Ingredients:
4 -5 boneless skinless chicken breasts
2 (10 1/2 ounce) cans cream of chicken soup
1 cup mayonnaise
1 teaspoon curry powder
1 1/2 teaspoons lemon juice
1 cup shredded cheddar cheese
1/2 cup breadcrumbs
2 ounces sliced mushrooms (optional)
1 bunch fresh broccoli or 1 bunch asparagus, chopped and cooked
cooking spray
Directions:
Preheat oven to 350.
Cook broccoli or asparagus until semi-tender, drain and chop.
Combine soup, mayo, curry, lemon juice, and mushrooms in mixing bowl.
Spray 9 x 13″ baking dish with cooking spray.
Place broccoli or asparagus evely into dish.
Place chicken breasts over top.
Sprinkle cheese over top.
Cover with sauce mixture.
Sprinkle with bread crumbs.
Bake at 350 for 45 minutes.
*May substitute dijon mustard for curry powder*.
Servings: 4-5
Time preparation: 15 min.
Time total: 60 min.