Bengal Tiger Chicken

contributed by Beth Bruce

put 4 chicken breasts in a greased 9 x 13 pan.

Mix up: 1 can of cream of chicken soup (I ALWAYS use the 98% fat free kind)

, 1 c. mayo (also use reduced fat)

1 Tbsp. lemon juice

1 tsp. curry powder

and 1/2 c. shredded cheddar cheese.

Spread mixture on chicken breasts.

Then, sprinkle stuffing cubes over the top.  Cover and bake at 300 for an hour and a half.  Serve over rice.

My husband and I were joking that it’s amazing how having curry in something makes it “Indian” food.  🙂 Hence, Bengal Tiger chicken!

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