- cooking spray
- 2 tablespoons vegetable oil
- 4 skinless, boneless chicken breast halves
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/2 pounds fresh asparagus, trimmed
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1/2 cup mayonnaise
- 1 teaspoon lemon juice
- 1 cup shredded Cheddar cheese
- Preheat oven to 375 degrees F (190 degrees C).
- Spray a 9x9-inch baking dish with cooking spray.
- Heat vegetable oil in a skillet over medium heat and cook chicken breasts until browned, turning once, about 5 minutes per side. Season chicken with salt and black pepper.
- Place asparagus into the prepared baking dish; arrange chicken breasts on top.
- Mix cream of chicken soup, mayonnaise, and lemon juice in a bowl; pour over the chicken and asparagus.
- Cover the dish with aluminum foil.
- Bake in the preheated oven until the sauce is bubbling, the chicken is no longer pink inside, and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Uncover the dish and sprinkle with Cheddar cheese; allow to stand until cheese has melted, about 5 minutes, before serving.
05/08/2018
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