1. Marinate chicken in lemon juice, lemon rind, salt and pepper for 30 minutes. 

2. Melt butter in a pan over medium heat.  Add chicken and cook until meat turns slightly brown.

3. Add flour then slowly pour in fresh milk, cream of mushroom soup, aparagus (cut), and whole mushroom. 

4. Allow to simmer for 5 minutes. Divide chicken mixture into 7 individual oven-proof baking dishes. Top with cheese.

5. Bake in a 350F preheated oven for 15 minutes. Serve with toasted bread on the side.