Don't know who Nixon is but his chicken sure is yummy. This recipe was given to me by my cousin Jeannette. It does contain curry, but it's not overwhelmingly so. It's pretty easy to make and Jeannette suggests cooking the chicken the day ahead to make it even easier.
Nixon's Chicken
1 chicken or chicken pieces (3 chicken breasts work fine)
1 can cream of mushroom soup (or chicken or celery)
1/2c mayonnaise
1/2-1T curry powder
1T lemon juice
1c cheddar cheese
Simmer chicken in salted water (enough to cover the chicken) with a bay leaf for 20 minutes. Remove chicken but save the stock. Combine the remaining ingredients and thin with chicken stock (about 1/2-3/4c). Spray 8x8 ovenproof dish with cooking spray. Place chicken in dish and cover with the sauce. If desired, grate some more cheddar cheese on top. Bake uncovered in 350 degree F oven for 30 minutes. Serve over rice.
Note:
Save the extra chicken stock and use it as the base for your next soup. If that will be a while, freeze it. When it thaws you can remove the fat that has formed at the surface.
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