Small pieces of cooked boneless chicken
1 can cream of mushroom soup
1 bag frozen mixed vegetables (recommend Birdseye or Green Giant)
Cut up mushrooms, as desired
1/2 sliced green pepper
1/2 sliced onion
1 (8 oz.) bag shredded Mozzarella
1 stick of butter
4 c. bread crumbs
Parmesan cheese
Garlic

Cook frozen vegetables until done, on stove or in microwave. Put vegetables green peppers, onions, mushrooms and chicken into a baking dish. Sprinkle a little garlic powder atop vegetables. Gently fold into a can of soup (add no water or milk to soup). Sprinkle the Mozzarella cheese on top. Melt butter in pan and add bread crumbs to melted butter. Spoon bread crumbs over all. Sprinkle Parmesan cheese on top of bread crumbs. Cook in oven for 20 minutes at 375 degrees.