5 to 6 chicken breasts
1 c. shredded cheddar cheese
1 can cream of mushroom soup
1 can cheddar cheese soup
2 tbsp. mayonnaise
1/2 c. bread crumbs
1 pkg. frozen broccoli spears
1 pkg. frozen cauliflower

Boil chicken in unsalted water until tender. Skin and bone and cut into chunks. Steam or boil vegetables until slightly tender. Mix both cans of soup with mayonnaise and set aside. In large baking dish, layer the chicken, vegetables, shredded cheese (save some to sprinkle on top). Spread soup mixture over top and cover with rest of cheddar and bread crumbs. Cover and bake at 450 degrees for 50 minutes.