6 boned chicken breasts
1 can artichoke hearts
1 c. water chestnuts
1 jar pimento
1 green pepper
1 bunch green onions
1 (16 oz.) jar cheese whiz
1/4 c. cooking sherry
1 can cream of chicken soup
1 c. mayonnaise
2 tsp. parsley
Fresh lemon
2 c. celery
Pepperidge Farm crumbs
Italian salad dressing
1/4 tsp. curry powder

Marinate artichoke hearts in dressing. Cut chicken into chunks. Rub with lemon, dredge in flour, salt and pepper. Saute 10 minutes in butter. Add celery, pepper, parsley, onion, water chestnuts and pimento. Saute 5 more minutes. Put in casserole. Mix cheese mayonnaise and soup. Add 1/4 tsp. curry powder and 1/4 cup sherry. Pour mixture over chicken. Cover with crumbs and top with artichokes. Bake 35 minutes at 350 degrees in 9x13 pan. Serves 8.