Directions:
- In a large bowl, combine the soup, mayonnaise, lemon juice, curry and pepper; set aside.
- Place half of the asparagus in a greased 8-in. square baking dish. Spread with half of the soup mixture.
- In a large skillet, saute chicken in oil until no longer pink. Place chicken over soup mixture. Top with remaining asparagus and soup mixture.
- Cover and bake at 375° for 20 minutes. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 341.03 Kcal (1428 kJ) | ||
| Calories from fat | 241.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.81g | 41% | |
|---|---|---|---|
| Cholesterol | 82.5mg | 27% | |
| Sodium | 575.79mg | 24% | |
| Potassium | 357.83mg | 8% | |
| Total Carbs | 1.31g | 0% | |
| Sugars | 0.55g | 2% | |
| Dietary Fiber | 0.24g | 1% | |
| Protein | 25.02g | 50% | |
| Vitamin C | 2.8mg | 5% | |
| Iron | 0.3mg | 2% | |
| Calcium | 61.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 211.35 Kcal (885 kJ) | ||
| Calories from fat | 149.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.61g | 41% | |
|---|---|---|---|
| Cholesterol | 51.13mg | 27% | |
| Sodium | 356.84mg | 24% | |
| Potassium | 221.76mg | 8% | |
| Total Carbs | 0.81g | 0% | |
| Sugars | 0.34g | 2% | |
| Dietary Fiber | 0.15g | 1% | |
| Protein | 15.5g | 50% | |
| Vitamin C | 1.7mg | 5% | |
| Iron | 0.2mg | 2% | |
| Calcium | 38mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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