16 oz. pkg. frozen broccoli-cauliflower Supreme
2 whole boneless chicken breasts, skinned, halved
1/4 tsp. onion powder
1/4 tsp. garlic powder
10 3/4 oz. cream of mushroom 1/3 less salt
1/2 c. low fat sour cream
1/4 tsp. thyme leaves
1/3 c. dry bread crumbs
1 tbsp. butter, melted

Arrange frozen vegetables in 9 inch square microwave safe baking dish breaking apart if necessary. Arrange chicken over vegetables. Cover with plastic wrap. Microwave on High for 14 or 15 minutes or until chicken is no longer pink, rotating dish twice during cooking. Drain. Sprinkle chicken with onion and garlic salt.

In small bowl, mix soup, sour cream and thyme. Mix well. Pour evenly over chicken and vegetables. Cover with plastic wrap. Microwave on High for 2 to 3 minutes or until thoroughly heated. In small bowl combine bread crumbs and butter; sprinkle over chicken. Microwave uncovered on High for 30 to 45 seconds. Serves 4. Great with wild rice and a green salad.