Curry Chicken Bake

     I think I'm going to make Monday my recipe day. It seems to make sense to start the work week off by having something good to eat waiting for you after a day of work. That being said, let's take a look at today's recipe: Curry Chicken Bake (from The Everything Quick Meals Cookbook by Barbara Doyen). 

     I use a  lot of chicken in my kitchen because it's one of the more inexpensive meats I can get. As I've mentioned before, I can get wonderful split breasts for about a dollar a pound. I always try to keep at least a five pound reserve in the freezer at all times.  

     I am a fan of this recipe for many reasons. First, it is extremely easy to make.  Second, it's incredibly inexpensive. Provided you already have lemon juice and curry powder in the house, you're looking at about $1.75 a serving.

    Most importantly, it is delicious. It isn't much to look at, but I have never had anything but complements when I serve it.  It is a warm, satisfying meal that goes well with most vegetable sides. Carrots go particularly well with this dish. 

    I'll provide the carrot recipe another day. Enjoy!

Curry Chicken Bake (via Barbara Doyen)

 

Ingredients

4 boneless, skinless chicken breasts

1 10-ounce can cream of chicken soup

½ can water

1 ½ teaspoons curry powder

2 tablespoons lemon juice

1 cup grated Cheddar cheese

1 cup mayonnaise

1 8-ounce package herb stuffing mix

Directions

• Preheat oven to 350F
• Lay chicken breasts in 9x12” casserole
• Combine soup and water, pour over chicken
• Mix remaining ingredients into stuffing mix, spread over chicken
• Bake 1 hour. If stuffing gets too brown, cover loosely with foil

4 servings, 400 calories per serving.