4-6 boneless chicken breasts, skinned
2 pkg. frozen asparagus
1 c. bread crumbs
1/4 c. butter

SAUCE:

1 can cream of mushroom soup
1/2 c. mayonnaise
1 tsp. lemon juice
1/4 tsp. curry powder

Boil chicken approximately 15-20 minutes. Cook asparagus per package instructions. Layer cooked asparagus, then chicken breasts in a casserole dish. Combine sauce ingredients; stir until well blended. Pour over chicken. Saute bread crumbs in butter and sprinkle over sauce. Bake at 350 degrees for 45 minutes uncovered.