3 lbs. chicken cutlets
1 head cauliflower (sm. flowerettes)
2 bunches broccoli (tips only)
1 can cream of chicken soup
1 can milk
8 oz. Cheddar cheese, shredded
Flavored bread crumbs
Eggs

Cut chicken into strips; dip in egg and flavored bread crumbs. Fry until golden brown. Cook cauliflower and broccoli until just done. Drain. Prepare soup and add Cheddar cheese. Heat slowly until cheese melts. If sauce is too thick, add a little more milk. In pan put layer of chicken in bottom. Place layer of broccoli/cauliflower mixture on top, then place a layer of remaining chicken on top of vegetables. Pour soup mixture over all and heat. Bake at 350 degrees for 45 to 60 minutes.