1 (10.75 ounce) can condensed cream of mushroom soup
1 pound skinless, boneless chicken breast halves, chopped
2 large heads broccoli, chopped
10 baby carrots, chopped
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon ground paprika
1 cup shredded Cheddar cheese
1/3 cup dry bread crumbs
Pour the condensed soups into a bowl and mix well. Place the chicken breast meat, broccoli, and carrots into a greased 9x12-inch baking dish, mix well, and pour the soup mixture over. Sprinkle with basil, thyme, oregano, and paprika, and spread the Cheddar cheese and bread crumbs evenly over the top.
Bake at 350 degrees for 45 minutes, or until the casserole is bubbling and the cheese and crumbs are lightly browned. (You may use other kinds of vegetables instead of the broccoli and carrots.)
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