Method
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Preheat oven to 350ºF.
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Boil the chicken:
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 into pieces by hand. Set aside. -
Prepare the sauce:
While chicken is boiling, mix together soup, mayonnaise, lemon juice, and curry powder, and then set aside. -
Assemble the casserole:
Spread asparagus on the bottom of a 3-quart casserole dish. Arrange chicken on top of asparagus, and pour the soup mixture over the top. -
Top and bake:
Sprinkle the casserole with cheese and breadcrumbs, 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.
This casserole is a balanced blend of lean protein and fresh vegetables, all baked to perfection in a rich, creamy sauce. It’s a simple yet satisfying dish that’s sure to become a favorite in any household. Perfect for preparing ahead or serving fresh from the oven, this meal is as versatile as it is delicious.
