5 chicken breasts, boned
16 asparagus spears (canned or frozen)
1 can artichoke hearts
1 sm. can olives, sliced
1 pkg. Pepperidge Farm stuffing

SAUCE:

2 cans cream of chicken soup
1 c. mayonnaise
Lemon juice to taste

Mix.

Lightly boil or brown chicken and cut meat into bite-size pieces. Add 1 teaspoon curry powder. In 2-quart casserole layer chicken and asparagus, artichokes, olives, stuffing and sauce. Repeat layers. Bake in 350 degree oven 45 minutes.