When I was a kid, my mother would prepare this for us. We enjoyed eating it as a family because it was one of those simple evenings. We are still dispensing it today. My kid, who is 17 months old, adores this recipe. Other veggies, such as green onions, fennel, mushrooms, etc., can be added if you like. Ground pork may also be used to make it.
| Prep Time: | 5 mins |
| Cook Time: | 35 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
Ingredients
- 4 skinless, boneless chicken breast halves
- 2 (10.5 ounce) cans condensed cream of chicken soup
- ½ cup grated Parmesan cheese
- ¼ cup mayonnaise
- 1 teaspoon curry powder
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Place chicken into a 9×13-inch baking dish.
- Mix condensed soup, Parmesan, mayonnaise, and curry powder together in a bowl until well combined; pour over chicken.
- Cover and bake in the preheated oven for 25 minutes. Uncover and continue to bake until chicken is no longer pink in the center and the juices run clear, 10 to 15 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts
| Calories | 411 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 95 mg |
| Dietary Fiber | 0 g |
| Protein | 35 g |
| Saturated Fat | 6 g |
| Sodium | 1307 mg |
| Sugars | 1 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
One of my favorites! My mom makes this and it was one of the first meals I made. It’s so easy too! I’m 25 now, making it tonight for the hundredth time. I’ve made this as SO many first meals that I’ve cooked for different people and everyone’s ALWAYS loved it! I’m so sad to see any bad reviews! I make this with jasmine rice. Yummy!
Definitely needed more curry than recommended! Really liked this!
It is a good recipe. I would just say that it would be best to half the chicken before putting in the casserole dish and/or increase cook time and/or temperature. I cooked these at the recommended temperature (350) for nearly 50 minutes and the chicken was no where near done. I ended up with another 20 minutes at 350 and then another 15 at 380. Then I left the cover on so they could continue to cook but not overcook. Next time, I’ll cut the breasts in half and start with 45 min at 380 and play around with it from there.
Done since 2010 or earlier. The best never go away.
My family loves this! Have been making it for years! Easy, creamy and always a hit with the kids. We serve over white rice with broccoli or green beans on the side.
I really enjoyed this. I added more curry because I like the taste of curry. Really good though.
Very well received by my family. Only had cr of mushroom and cr of celery soup. Used Dukes mayo and put in about 1/2 c chicken broth. 2 teaspoons hot Madeira curry seasoning and threw it in the instapot with 3 chopped up (because they were fresh out of freezer) chicken breasts. After instapot cycle finished I put 1/2 cup grated Parmesan cheese in the mix and then placed in a 9×9 casserole dish put another 1/2 cup grated Parmesan on top and cooked uncovered in oven for 15 min trying to brown it up. That did not work so probably won’t bother next time. Very moist with mild flavor but good and served over rice.
This is a respectable dish for something that is so easy but I thought it could use just a little more jazz. As usual for me, I cut the chicken breasts into medallions which works out perfectly for my family. This was great served over rice.
Meh, wasn’t great, but it wasn’t the worst thing we’ve ever eaten either. I think there was WAY to much sauce. If I make it again I will only use 1 can of soup and will have to cook longer.
Yes we loved it I put one can of mushrooms 4oz. I served it over brown rice. Megan
I loved this recipe! Even my Husband liked it and he’s a Executive Chef and is very picky. I forgot the curry powder but, it still came out fantastic. Ill definitely be making this again.
This is pretty good, but not fabulous. I would have rated only 3 stars, but my 8 year old daughter gobbled it up, which is rare, so that has some merit. I halved the sauce ingredients and still had plenty to cover the chicken.
A little salty for my taste, but delicious!
Hi Everyone! Well, I didn’t have any parm cheese, but I had 3 chicken breasts, curry, cream of mushroom and mayo, so I gave this a whirl! It was really tasty too! I served it to myself in a bowl – brown rice on the bottom, fresh broccolli, carrot and onion in the middle and the chicken and sauce on top. I have enough left over for a few lunches this week. I’ll surely make this again. Great recipe for a crowd, or for a singleton like me(-=
Another HIT for my hard to please baby!! LOL! He loved it……..
VERY tasty and easy meal. My husband & I both enjoyed this recipe very much. Cut up my chicken and doubled the curry – delish. Unlike some other reviewers, I didn’t feel the Cream of Chicken soup overpowered the recipe at all – the parmesan seemed to eliminate that. Thanks for a quick, easy and different chicken recipe. We served over wide whole wheat noodles.
Not a hit with me but my husband gobbled it up.
My family didn’t care for this, one of those nights where they are politely eating it but no one says anything. I will not make this again.
I used one can of cream of chicken and one can of cream of mushroom, and substituted shredded mozzerella because that’s what I had. I was hoping it wouldn’t be too spicy, since my husband is not a huge fan of curry, but it turned out deliciously creamy and mild. I also upped the cooking time to 1 hr 20 min, since my chicken was not completely thawed. It tasted great with brown rice!
Used chicken and mushroom soup and it was good.
Like my grandma used to say, BEST I EVER PUT IN MY MOUTH. Quick, easy and delicious.