Four servings
4 pieces of chicken
1 bunch of asparagus
10 ounce tin of soup — asparagus or cream of chicken
Enough milk to make 20 ounces
1 teaspoon curry powder
1 teaspoon mayonnaise
Butter a casserole, layer the asparagus on the bottom, and put the chicken on top.
Cover with soup mixture and cook in oven at 325 degrees for about 40 minutes, or until the chicken is tender.
Serve with fresh vegetables.
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