Curried Chicken with Asparagus

Last night I was going to make a tuna casserole for dinner, but I realized that I ran out of noodles to make it.  So, I made Curried Chicken with Asparagus.  We ate that and watched the final game of the NCAA Championship as well.  I am happy to say that Duke won.  I didn't want Wisconsin to win.  But here is the recipe for the curried chicken with asparagus.  I hope you enjoy.  The only thing I did differently is that I didn't put the curry powder the recipe asks for.  But it was pretty good.  My husband said it tasted kinda soupy, but I loved it.

Curried Chicken with Asparagus

1 (10 3/4 oz.) can condensed cream of chicken soup, undiluted
1/3 cup mayonnaise
1 tsp. lemon juice
1/2 tsp. curry powder
1/8 tsp. pepper
1 (10 oz.) pkg. frozen asparagus spears, thawed
1 lb. boneless skinless chicken breasts, cut into 1/2-inch pieces
2 tbs. canola oil
1/4 cup cheddar cheese

In a large bowl, combine the soup, mayonnaise, lemon juice, curry powder, and pepper; set aside.  Place half of the asparagus in a greased 8-inch square baking dish.  Spread with half of the soup mixture.  In a large skillet, saute chicken in canola oil until no longer pink.  Place chicken over soup mixture.  Cover and bake at 375 for 20 minutes.  Uncover; sprinkle with cheese.  Bake 5-8 minutes longer or until cheese is melted.