Best Chicken And Asparagus Casserole

• 2 whole chicken breasts, skinned, boned and cut into 2 x 4-inch pieces
• 1 1/2 tsp. Accent
• 1/4 tsp. pepper
• 1/2 c. corn oil
• 2 cans asparagus, drained
• 1 can cream of chicken soup
• 1/2 c. mayonnaise
• 1/2 tsp. lemon juice
• 1/2 tsp. curry powder
• 1 c. sharp Cheddar cheese, grated

1. Sprinkle chicken with pepper and Accent.
2. Pour corn oil into frying pan.
3. Heat oven medium heat.
4. Add chicken.
5. Saute slowly about 6 minutes until white and opaque.
6. Drain on paper towel. Line bottom of 9 x 9-inch baking dish with asparagus.
7. Place sauteed chicken over the asparagus.
8. Mix together chicken soup, mayonnaise, lemon juice and curry powder; pour over chicken and asparagus.
9. Sprinkle cheese over top.
10. Cover and bake at 375u0b0 for 30 minutes.
11. May be assembled and refrigerated the day before. Then bake before serving.

chicken breasts, accent, pepper, corn oil, cans asparagus, cream of chicken soup, mayonnaise, lemon juice, curry powder, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=463812 (may not work)