8 chicken breasts
1 (10 oz.) pkg. frozen broccoli, thawed
1 (10 oz.) pkg. frozen asparagus, thawed
1 can cream of chicken soup
1 can mushroom soup
1 stalk celery, chopped
Lemon juice (optional)
Curry powder (optional)
Shredded Cheddar cheese
Buttered bread crumbs

Cook chicken in salted water. Cover in saucepan until tender. Drain and chop. Layer chicken, broccoli, and asparagus alternately in buttered 2 quart casserole dish. Pour mixture of soups and celery over top. Sprinkle with lemon juice, curry powder, and cheese. Top with buttered bread crumbs. Bake at 350 degrees for 30 minutes. Serve with rice. Makes 4 to 6 servings.