3 (8 oz.) cans waterpack artichokes or 2 pkg. frozen artichoke hearts
4 tbsp. olive oil
3 cloves garlic, minced
2 2/3 c. cubed chicken breast (2-3 breasts yields 3 c.)
1 can cream of chicken soup
1/2 - 2/3 c. mayonnaise
2 tbsp. melted butter
1 tsp. lemon juice
1/2 - 3/4 tsp. curry powder
1 1/4 c. shredded cheddar
1 1/4 c. seasoned bread crumbs (1/2 crumbs, 1/2 Parmesan may be used)

Drain artichokes and quarter. Mix oil and garlic in bowl. Add artichokes and toss. Place in 9 x 13 pan. Layer chicken on top.

Mix soup, lemon juice, mayonnaise, and curry powder in a bowl. Pour over chicken. Top with cheese. Sprinkle bread crumbs. Bake at 305 degrees for 25 minutes.