1 10 3/4-oz. Can reduced-fat cream of mushroom soup
1/2 cup reduced-fat mayonnaise
1 tsp. lemon juice
Dash cayenne pepper
3/4 cup 3-oz. Reduced-fat cheddar cheese, shredded
1/4 cup seasoned breadcrumbs
Butter-flavored nonstick cooking spray
Instructions
Preheat oven to 375 F. coat 8×8-inch baking dish and large skillet each with nonstick cooking spray. Sauté 1/2 chicken in skillet 1 to 2 minutes; remove and repeat with remaining chicken. Place asparagus in bottom of baking dish. Arrange chicken over asparagus. Combine soup, mayonnaise, lemon juice and pepper in medium bowl. Pour into skillet and heat until bubbly, stirring constantly. Pour over chicken. Top with cheese and bake for 15 minutes, covered. Remove cover and sprinkle with breadcrumbs, then bake 10 more minutes.
