Preheat your oven to 350F (190C).
Spray a large glass or crockery casserole dish with non-stick spray or mist with olive oil.
Trim any fat and undesirable parts from the chicken breasts and cut each in three pieces lengthwise.
In a large non-stick pan, heat 1 T olive oil over medium-high heat. Add chicken, season with poultry seasoning, salt, and pepper, and cook until lightly browned on both sides.
Remove chicken to a cutting board to cool; then cut into chunks. Transfer chicken to a large bowl.
While the chicken cooks, cut the cream cheese into cubes and let it soften on the counter, and measure the lemon juice, curry powder, sour cream, mayo, and Mozzarella cheese.
Snap one piece of asparagus to see where the woody part ends; then cut asparagus into 2 inch pieces.
After you've removed the chicken from the pan, add 1 tsp. more olive oil, add the asparagus, and cook barely 2-3 minutes over medium-high heat. Put the asparagus into the bowl with the chicken.
Add the chicken stock to the pan and cook over medium heat, scraping the bottom to get any browned bits of chicken. Let it cook down for a couple of minutes, then whisk the lemon juice and curry powder into the stock, turn heat down to medium low, and add the cubes of cream cheese.
Whisk as the cream cheese melts, and when it's mostly melted add the mayo and sour cream and whisk until the sauce is smooth.
Gently stir the asparagus and cubes of chicken to combine, then mix in the sauce and 1 cup of cheese and gently stir again.
Put the chicken-asparagus-sauce mixture into a sprayed casserole dish and top with the other cup of grated cheese.
Bake for 30-35 minutes, or until the casserole is bubbling and starting to brown on top. Serve hot.
