2 whole broiler fryer chicken breasts, skinned & boned, cut into 2" x 4 3/4" pieces
1 1/2 tsp. Accent (opt.)
1/4 tsp. pepper
1/2 c. Mazola oil (or other vegetable oil)
2 (10 oz.) pkgs. frozen asparagus
1 (10 1/2 oz.) can condensed cream of chicken soup
1/2 tsp. curry powder
1 c. shredded sharp cheddar cheese
1/2 c. mayonnaise
1 tsp. lemon juice

Sprinkle Accent and pepper over chicken. Pour corn oil into 10" fry pan. Apply medium heat. Add chicken and saute slowly about 6 minutes or until white and opaque. Remove, drain on paper towels. Cook asparagus by package directions 4 to 5 minutes. Drain. Place asparagus on bottom of 9"x9"x2" baking pan. Place chicken over asparagus. Mix together chicken soup, mayonnaise, lemon juice, curry powder. Pour onto chicken and asparagus. Sprinkle top with grated cheese. Bake at 375 degrees for 30 minutes or until done (casserole will be bubbling and slightly browned on top). Serve with steamed rice.