2 1/2 lbs. chicken breast (cooked and cubed)

2 cans asparagus spears

1 can Healthy Request Cream of Mushroom Soup

1 13 oz. can evaporated skim milk

1 cup Ragu Double Cheddar Cheese Sauce (1/2 of a 16 oz. jar)

1 tsp. curry

2 tbsp. slivered almonds

Preheat oven to 350 degrees. Spray a 9 x 13 oblong casserole dish

with non-stick cooking spray. Arrange the chicken in the bottom of

the dish. Drain the asparagus and lay it over the chicken. Mix the

soup, evaporated milk, cheese sauce and curry. Pour over the chicken

and asparagus. Spread evenly for appearance. Top with slivered

almonds. Bake at 350 degrees for 30 minutes.