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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A delicate curry sauce pairs well with tender chicken, colorful vegetables and crunchy almonds. Try serving spoonfuls of this tasty blend over rice.Janis Vandervort, Portland, Oregon Ingredients:
3/4 pound boneless skinless chicken breasts, cut into 1/4-inch strips |
1-1/2 cups broccoli florets |
1-1/2 cups cauliflowerets |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1/2 cup mayonnaise |
1/2 cup shredded cheddar cheese |
1 teaspoon lemon juice |
1/2 to 1 teaspoon curry powder |
1/8 to 1/4 teaspoon cayenne pepper |
1/2 cup slivered almonds |
Directions:
1. Place the chicken in a greased 8-in. square baking dish. Top with broccoli and cauliflower. Combine the soup, mayonnaise, cheese, lemon juice, curry and cayenne; spoon over vegetables. Sprinkle with almonds.
2. Bake, uncovered, at 375° for 25-30 minutes or until chicken juices run clear and vegetables are tender. Stir before serving. Yield: 4 servings.
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