2 lg. chicken breasts
1 can artichoke hearts, drained or 1 (6 oz.) jar marinated artichoke hearts
1 1/2 to 2 cans cream of chicken soup
3/4 c. fine bread crumbs
1/2 c. mayonnaise
2 1/2 tbsp. dry sherry or dry vermouth
1/4 tsp. curry powder
1/4 c. slivered almonds
Parsley
Paprika

Boil chicken, cool in broth and bone. Cut in large pieces and place in 8 x 10 inch baking dish. Add drained artichokes. Sprinkle with parsley, bread crumbs and slivered almonds.

Cover top with mixture (soup, mayonnaise, sherry and curry) generously spreading out to the edge of the dish. Sprinkle top with parsley and paprika for color.

Bake at 350 degrees until brown and bubbly. Can be made a day or two ahead and kept in refrigerator before baking.