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Creamy Chicken Curry Recipe

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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
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES: 4 servings

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

Nutritional Facts

1 serving (1 cup) equals 505 calories, 39 g fat (8 g saturated fat), 78 mg cholesterol, 872 mg sodium, 12 g carbohydrate, 4 g fiber, 26 g protein.

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.
Originally published as Creamy Chicken Curry in Casserole Cookbook 2001, p27

Nutritional Facts

1 serving (1 cup) equals 505 calories, 39 g fat (8 g saturated fat), 78 mg cholesterol, 872 mg sodium, 12 g carbohydrate, 4 g fiber, 26 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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