2 whole chicken breasts, boned and cut into 3 inch pieces
1 tsp. salt
1/8 tsp. poultry seasoning
1/4 c. butter
2 pkgs. (10 oz. each) frozen asparagus spears, cooked and drained
1 can (10 1/2 oz.) condensed cream of chicken soup
1/2 c. light cream
1/2 tsp. curry powder
1/2 c. shredded Swiss cheese

Season chicken with salt and poultry seasoning. Melt butter in skillet; add chicken and saute until lightly browned. Arrange asparagus in bottom of greased 1 1/2 quart shallow baking dish. Top with chicken. Combine soup, cream and curry powder. Pour over chicken and asparagus. Top with cheese. Bake at 350 degrees for 35 minutes or until done. Makes 4 servings.