Pre-heat oven to 350°F.
Place the leftover roast chicken in a casserole dish, cover with the sliced peppers and lay the asparagus on top.
Gently heat the mushroom soup in a saucepan, add the cream, tabasco and curry powder. When cooked, pour over the chicken. Cover with foil and cook in the oven for 1 hour.
Serve with mashed potato and veggies.
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