4-6 skinless, boneless chicken breast halves
2 cans condensed cream of chicken soup
1 teaspoon curry powder
1/2 cup grated Parmesan cheese
2 cups of rice
4 cups water
1 Tablespoon Chicken Base (Dry Boulioin may be subsittuted)
1 Tablespoon Dry Parsley
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine the soup, curry powder and cheese. Mix well.
Spread a thin layer over the bottom of a 9x13 inch baking dish. Place chicken in dish and spread remaining mixture over it, covering liberally.
Cover dish with foil and bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until chicken is cooked through and no longer pink inside. Remove cover for last 10 minutes of baking to lightly brown the top. Allow to cool slightly (sauce will start to thinken)
While the chicken is cooking, mix the parsley and the chicken base with the water, bring to a boil, and use it to prepare the rice as normal.
Chicken can be served over rice or with rice as side.
Serves roughly 6.