Ingredients:
1 1/2 lbs fresh asparagus spears, halved
4 boneless skinless chicken breast halves
2 tablespoons cooking oil
1/2 teaspoon salt ( I prefer seasoned salt)
1/4 teaspoon pepper
1 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted
1/2 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon curry powder
1 cup shredded cheddar cheese ( I prefer sharp)
Directions:
If desired, partially cook the asparagus; drain.
Place the asparagus in a greased 9 inch 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 375F for 40 minutes or until the chicken is tender and juices run clear.
Sprinkle with cheese.
Let stand for 5 minutes before serving.
Servings: 4
Time preparation: 30 min.
Time total: 70 min.