Recipes: Chicken-Asparagus Bake
# Chicken-Asparagus Bake
## INGREDIENTS
1 pound fresh asparagus
3 tablespoons water
3 cups chopped cooked chicken
1 (10-ounce) can cream of celery soup
½ cup mayonnaise
½ cup sour cream
¼ teaspoon curry powder
1 teaspoon lemon juice
½ cup shredded Cheddar cheese
1½ teaspoons butter or margarine, melted
½ cup slivered almonds
**SERVES 4**
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## Make Ahead
Prepare the casserole through step 3 up to 8 hours ahead. Refrigerate until time to bake.
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## VARIATION
For a more intense chicken flavor, use cream of chicken soup instead of cream of celery.
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### 1
Preheat oven to 350°F. Arrange asparagus in a single layer in a microwave-safe dish. Add water; cover with plastic wrap, leaving one corner vented. Butter a large casserole.
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### 2
Microwave asparagus for about 5 minutes on HIGH or until crisp-tender. Drain and reserve 7 spears. Layer remaining asparagus in prepared casserole.
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### 3
Combine chicken, soup, mayonnaise and sour cream in a large bowl. Stir in curry powder and lemon juice. Spread over asparagus.
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### 4
Top casserole with Cheddar and drizzle with butter. Sprinkle almonds over top. Bake for about 30 minutes or until bubbly. Arrange reserved asparagus in a decorative pattern.
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## Make It Quicker
• Save time by purchasing shredded Cheddar cheese instead of shredding a large piece.
