Thursday, August 14, 2008

Bengal Tiger Chicken


This recipe is a guaranteed hit with the family. I'm not sure why it is called Bengal Tiger, but once you get past that you will definitely enjoy it. I got it from my friend Kerri Winegar...thanks!


Bengal Tiger Chicken

8 chicken breasts


1 10 3/4 oz. can cream of mushroom soup


1 tsp. curry powder


1/2 cup bread crumbs


1 cup mayonnaise


1 cup parmesan cheese, shredded


1/3 cup melted butter


Fold chicken breasts in half and place in casserole dish. (I don't ever actually fold them.) Combine soup, mayonnaise and curry. Pour over chicken. Bake uncovered at 350 for 40 minutes. Combine cheese and bread crumbs and sprinkle over chicken. Drizzle with melted butter and bake and additional 20 minutes. Can serve over rice.




2 comments:

Rachel Cunningham said...

I love the name...sounds so wild. We will try this for sure!

Ryan and Holly Gibb said...

I love chicken so I will have to try this one. I'm a little nervous about the curry though.

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