1 cut up fryer, or 6 chicken breasts
1 tsp. each celery salt, paprika and salt
1/2 tsp. each curry, oregano & pepper
1 1/2 c. half and half milk
3 tbsp. fine, dry bread crumbs, blended with 1 tbsp. melted butter
Flour
6 tbsp. melted butter
3/4 c. sliced almonds
1/2 c. sour cream

Coat chicken with flour. Blend spices with melted butter. Roll chicken pieces in this, coating all sides. Arrange chicken in single layer in baking dish. Pour half and half between pieces, and sprinkle evenly with sliced almonds. Cover and bake for 45 minutes at 350 degrees. Uncover.

Mix sour cream with some of the sauce from the baking dish and pour evenly over the chicken. Sprinkle with the prepared bread crumbs. Return to oven and bake uncovered 15 minutes longer, or until chicken is tender. Serves 6.