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Ingredients

• 1 1/4 pound chicken breast, cut into 1/2-inch strips
• 2 tbsp. vegetable oil
• 2 (10 ounce.) pkg. frzn asparagus spears, thawed
• 1 can cream of mushroom soup
• 1/2 c. mayonnaise
• 1 tbsp. lemon juice
• 1/2 teaspoon curry pwdr
• 1 c. sharp Cheddar cheese, shredded

Description

Cook Chicken In Heated Oil Over Medium Heat. Remove And Set Aside. Brush 12 X 8-inch Baking Dish With Reserved Juices From Chicken. Arrange Asparagus Spears On Top. Top With…

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