4 med. skinless, boneless chicken breast halves
2 tbsp. salad oil
1 can condensed cream of chicken soup
1/3 c. mayonnaise
1 tsp. lemon juice
Dash of pepper
1 (10 oz.) pkg. frozen asparagus
1/2 pkg. Cheddar cheese, shredded

Preheat oven to 375 degrees. Cut each chicken breast half crosswise into 1 inch strips, in skillet over high heat in hot oil. Cook chicken until lightly browned. Remove chicken.

In small bowl mix soup, mayonnaise, lemon juice and pepper. Place half of asparagus in bottom of shallow 1 1/2 quart casserole dish. Top with half chicken soup mix and all of chicken. Put remaining asparagus into casserole and top with remaining soup mixture. Sprinkle with cheese. Cover and bake 30-35 minutes.