Recipe by Tropical Texan
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.
Top Review by Garlic Chick
This was a very simple and quick recipe and I wanted to try it. I made as written but instead of the dressing used bread crumbs for the topping because I did not want to buy the dressing to use just half a cup. I thought it was missing some pizzazz even though I used really good maharajah curry powder from Penzey's. I love Indian food but I don't know how I would up the oomph of this. Thanks for posting, Tropical Texan.
- 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 See How It's Made
- Preheat oven to 350*F.
- Combine condensed soup, mayonnaise, curry, lemon juice, and half of the grated parmesan cheese together.
- Pour over chicken in a shallow baking dish.
- 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.
- Bake for one hour or until chicken is cooked through.
- 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.
- The sauce is marvelous over jasmine rice. This is one of my favorite leftover dishes, it is almost better the next day! Enjoy!