Instructions
1 1/2 pounds fresh asparagus spears (enough to cover bottom of pan)
4 boneless, skinless chicken breasts, halved
2 tablespoons cooking oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 can cream of chicken soup
1/2 cup salad dressing
1 teaspoon lemon juice
1/2 teaspoon curry powder
1 cup shredded Cheddar cheese
Place asparagus spears in a greased 81/2 x 11-inch (or similarly sized) baking pan. Brown the halved chicken breasts in oil and season with salt and pepper. Arrange the chicken over the asparagus. In a bowl, combine the soup, salad dressing, lemon juice and curry powder. Pour over the chicken. Cover and bake at 375 degrees for 45 minutes to 1 hour or until chicken is tender and juices run clear. Sprinkle with cheese. Let stand for 5 minutes before serving.
