4 to 6 chicken breasts
1 (26 oz.) cream of mushroom soup (family size)
1 (8 oz.) pkg. sliced fresh mushrooms
1 large white onion, chopped
curry powder (good quality)
rice (Basmati is best)

Preheat oven to 350°F.

In a large frying pan brown chicken in olive oil. Place chicken in a rectangular baking dish.

Brown onions in the same frying pan. Add soup (do not add water) and sliced fresh mushrooms to pan and stir. When warm, season with curry powder, to taste. Pour mixture from pan over chicken.

Bake at 350°F for one hour. While chicken is baking prepare the steamed rice.

Serve over hot steamed rice.

Serves 4 to 6.

Submitted by: Sam Longwell