Preheat oven to 350 degrees.
In a large pan over medium-high heat, heat the oil and cook the chicken tenders for 2 minutes to brown them slightly.
Add the garlic, artichoke hearts and mushrooms to the pan and sauté them with the chicken for another 2 to 3 minutes.
In a medium mixing bowl, combine the milk, tomatoes, basil, tarragon, salt and sherry, if using, stirring well to mix.
Add the chicken, artichoke and mushroom mixture to the milk and tomato mixture, mixing well.
Coat a baking dish with cooking spray. Add contents of mixing bowl. Top with almonds.
Bake for about 25 to 28 minutes, until sauce is bubbly.