8 chicken thighs
1 pkg. Shake 'n Bake
1 can mushroom soup
1 tsp. curry powder
1/2 c. slivered almonds
1/2 c. shredded coconut

Shake chicken in Shake 'n Bake. Brown in electric fry pan without grease. Arrange in 12 x 8 x 2 inch baking dish. Heat soup, add curry powder and almonds. Place 1 teaspoon coconut on each chicken thigh and 1 tablespoon undiluted soup on each. Pour diluted soup around chicken. Bake at 275 degrees about 1 hour. Serves 4.