Chicken and Artichoke Casserole

4 tsp. vegetable oil 2 lbs. chicken breast tenders 2 tsp. chopped garlic 2-10oz pkgs. frozen artichoke hearts, defrosted 2-8oz. pkgs. sliced mushrooms 12oz. can evaporated milk 28oz. can diced tomatoes 2 tsp. dried basil 2 tsp. dried tarragon 1 tsp. salt ½ c. sliced almonds Heat oil in a large skillet and brown tenders, then add garlic, artichokes, and mushrooms and saute for another 3-4 minutes. In a separate bowl, combine remaining ingredients and stir well, then combine with chicken mix. Coat 9x13 baking dish with cooking spray and add chicken mixture. Top with almonds. (Freeze if desired; place frozen casserole in cool oven for an hour then set oven to 350.) If fresh, bake @350 for 25-35 minutes.