2 chicken breasts, boned, skinned cut 2 x 4 inch pieces
1 tsp. seasoned salt
1/4 tsp. black pepper
1/2 c. corn oil
14 oz. can asparagus spears
1 can cream of chicken soup
1/2 c. mayonnaise
1 tsp. lemon juice
1/2 tsp. curry powder
1/2 c. sharp Cheddar cheese, grated

Sprinkle chicken with pepper and seasoned salt. Pour corn oil into 10 inch fry pan. Heat over medium heat. Add chicken. Saute slowly about six minutes or until white and opaque. Remove from pan; drain on paper towels. Line bottom of 9 x 9 x 2 inch baking pan with asparagus. Place sauteed chicken over asparagus. Mix together chicken soup, mayonnaise, lemon juice, and curry powder; pour over chicken and asparagus. Sprinkle cheese over top. Cover with foil. Bake at 350 degrees for 40-45 minutes.