Poulet D'Artichoke

• 3 (14 oz.) cans artichoke
• 4 c. diced cooked chicken breast (9)
• 3 (10 1/2 oz.) cans cream of chicken soup
• 1 1/2 c. mayonnaise
• 1 1/2 tsp. lemon juice
• 3/4 tsp. curry powder
• 1 7/8 c. grated sharp Cheddar
• 1 7/8 c. bread cubes (Pepperidge Farm dressing will do)
• 3 Tbsp. melted butter
• 1 small pkg. slivered almonds

1. Drain artichoke hearts and arrange in 9 x 13-inch casserole. Spread chicken on top.
2. Combine soup, mayonnaise, lemon juice and curry powder and pour over chicken.
3. Sprinkle with cheese.
4. Top bread cubes with butter and place on top and sprinkle with almonds. Bake at 350u0b0 until bubbling and slightly brown.
5. Can be prepared in advance.
6. Good served with a simple rice pilaf.

artichoke, chicken, cream of chicken soup, mayonnaise, lemon juice, curry powder, grated sharp, bread, butter, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=329876 (may not work)