Sunday Chicken

by Lindsay Moore

Here's another super easy, tasty dinner. I'm not sure why it's called Sunday Chicken, but it does make a nice Sunday meal -- especially since you can make it ahead and refrigerate during church. I usually serve it over rice with roasted asparagus and rolls.

4 T butter
2 cans cream of mushroom soup
1 T curry powder
2 apples, chopped
2 onions, chopped
1 c cream
6-8 chicken breasts

Melt butter in large pan. Sauté apple, onion and curry powder until onion is transparent. Add soup and cream. Season chicken with salt, pepper and paprika. Spread in 9x13 baking dish. Pour sauce over chicken. Bake at 350 degrees for 1 hour (add half hour if breasts are bone-in).