3 chicken breasts, halved or the equivalent of chicken tenders- enough to cover a 9 x 13 pan
1 (10 3/4 oz.) can cream of chicken soup (can use mushroom...I like chicken better)
1 cup mayonnaise
1- 2 tsp. curry
Mix the soup, mayonnaise and curry together and spread over chicken. Bake, uncovered for 40 minutes at 350 degrees. I actually like to slow cook this in the oven for several hours (or for three hours at 295 degrees. The chicken is so moist and practically falls apart.
Then, 20 minutes before serving, mix:
1 cup of Parmesan cheese
1/2 c. herb seasoned bread crumbs
Sprinkle on top after the chicken is baked- then drizzle 1 stick of melted butter over the top. Bake 20 minutes longer. Serve with mashed potatoes or rice. Enjoy!