4-5 whole chicken breasts, skinned, boned, split
2 cans cream of chicken soup
2 c. sour cream
3 1/2 oz. (1 c.) slivered almonds
1/4 - 1/3 c. butter (oleo)
1/2 tsp. curry powder
1 c. sliced mushrooms, sauteed

Preheat oven to 350 degrees. Season chicken well with salt, pepper, and paprika. Melt butter in large skillet over medium heat. Brown chicken quickly on both sides. Transfer to shallow baking dish in 1 layer.

Combine soup and curry. Pour over chicken; cover and bake 1 hour. Remove chicken; stir sour cream, mushrooms and almonds into sauce. Return chicken to dish. Spoon sauce over pieces. Bake uncovered until browned. Nice served with noodles. Serves 8-10 people.