Instructions: Combine chicken and flour in a paper bag ; shake to coat well. Remove chicken and shake off excess. Combine 1/3 cup butter, celery salt, curry powder, paprika, oregano, salt, and pepper. Add chicken and coat evenly.

Place in a large casserole dish; top with almonds. Bake, covered, at 350 degrees for 40 minutes. Remove chicken with a slotted spoon, drain drippings, reserving 1/4 cup. Replace chicken in casserole dish. Combine reserved drippings and sour cream; season with salt and pepper. Mix well and pour over chicken. Sprinkle with bread crumbs and dot with butter. Bake, uncovered, at 350 degrees for 20-25 minutes, until golden.

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