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Chicken Casseroles

Cullen's Chicken Breasts Asparagus Casserole

1-1/2 lbs fresh asparagus spears, halves
4 boneless, skinless chicken breast halves
2 Tbsp cooking oil
1/2 tsp salt
1/4 tsp pepper
1 can cream of chicken soup, undiluted
1/2 cup mayonnaise
1 tsp lemon juice
1/2 tsp curry powder
1 cup shredded cheddar cheese
 
If desired, partially cook asparagus; drain
Place the asparagus in a greased 9 inch baking dish
In a skillet over medium heat, brown 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° for 40 minutes or until chicken is tender and juices run clear
Sprinkle with cheese
Let stand 5 minutes before serving
Makes 4 servings