Sunday, March 25, 2012

Turkey Asparagus Divine

After Christmas dinner, I put one half of the roasted turkey breast in the freezer. Now that asparagus is in season, I was looking for some special recipes. I needed to use up the turkey and this is based on a Chicken Asparagus Casserole. Layers of asparagus and turkey are covered by a tasty sauce. The beauty of this is that the asparagus cooks just enough on the bottom to still be a little bit crunchy.

Serves 6

1-1  1/2 pound roasted turkey breast, ¼” slices
1 pound fresh asparagus
1 can (10 3/4 oz.) condensed cream of chicken soup
1/3 cup non-fat plain yogurt
1 teaspoon lemon juice
1 teaspoon curry powder
1 cup shredded cheddar, Colby, or co-jack cheese
1/4 cup crumbled Blue cheese

Preheat oven to 375°F. Lightly coat an 8x12 inch baking pan with canola oil spray.

Rinse asparagus, snapping off tough stem ends, then snap in thirds and lay on paper towel to drain.

In bowl mix together soup, mayonnaise, lemon juice and curry powder.

Place asparagus in baking pan. Arrange turkey slices over asparagus. Spoon soup mixture over all. Sprinkle cheeses on top.

Bake about 40 minutes, or until sauce is bubbly.

Serve with a special potato recipe such as, Potatoes Romanov, Crash Potatoes, or a rice dish and a salad.

Adapted from: Chicken Asparagus Casserole
Sundance,, 19 Feb 2007

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