6 chicken breasts, skin removed
2 cans Campbell's cream of chicken soup (mushroom or celery or any combination)
1/2 c. mayonnaise
2 tsp. curry powder
1 tbsp. lemon juice

Rinse chicken under cold running water. Remove skin. Place chicken in 9x13 inch pan, sprayed with Pam. Combine soup, mayonnaise, curry powder and lemon juice. Pour over chicken breasts. Bake for 1 hour on 350 degrees. Serve with rice.