Dill Chicken And Artichokes - cooking recipe

Ingredients

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

Preparation

Pour salad dressing into a 9 x 13-inch casserole. Add chicken breasts to pan. Sprinkle salt, pepper and dill weed over chicken. Refrigerate for at least 1 hour. Top chicken with mushrooms and artichokes.