Bengal Tiger Chicken

• 4 boneless skinless chicken breasts
• 1 (10 ounce) can cream of chicken soup
• 1 cup Hellmann's mayonnaise
• 1 tablespoon curry powder
• 2 tablespoons lemon juice
• 1/2 cup grated parmesan cheese
• 1/2 cup Pepperidge Farm herb dressing

1. Preheat oven to 350*F.
2. Combine condensed soup, mayonnaise, curry, lemon juice, and half of the grated parmesan cheese together.
3. Pour over chicken in a shallow baking dish.
4. 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.
5. Bake for one hour or until chicken is cooked through.
6. 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.
7. The sauce is marvelous over jasmine rice. This is one of my favorite leftover dishes, it is almost better the next day! Enjoy!

chicken breasts, cream of chicken soup, mayonnaise, curry powder, lemon juice, parmesan cheese, herb dressing

Taken from www.food.com/recipe/bengal-tiger-chicken-210592 (may not work)