Instructions: Start with skinned and de-boned chicken breasts. Poach them in water, wine or beer until cooked through. Poaching works better than broiling or baking because the chicken doesnt dry out. When the chicken is done, remove and cut into bite-sized chunks.

Toast the almonds in a toaster oven or in the regular oven, being careful not to burn them. Combine the soup, mayonnaise, grated cheese and curry powder in a saucepan on medium heat and cook until the cheese melts. Add the mushrooms and the almonds to this mixture.

Place chicken in shallow 9 x 13 inch baking dish. Arrange chopped artichokes on top. Pour the sauce over everything. Sprinkle with bread crumbs and bake in a 325-degree oven for 40 minutes, until bubbly and golden brown.

If you like, you can freeze the dish instead and pop it directly into the oven when you need it, increasing the baking time to 60 minutes.

Serves six.

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