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Season chicken breasts with garlic powder and
Season All or Tony Chacheries. Brown in a little
bit of oil. Place the asparagus spears in bottom
of a pyrex dish. Put the browned chicken on top.
In a bowl or the skillet, combine the soup and
mayonnaise. Add lemon pepper and lemon juice to
taste. Top with grated cheese and bake at 350
degrees for 20-30 minutes, or until hot and
bubbly.
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