4 skinless chicken breasts, split and boned
2 pkg. frozen asparagus spears
1 can cream of chicken soup
1/2 c. mayonnaise
1 tsp. lemon juice
1/2 tsp. curry powder
1 c. grated cheddar cheese
1/2 c. oil

Cut chicken into small pieces and saute in oil, about 8-10 minutes. Season with salt and pepper. Drain on paper. Cook asparagus according to package directions for only 5 minutes. Drain and cut into bite size pieces. Place chicken and asparagus in a shallow baking dish. Combine soup, mayonnaise, curry powder, and lemon juice and pour over chicken. Sprinkle grated cheddar cheese on top. Cover and bake at 350 degrees for 40 minutes. Remove cover during last 5 minutes. Great over rice, serve with a mandarin orange salad. Serves 8. Can be prepared ahead of time and frozen.