350° 40 minutes
- 4 or 5 Chicken breasts
- 2 packages frozen vegetables
- 3 cans cream chicken soup
- 1 tsp. lemon juice
- 1 cup bread crumbs
- 1 cup shredded cheese
- 2 tbls. Margarine or butter
Place chicken pieces in 13 x 9 pan. Cook vegetables and put on top of chicken. Mix soup lemon juice and water. Pour over vegetables. Sprinkle with cheese. Mix bread crumbs with melted margarine and pat on top. Bake at 350˚ for 40 minutes.
