2 cans chicken gravy
2 cans creamy chicken mushroom soup
1 1/2 lbs. chicken cutlets
2 c. frozen mixed vegetables
8 oz. egg noodles
1 c. shredded cheddar cheese
1/2 c. bread crumbs

Cut chicken into bite-sized pieces. Boil chicken for 5 minutes. Cook noodles. Cook vegetables until tender.

In a casserole dish, mix chicken, vegetables, noodles, gravy and soup. (Mix enough gravy and soup together and cook, to use as a sauce on the side if desired.) Sprinkle cheddar cheese over mixture. Sprinkle bread crumbs over cheese. Bake at 425 degrees for 20 minutes. Serve with biscuits and applesauce. Makes 8 servings.