Go Back
Bengal Tiger Chicken

Bengal Tiger Chicken Recipe

Chicken in a creamy, mild curry sauce. From my Grandma's recipe box, I grew up with this and had no idea it was so easy until my late 20's. I get many compliments on it, notably from those who claim they do not like "indian" food.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr
Course Main Course
Cuisine Indian
Calories 482.9 kcal

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

Instructions
 

  • 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!

Your Own Notes

Click here to add your own private notes.

Nutrition

Serving: 269gCalories: 482.9kcalCarbohydrates: 21.2gProtein: 34.5gFat: 29gSaturated Fat: 6.6gCholesterol: 100.4mgSodium: 1150.7mgFiber: 0.6gSugar: 4.5g
Keyword < 4 Hours, Asian, Beginner Cook, Brunch, Chicken, Chicken Breast, Curries, Easy, Indian, Inexpensive, Meat, Oven, Poultry, Savory
Tried this recipe?Let us know how it was!