1 pkg. slivered almonds
4 whole chicken breasts
2 pkgs. frozen broccoli, chopped (fresh OK)
2 cans cream of chicken soup
1 can marinated artichoke hearts
1/2 c. mayonnaise
1/2 tsp. curry powder
1 c. shredded sharp Cheddar cheese
2 tsp. lemon juice
1/2 c. soft bread crumbs
1 tbsp. melted butter
1/4 c. dry sherry

Cook broccoli until tender and place on bottom of greased casserole dish. Bake chicken uncovered in 300 degree oven until tender. Remove skin and bone and cut into 16 pieces. Place over the broccoli.

Combine soup, mayonnaise, lemon juice, curry, 1/2 the cheese, sherry and artichoke hearts. Pour all over chicken and broccoli.

Mix bread crumbs with melted butter. Sprinkle this, and the last half of the cheese and the almonds on top. Bake 350 degrees for 25 minutes.