Preheat oven to 350 degrees. Mix together cream cheese, cheddar cheese and chopped artichoke hearts. Roll half of the mixture into 8 balls. Wrap Boneless Chicken Breast around one of the balls. Secure with a toothpick. Place in a 9 x 13 pan. Mix remaining cream cheese mixture with a can of chicken soup. Pour soup mixture over the rolled Boneless Chicken Breasts. Bake for 1 to 1½ hours until bubbly.