2 whole boneless chicken breast
1/4 c. cheese
1 tsp. lemon
1/2 tsp. curry
1/4 c. salad oil
1 tsp. garlic salt
1/3 c. mayonnaise
1 c. mushroom soup
1 lb. fresh asparagus

Cut chicken into strips, sprinkle garlic salt over chicken. Mix soup, mayo, oil, curry and lemon together. Spread over chicken then top with the asparagus. Cover with foil. Bake at 375 degrees for 25 minutes.