Chicken And Asparagus

• 1 1/2 lb. fresh asparagus spears, halved
• 4 boneless, skinless chicken breast halves
• 2 Tbsp. cooking oil
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 (10 3/4 oz.) can condensed cream of chicken soup (undiluted)
• 1/2 c. mayonnaise
• 1 tsp. lemon juice
• 1 c. (4 oz.) shredded Cheddar cheese

1. Place partially cooked asparagus in a greased 9-inch square baking dish.
2. In a skillet over medium heat, brown the chicken in oil on both sides.
3. Season with salt and pepper.
4. Arrange chicken over asparagus.
5. In a bowl, mix soup, mayonnaise and lemon juice; pour over chicken.
6. Cover and bake at 375u0b0 for 40 minutes or until the chicken is tender and juices run clear.
7. Sprinkle with cheese. Makes 4 servings.

fresh asparagus spears, chicken, cooking oil, salt, pepper, condensed cream, mayonnaise, lemon juice, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1013491 (may not work)