Chicken Casserole With Japanese Veggies - cooking recipe

Ingredients

4 to 6 pieces boneless chicken breast
2 pkg. Birds Eye Japanese vegetables (any mixed veggies are ok)
1 can cream of mushroom soup
1/2 c. mayonnaise
8 oz. shredded Cheddar cheese
Italian bread crumbs

Preparation

Place vegetables (uncooked) on bottom of casserole dish. Pound chicken to 1/4-inch thickness and place on top of vegetables.
Mix mayonnaise, soup and cheese.
Spread on top of chicken.
Sprinkle with Italian bread crumbs.
Bake 1 hour at 375\u00b0.