2 whole chicken breast, skinned, boned & cut into 2x4x3/4" pieces
1 1/2 tsp. accent
1/4 tsp. pepper
1/2 c. corn oil
2 pkg. frozen asparagus (10 oz. each)
1 can condensed cream of chicken soup
1/2 tsp. curry
1 c. shredded sharp Cheddar cheese
1/2 c. mayonnaise
1 tbsp. lemon juice

Sprinkle Accent and pepper over chicken. Pour corn oil in 10 inch fry pan over medium heat. Add chicken and saute slowly about 6 minutes or until white and opaque. Remove and drain on paper towel.

Cook asparagus; drain. Place on bottom of 9 x 9 x 2 inch pan. Place chicken over asparagus. Mix together the chicken soup, mayonnaise, lemon juice and curry powder. Sprinkle with cheese. Bake at 375 degrees for 30 minutes.