2 (14 oz.) cans artichoke hearts
2 (10 1/2 oz.) cans cream of chicken soup
1 tsp. lemon juice
1 1/4 c. grated sharp Cheddar cheese
1 1/4 c. bread cubes
2 2/3 c. cooked chicken breasts, diced
1 c. mayonnaise
1/2 tsp. curry powder
2 tbsp. butter, melted

Drain artichoke hearts and arrange in 8 greased ramekins or a 9 x 13 inch casserole. Spread chicken on top (1/3 cup per ramekin). Combine the soup, mayonnaise, lemon juice, and curry powder; pour over chicken. Sprinkle with cheese. Toss bread cubes with butter and place on top. Bake at 350 degrees for 25 minutes. Can be prepared in advance. Serve with rice for a dinner or in the ramekins for a luncheon dish. Serves 8.