8 boned & skinned med. chicken breasts
Cooking oil
Salt & pepper
2 (10 oz.) pkg. frozen asparagus
1 (10 1/2 oz.) can cream of chicken soup
1/2 c. real mayonnaise
1 tsp. lemon juice
1/2 tsp. curry
1 1/2 c. shredded cheddar cheese

Cut each chicken breasts into five pieces and brown in 1/2 inch of hot oil until opaque. Season chicken with salt and pepper and drain. While browning chicken, steam the frozen asparagus in a covered pan using 1 inch of water and 1 teaspoon salt. Cook the asparagus for 8 to 10 minutes until crispy tender. Drain the asparagus and arrange in the bottom of a 9 x 13 inch lightly greased pan. Place the browned chicken on top of asparagus. Mix together the soup, mayonnaise, lemon juice, and curry powder. Pour sauce over the chicken. Sprinkle the cheese on top of the sauce. Bake at 375 degrees for 30 minutes.

NOTE: Kak uses her home grown or frozen asparagus generously - up to 30 ounces. When preparing the casserole ahead, she takes the refrigerated casserole form the refrigerator 1 hour in advance, bake it at 350 degrees for 45 minutes.