12 slices cooked chicken
1 lb. cooked asparagus
3 c. cream of mushroom soup
1 c. heavy cream
1 tsp. curry powder
4 drops Tabasco sauce
4 tbsp. chopped pimento
4 tbsp. grated Parmesan cheese
Paprika

Place asparagus in greased, shallow baking dish. Arrange chicken over it. Combine soup, cream, curry powder and Tabasco. Heat, stirring occasionally until smooth. Add pimento. Pour over chicken and asparagus and sprinkle with cheese and paprika. Bake in a hot oven at 400 degrees for 15 minutes. Serves 6.