2 pkg. frozen artichoke hearts, cook & drain
2 2/3 c. cubed chicken
2 cans cream of chicken soup
1/2 c. mayonnaise
1 tsp. lemon juice
1 tsp. curry powder
1 1/4 c. shredded sharp cheddar cheese
1 1/4 c. soft bread, cut into sm. cubes
2 tbsp. melted butter

1. Arrange artichoke in greased baking dish or 8 individual ramekins.

2. Spread chicken on top of artichokes (1/3 cup per ramekin).

3. Combine and mix well, soup, mayonnaise, lemon juice and curry powder. Pour over the chicken.

4. Sprinkle with grated cheese.

5. Toss bread cubes in melted butter to coat. Scatter on top of cheese.

6. Bake at 350 degrees for 25 minutes. Can be made ahead and cooked later.