Saucy Chicken and Asparagus

-----TASTE OF HOME 4/5/94----- 1 1/2 pounds Fresh asparagus spears

Halved 4 Boneless skinless chicken

Breast halves 2 tablespoons Cooking oil

1/2 teaspoon Salt

1/4 teaspoon Pepper

10 3/4 ounces Condensed cream of chicken

Soup -- undiluted 1/2 cup Mayonnaise

1 teaspoon Lemon juice

1/2 teaspoon Curry powder

4 ounces Shredded cheddar cheese

If desired, partially cook asparagus; drain. Place the asparagus in a greased 9" square baking dish. In a skillet over medium heat, brown the chicken in oil on both sides. Season with salt and pepper. Arrange chicken over asparagus. In a bowl, mix soup, mayonnaise, lemon juice and curry powder; pour over chicken. Cover and bake at 375 degrees for 40 minutes or until chicken is tender and juices run clear. Sprinkle with cheese. Let stand 5 minutes before serving.

"Taste of Home" Magazine Posted by: Debbie Carlson (PHHW01A) - Prodigy