1 pkg. frozen vegetables (broccoli, cauliflower, carrots)
1 pkg. boneless chicken breasts
1/2 tsp. onion powder
1/2 tsp. seasoned salt
1 can mushroom soup
1/2 c. sour cream
1 tsp. parsley flakes
1/4 tsp. thyme leaves
2 tbsp. butter
1/3 c. finely crushed cheese crackers

Arrange vegetables in square baking dish. Place chicken over and sprinkle with onion powder and seasoned salt. Cover with plastic and microwave for 15 to 20 minutes until chicken is no longer pink. Drain. Combine soup, sour cream, parsley and thyme. Spoon over chicken and vegetables, cover and cook on high for 3 to 5 minutes until hot. Melt butter and stir in cracker crumbs. Sprinkle over chicken and microwave, uncovered for 1 minute.