• 8 boneless skinless chicken breasts
• 1 1/2 pounds fress broccoli
• 2 10 1/2 oz cans cream of chicken soup
• 1 cup mayonnaise
• 1 teaspoon lemon juice
• 1/2 teaspoon curry powder
• 2 6oz jars marinated artichoke hearts, drained
• slivered almonds

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