Creamy Chicken Curry

• 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

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 375u0b0 for 25-30 minutes or until chicken juices run clear and vegetables are tender. Stir before serving.

chicken breasts, broccoli florets, cauliflowerets, condensed cream, mayonnaise, cheddar cheese, lemon juice, curry powder, cayenne pepper, almonds

Taken from www.tasteofhome.com/recipes/creamy-chicken-curry/ (may not work)