1 tbsp. olive oil
4 skinless boneless chicken pieces
1 can cream of asparagus soup
1/4 c. milk
1 tbsp. lemon juice
1 tbsp. curry powder
dash pepper

In skillet brown chicken on each side. Transfer to casserole dish add curry powder, soup, milk, lemon and pepper.

Bake at 350°F for 35-40 minutes until done; serve on rice or noodles. (Can substitute broccoli for asparagus.)