2 chicken breasts, boned and skinned
Garlic salt
1/8 tsp. pepper
1/4 c. salad oil
1 (10 oz.) pkg. frozen asparagus
1 can condensed cream chicken soup
1/3 c. mayonnaise
1 tsp. lemon juice
1/4 c. shredded cheddar cheese

Cut each breast lengthwise into 2 x 4 inch strips. Sprinkle with garlic salt and pepper. Heat oil in pan and brown chicken. Cook asparagus following package directions. Drain. Stir together soup, mayonnaise, lemon juice. Place asparagus in singe layer in shallow baking dish. Place chicken strips over asparagus then spoon on sauce and sprinkle with cheese. Cover and bake in 375 degree oven 20 minutes or until bubbly. Makes 4 servings.

One can of asparagus spears may be substituted for frozen asparagus.