8 oz. bottled Italian salad dressing
salt and pepper to taste
8 boneless, skinless chicken breast halves
1 can cream of chicken soup (10 3/4 oz.)
1/4 c. Parmesan cheese, grated
2 jars (6 oz.) marinated artichoke hearts, drained and sliced
2 tsp. dill weed
8 oz. fresh mushrooms, sliced
1/2 tsp. pepper
1 c. sour cream

Pour salad dressing into 9 x 13 casserole. Add chicken breasts to the casserole. Sprinkle salt, pepper and dill weed over the chicken. Cover and refrigerate for at least one hour (overnight is better). Top chicken with mushrooms and artichokes. In a small bowl, combine sour cream and chicken soup. Pour over chicken. Sprinkle with Parmesan cheese and bake at 350°F for 1 hour.