1 1/4 lb. chicken breast, cut into 1/2-inch strips
2 tbsp. vegetable oil
2 (10 oz.) pkg. frozen asparagus spears, thawed
1 can cream of mushroom soup
1/2 c. mayonnaise
1 tbsp. lemon juice
1/2 tsp. curry powder
1 c. sharp Cheddar cheese, shredded

Cook chicken in heated oil over medium heat. Remove and set aside.

Brush 12 x 8-inch baking dish with reserved juices from chicken. Arrange asparagus spears on top. Top with chicken strips.

Add soup, mayonnaise, lemon juice and curry powder to remaining juices in pan; stir over low heat for 1 minute or until well blended. Pour sauce over chicken. Sprinkle with cheese.

Bake at 375 degrees for 30 minutes or until hot and bubbly.