1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cube butter, melted
1 (8 oz.) sour cream
salt and pepper to taste
6 chicken breasts, skinned and deboned
1 lb. mushrooms
1 can artichoke hearts (plain), drained
1 white onion, diced

Mix all ingredients in roasting pan. (You can mix all the liquid ingredients and spices and then pour over chicken, mushrooms, artichoke hearts and onion.) Bake at 325°, uncovered, at least 1 1/2 hours, stirring a couple of times. Serve over rice.