Ingredients
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1/3 cup mayonnaise1 teaspoon lemon juice1/2 teaspoon curry powder1/8 teaspoon pepper1 package (10 ounces) frozen asparagus spears, thawed1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces2 tablespoons canola oil1/4 cup shredded cheddar cheese
Preparation
In a large bowl, combine the soup, mayonnaise, lemon juice, curry and pepper; set aside.
Place half of the asparagus in a greased 8-in. square baking dish. Spread with half of the soup mixture.
In a large skillet, saute chicken in oil until no longer pink. Place chicken over soup mixture. Top with remaining asparagus and soup mixture.
Cover and bake at 375° for 20 minutes. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted.
