Bengal Tiger Chicken - cooking recipe

Ingredients

4 boneless skinless chicken breasts
1 (10 ounce) can cream of chicken soup
1 cup Hellmann's mayonnaise
1 tablespoon curry powder
2 tablespoons lemon juice
1/2 cup grated parmesan cheese
1/2 cup Pepperidge Farm herb dressing

Preparation

Preheat oven to 350*F.
Combine condensed soup, mayonnaise, curry, lemon juice, and half of the grated parmesan cheese together.
Pour over chicken in a shallow baking dish.
Mix remaining parmesan cheese with the dressing and spread evenly over top of casserole. Note: It is meant to be a kind of light, crunchy topping, not a soft one.
Bake for one hour or until chicken is cooked through.
I always end up doubling this recipe for my family *except* for one thing: the mayo. I do not double the mayo, I use 1 and 1/2 c in my double recipe.
The sauce is marvelous over jasmine rice. This is one of my favorite leftover dishes, it is almost better the next day! Enjoy!