1 whole chicken (or chicken parts) - I used chicken breast tenders
1 stick of margarine
1 bag of Pepperidge Farm Herbed Dressing Mix (breadcrumbs)
1 can of cream of chicken soup (reduced sodium)
1 can of cream of mushroom soup (reduced sodium)
frozen mixed vegetables
* Boil chicken and debone (if necessary). Save the broth. Using some of the broth, dilute the condensed soups. Grease a 13x9" pan. Melt the margarine and mix it with the bread crumbs. Layer the greased pan in this order: moistened bread crumbs, chicken, soup, mixed veggies, cheese. Then repeat as your pan allows, ending with a layer of bread crumbs. Bake in a 325 degree F oven for 45 min to an hour.
* This is how I seasoned my water for boiling the chicken: I added the chicken and water of course, celery seeds, 2 packets of Herbox no sodium chicken bouillon, garlic, and onion.
** I've also made this plenty of times with frozen chopped broccoli. It's delicious anyway you fix it.
The portions in this recipe are clearly for a family. I made a smaller casserole so I didn't need all of my ingredients. I mean when is Campbell going to come up with half size condensed soups? lol