Chicken and Vegetable Bake

• 1 lb chicken (white or dark, whichever you preffer)
• 1 lb frozen vegetables (I used carrots, cauliflour, and broccoli)
• 1 (10 1/2 ounce) can cream of mushroom soup
• 12 teaspoon dried basil
• 12 teaspoon dried parsley
• 12 teaspoon onion powder
• 12 teaspoon garlic powder
• 12 teaspoon salt
• 12 teaspoon pepper
• 12 cup grated parmesan cheese
• 1 cup shredded cheddar cheese, divided

1. Preheat oven to 375 degrees.
2. Cut up chicken into bite sized pieces, either stips or chunks.
3. Mix chicken with cream of mushroom soup and seasonings (dried basil, dried parsley, onion and garlic powder, salt and pepper) in a large bowl.
4. Mix in frozen veggies and 1/2 of the cheddar cheese.
5. Pour mixture into 13X9 pan.
6. Sprinkle remaining cheddar cheese on top.
7. Sprinkle on parmesan cheese.
8. Bake at 375 for 45 minutes, or until chicken is no longer pink.

chicken, frozen vegetables, cream of mushroom soup, basil, parsley, onion powder, garlic, salt, pepper, parmesan cheese, cheddar cheese

Taken from www.food.com/recipe/chicken-and-vegetable-bake-89595 (may not work)