BENGAL TIGER CHICKEN
Chicken in a creamy, mild curry sauce. From my Grandma's recipe box, I grew up with this and had no idea it was so easy until my late 20's. I get many compliments on it, notably from those who claim they do not like "indian" food.
Provided by Tropical Texan
Categories Curries
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350*F.
- Combine condensed soup, mayonnaise, curry, lemon juice, and half of the grated parmesan cheese together.
- Pour over chicken in a shallow baking dish.
- Mix remaining parmesan cheese with the dressing and spread evenly over top of casserole. Note: It is meant to be a kind of light, crunchy topping, not a soft one.
- Bake for one hour or until chicken is cooked through.
- I always end up doubling this recipe for my family *except* for one thing: the mayo. I do not double the mayo, I use 1 and 1/2 c in my double recipe.
- The sauce is marvelous over jasmine rice. This is one of my favorite leftover dishes, it is almost better the next day! Enjoy!
Nutrition Facts : Calories 482.9, Fat 29, SaturatedFat 6.6, Cholesterol 100.4, Sodium 1150.7, Carbohydrate 21.2, Fiber 0.6, Sugar 4.5, Protein 34.5
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