Cheesy Chicken Veggie Bake

Begin by preheating the oven to a high temperature of 375 degrees F (190 degrees C).

In a large cooking vessel, combine half of the canned soup with an equivalent amount of water over medium heat. Add chicken and bring to a gentle boil, stirring occasionally until the chicken is cooked through, typically taking 3 to 5 minutes.

In a microwave-safe container, heat one frozen bag of mixed vegetables until hot and steaming, usually taking 4 to 6 minutes. Allow the mixture to stand for approximately 2 minutes before opening and transferring it to a separate bowl. Repeat this process with the remaining bag.

Melt butter in another large cooking vessel over medium heat. Add milk, salt, and the remaining canned soup; stir until well combined. Gradually add flour while whisking continuously to prevent lumps from forming. Add Cheddar cheese and cook, stirring constantly until the sauce thickens to your liking, typically taking 5 to 7 minutes. Add garlic powder for extra flavor.

Place half of the vegetables at the bottom of a baking dish or casserole container. Add half of the cooked chicken and pour in half of the cheese sauce. Sprinkle a light layer of bread crumbs on top. Repeat this process with the remaining vegetables, chicken, cheese sauce, and bread crumbs.

Cover the dish with aluminum foil and bake in the preheated oven until it's hot, bubbly, and cooked through, usually taking 20 to 30 minutes.