Contributed By: frannybugg
lighter version of a Paula Deen recipe
Easy to make ahead and freeze for a quick dinner on harried weeknights. Great with a salad for a light dinner.
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Total Preparation Time: 15 to 30 minutes
Ingredients: Chicken & Turkey
Vegetables
Actual Cooking Time: 45 minutes
Number of Servings: 6
Origin: American
Special Features: Make Ahead
Meal Type: Entree
Ingredients
1 & 1/2 lb. Fresh asparagus, trimmed and halved
2 tbs. Olive oil
3 Boneless chicken breast halves (cut in half, as this is closer to an actual serving)
1/2 tsp. Each of salt and pepper
1 can Low fat, low sodium cream of something soup (I like chicken or cheese)
1/2 c. Fat free mayonnaise
1 tsp. Lemon juice
1/2 c. Cheddar cheese, shredded
Preparation
Spray a 9x9 baking dish with nonstick cooking spray. Preheat oven to 375F. Place asparagus on bottom of baking dish. Heat oil in a skillet, and brown chicken on both sides, seasoning with salt and pepper. Arrange chicken over asparagus. In a bowl, mix the soup, mayonnaise, and lemon juice, and then pour over the chicken. Cover with foil, and bake for about 40 minutes, checking often to see if juices have run clear. Uncover, sprinkle cheese on top, then return to the oven for 5 minutes, until cheese has melted.
Cook's Notes
6 WW points per serving as written.
Nutrition Information