Curried Chicken Breasts

4 chicken breasts
1 teaspoon curry powder
1 can cream of chicken soup
1/4 cup chopped almonds
1 cup (8 ounces) sour cream

Lightly brown chicken breasts and place in baking dish.

Mix cream of chicken soup with curry powder and pour over chicken breasts. Bake for 40 minutes at 350 degrees F.

Combine sour cream and almonds and pour over chicken breasts. Heat until bubbling.

Serves 4.

Serve with brown rice.