Chicken with Curried Cream Sauce

Chicken with Curried Cream Sauce – Crockpot version
Makes 4-6 servings

4-6 boneless, skinless, chicken breasts (or legs and thighs)
cooking oil
salt to taste
pepper to taste
10 3/4 oz can of cream of chicken soup
½ cup mayonnaise
1-2 Tbsp curry powder
½ tsp salt
1/8 tsp pepper
1 lb fresh (or 15 oz can) asparagus spears
½ - 1 cup shredded cheddar cheese

Brown chicken on all sides in skillet in oil.  Season with salt and pepper.  Place in slow cooker.

Combine soup, mayo, curry powder, salt, and pepper.  Pour over chicken.  Cover and cook on high 3 hours or on low 5 hours.

If using fresh asparagus steam lightly until just tender.  If using canned asparagus, heat.  Drain asparagus and place in bottom of serving dish.  Cover asparagus with chicken.  Sprinkle with cheese.

Serve with egg noodles or white rice.  Add another cooked vegetable, along with fruit salad, applesauce, or mandarin oranges, as side dishes.

Note: I always double this recipe, and I nearly always make this WITHOUT the asparagus, but it is good with fresh asparagus.

From Fix It and Forget It Recipes for Entertaining, 2002

To prepare in oven: Put all ingredients in a baking dish and bake at 350* for 45-60 minutes.