2 whole chicken breasts, skinless and boneless
1 tbsp. butter
1 large bunch of asparagus
2 tsp. fresh lemon juice
garlic powder to taste
salt and pepper to taste
1 can cream of chicken soup
1/2 c. mayonnaise
1/2 tsp. curry powder
2 c. shredded sharp Cheddar

Cut the chicken into bite sized pieces. Melt the butter in a frying pan, adding a sprinkle of garlic powder, salt and pepper and sauté the chicken until golden brown; set aside. Rinse the asparagus well and snap off the stem end. (Bend it; it will snap at the point that is no longer woody.) Cut into bite-sized pieces. Place evenly in the bottom of the casserole dish. Sprinkle with salt, pepper and 1 teaspoon of lemon juice. Cover with the cooked chicken.

In a separate bowl, mix the soup, mayonnaise, curry powder and remaining teaspoon of lemon juice. Pour over the top of the chicken. Cover with foil and bake at 375°F for 30 minutes. Take the foil off and sprinkle the shredded Cheddar over the top of the casserole. Return it to the oven and bake for 10 to 15 minutes or until cheese is melted and casserole is bubbly.

This recipe is great for leftovers! Just put the sauce and chicken over cooked cheese tortellini.