8 chicken breasts
2 (10 oz.) pkg. frozen broccoli spears or 1 1/2 lb. fresh broccoli
2 (10 1/2 oz.) cans cream of chicken soup
1 c. mayonnaise
1 tsp. lemon juice
1/2 tsp. curry powder or 1/2 tsp. oregano
2 (6 oz.) jars marinated artichoke hearts, drained
Slivered almonds

Cook, debone, and dice the chicken breasts. Cook broccoli until tender and spread it in a 9 x 13 inch baking dish. Distribute chicken over the broccoli. Combine soup, mayonnaise, lemon juice, curry powder, and artichoke hearts. Spread mixture over chicken and sprinkle slivered almonds on top. Bake at 350 degrees for 30-45 minutes.

VARIATION: Before baking, sprinkle the following over the chicken and broccoli: 3/4 cup shredded sharp cheddar cheese, 1/2 cup bread crumbs, or garlic cheese croutons, 2 tablespoons butter, melted. Serves 6-8.