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Creamy Chicken Curry

Total Time

Prep: 10 min. Bake: 25 min.


4 servings

A delicate curry sauce pairs well with tender chicken, colorful vegetables and crunchy almonds. Try serving spoonfuls of this tasty blend over rice.—Janis Vandervort, Portland, Oregon


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

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