1 lb. skinless, boneless chicken breasts
1 can cream of chicken (or mushroom) soup
1 can milk
1 c. slivered almonds
1 pt. sour cream
Curry powder (to taste)

Brown chicken, drain off excess fat. Stir in soup, milk, 1 teaspoon curry powder (or to taste), almonds, salt and pepper. Bake in 375 degree oven for 45 minutes.

Remove chicken to plate. Add sour cream, put back in oven to warm up sauce (approximately 5-7 minutes). Serve over rice.

Additions: This is also great with fresh or canned mushrooms.

This recipe is so easy to make and one of my family's very favorite meals!