper, lemon juice, curry powder, ginger, and pepper and heat just enough to mix well.
6. Spoon over chicken and sprinkle almonds over top of casserole.
7. Bake uncovered at 350 degrees for 35 minutes.