Curried Chicken With Asparagus

• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1/3 cup mayonnaise
• 1 teaspoon lemon juice
• 1/2 teaspoon curry powder
• 1/8 teaspoon pepper
• 1 package (10 ounces) frozen asparagus spears, thawed
• 1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
• 2 tablespoons canola oil
• 1/4 cup shredded cheddar cheese

1. In a large bowl, combine the soup, mayonnaise, lemon juice, curry and pepper; set aside.
2. Place half of the asparagus in a greased 8-in. square baking dish. Spread with half of the soup mixture.
3. In a large skillet, saute chicken in oil until no longer pink. Place chicken over soup mixture. Top with remaining asparagus and soup mixture.
4. Cover and bake at 375u0b0 for 20 minutes. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted.

condensed cream, mayonnaise, lemon juice, curry powder, pepper, chicken breasts, canola oil, cheddar cheese

Taken from www.tasteofhome.com/recipes/curried-chicken-with-asparagus/ (may not work)