Chicken and Asparagus Casserole

About 1 pound cooked, shredded chicken
1 bunch asparagus, trimmed and cut in half
1 10 oz can cream of chicken soup (I used cream of celery
1/4 cup mayo (I used prepared onion dip)
2 tsp lemon juice
1/2 cup shredded cheddar cheese
1/4 cup breadcrumbs
2 tbsp melted butter
1/4 to 1/2 tsp curry powder (I omitted)

Preheat oven to 350. Mix together soup, mayo, lemon juice and curry powder, set aside. Spread asparagus on bottom of a 9x13 pan. Arranged shredded chicken on top. Spread the sauce on top, then sprinkle with cheese, then breadcrumbs. Pour melter butter over. Bake at 350 for 30-35 minutes. Leftovers microwave well.