6 chicken breasts
Salt and pepper
2 tbsp. butter, melted

SAUCE:

1 can cream of chicken soup
3/8 c. mayonnaise
1/4 c. broth
1/2 tsp. curry powder
3/4 c. grated cheddar cheese (or Swiss for less cholesterol)
1/2 tbsp. lemon juice

Dot chicken with butter, adding salt and pepper. Bake in 1 inch water for 1 hour at 375 degrees. Pour off broth and save. Lower oven to 350 degrees. Mix sauce together and pour over chicken. Sprinkle with 2 ounce can drained mushrooms and some slivered almonds. Bake for 30 minutes or till bubbly. Serve.