- 1 1/2 pounds fresh asparagus spears, halved
- 4 boneless, skinless chicken breast halves
- 2 tablespoons cooking oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
- 1/2 cup mayonnaise
- 1 teaspoon lemon juice
- 1/2 teaspoon curry powder
- 1 cup shredded Cheddar cheese
- If desired, partially cook asparagus; drain. Place the asparagus in a greased 9-in. square baking dish. In a skillet over medium heat, brown the chicken in oil on both sides. Season with salt and pepper. Arrange chicken over asparagus. In a bowl, mix soup, mayonnaise, lemon juice and curry powder; pour over chicken. Cover and bake at 375 degrees F for 40 minutes or until the chicken is tender and juices run clear. Sprinkle with cheese. Let stand 5 minutes before serving.