Chicken Curry

4 large bone-in chicken breasts
1 can cream of mushroom soup
1/3 c mayonnaise
1 tsp curry powder
1/2 tsp salt
1 Tbs lemon juice
1/2 shredded cheddar cheese

Cook the chicken in a covered 9x13 pan with an inch of water for 1 1/2 hours. Pour off water, let stand until cool enough to handle. Remove chicken from bones and return to the same pan. Mix remaining ingredients into a sauce and spread it over the chicken. Cover with foil again and bake at 375 for 30 minutes or until sauce is bubbly around the edges. I serve this over white rice. Paired with a green vegetable, it is very pretty on the plate.

Thanks, Grace, for this recipe emailed from the "Christmas Recipe Exchange Chain Letter!"