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Creamy Curry and Almond Chicken

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6 boneless, skinless chicken breast halves
salt and pepper to taste
margarine or cooking spray
2 cans cream of chicken soup
2 teaspoons curry powder
2 cups sour cream
1 cup sliced mushrooms (sautéed)
1/2 cup slivered almonds


Preheat oven to 350. Season chicken with salt and pepper (both sides). In skillet over medium heat, lightly brown chicken breasts in margarine. Transfer to 9 X 13 pan. In a bowl, combine curry and soup. Pour over chicken. Cover with aluminum foil and bake 1 hour. Remove chicken from sauce and set aside. To the sauce, add the sour cream, sautéed mushrooms, and almonds. Return chicken to the pan and cover with sauce. Place in oven, uncovered, for approximately 20 minutes, or until bubbly.

Serve with rice.

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