4 chicken breast halves, boneless and skinless
1/2 c. vegetable oil
1 (14 oz.) can asparagus
1 (6 oz.) can mushrooms
1 (8 oz.) can water chestnuts
1 (10 oz.) can cream of chicken soup
1/2 c. mayonnaise
1 tsp. lemon juice
1/2 tsp. curry powder
1 c. shredded Cheddar cheese

Saute chicken in oil until no longer pink. Drain. Place asparagus on bottom of 9x9x2 inch baking dish. Place chicken on top of asparagus. Mix soup, mayonnaise, lemon juice, curry powder, mushrooms and water chestnuts. Pour mixture over chicken. Sprinkle cheese over top. Bake at 375 degrees for 30 minutes. Makes 4 servings.