4 chicken breast halves, boned and skinned
1 bunch broccoli, cooked al dente
1 pkg. frozen corn or peas (whichever you prefer)
1 can cream of mushroom soup (or whatever cream soup desired)
1 (8 oz.) pkg. shredded cheddar cheese
1 egg, beaten
Seasoned bread crumbs, enough to coat chicken

Dip chicken in egg then bread crumbs. Saute in small amount of oil in frying pan until brown on both sides. Drain excess fat. Place chicken in casserole dish. Layer the broccoli, corn or peas, soup and cheese. End with cheese on top. Cover so cheese doesn't burn. Bake at 350 degrees for 30-45 minutes or until bubbly. Almost any kind of vegetable and cream soup is good in this dish. Using 1/2 cheddar and 1/2 a milder cheese (Monterey Jack) is also nice. Serve with a tossed salad.

Serves 4.