Lemon-Curry Chicken Casserole

• 2 packages (12 ounces each) frozen cut asparagus, thawed and drained
• 4 boneless skinless chicken breast halves, cut into 1/2-inch strips
• Salt and pepper to taste
• 3 tablespoons butter
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1/2 cup mayonnaise
• 1/4 cup lemon juice
• 1 teaspoon curry powder
• 1/4 teaspoon ground ginger
• 1/8 teaspoon pepper
• 1/2 cup sliced almonds, toasted

1. Place asparagus in a greased 11x7-in. baking dish; set aside. Sprinkle chicken with salt and pepper.
2. In a large skillet, saute chicken in butter for 10-14 minutes or until juices run clear. Place over asparagus. Combine soup, mayonnaise, lemon juice, curry powder, ginger and pepper; spoon over chicken.
3. Bake, uncovered, at 350u0b0 for 35 minutes. Sprinkle with almonds and return to the oven for 5 minutes.

chicken breast halves, salt, butter, condensed cream, mayonnaise, lemon juice, curry powder, ground ginger, pepper, almonds

Taken from www.tasteofhome.com/recipes/lemon-curry-chicken-casserole/ (may not work)