Gugel Family Cookbook

Chicken Spinach Curry

(from "Aunt Mary" Zentis)

2 10 oz. pkgs. frozen spinach
6 to 10 half boneless, skinless chicken breasts
2 cans cream of chicken soup
1 cup mayonnaise
1 Tbs. lemon juice
1/2 to 1 tsp. curry powder
1/2 cup cheddar, shredded
1/2 cup buttered bread crumbs

Defrost and squeeze spinach dry. Cover bottom of 9”x13”x2” baking dish with spinach. Place chicken breasts on top. Mix mayonnaise, soup, lemon juice, and curry powder together. Spread mixture over chicken. Top with cheddar cheese and then with buttered bread crumbs.

Bake at 350°F for 1 to 1 1/4 hours.

Mom's variation: Chicken Broccoli Curry. Substitute two packages frozen broccoli for the spinach, or use fresh, enough to cover the bottom of the baking dish.