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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Chicken in a creamy, mild curry sauce. From my Grandma's recipe box, I grew up with this and had no idea it was so easy until my late 20's. I get many compliments on it, notably from those who claim they do not like indian food. Ingredients:
4 boneless skinless chicken breasts |
1 (10 ounce) can cream of chicken soup |
1 cup hellmann's mayonnaise |
1 tablespoon curry powder |
2 tablespoons lemon juice |
1/2 cup grated parmesan cheese |
1/2 cup pepperidge farm herb dressing |
Directions:
1. Preheat oven to 350*F.
2. Combine condensed soup, mayonnaise, curry, lemon juice, and half of the grated parmesan cheese together.
3. Pour over chicken in a shallow baking dish.
4. Mix remaining parmesan cheese with the dressing and spread evenly over top of casserole. Note: It is meant to be a kind of light, crunchy topping, not a soft one.
5. Bake for one hour or until chicken is cooked through.
6. I always end up doubling this recipe for my family *except* for one thing: the mayo. I do not double the mayo, I use 1 and 1/2 c in my double recipe.
7. The sauce is marvelous over jasmine rice. This is one of my favorite leftover dishes, it is almost better the next day! Enjoy!
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