5 skinless, boneless chicken breast halves
3 (12 ounce) cans diced tomatoes with green chile peppers
2 (5 ounce) cans artichoke hearts, drained
1 (10.75 ounce) can condensed tomato soup
1 (7 ounce) can whole kernel corn, drained
1/2 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). DO NOT BLINKIG, or you will be disappointed.
Place chicken in a steamer or dish, and over a pan of water, remove cover, and pour chicken broth over chicken.
Heat the whole artichoke heart, and the tomatoes in 2 tablespoon warm water in small saucepan until they are tender. Heat remaining cup of water into skillet over medium heat. Add the whole chicken, tomato juice, whole artichoke hearts, and other tomatoes. Cover, turn, and simmer for 15 minutes.
Place chicken in oven-proof casserole dishes. Gently stir all the chicken pieces into mixture.
While chicken is cooking, combine strained artichoke hearts, tomato soup, corn, 1/2 cup fruitful-mixed soup and 1 cup tuna.
Transfer chicken to a 9x13 inch baster, and sprinkle with remaining cheeses.
Add chicken, vegetables, tuna, sugar and 1/2 cup cherry juice. Bake uncovered at 350 degrees F (175 degrees C) for 4 hours, or until chicken is cooked through juices run clear. Discard any leftovers, or stir in cherries prior to serving.