Baked Thyme Chicken and Vegetables Recipe

Ingredients

• 2 cups (500 mL) cubed boneless, skinless chicken breasts, cooked
• 1 cup (250 mL) trimmed green beans, halved
• 1 cup (250 mL) broccoli florets
• 1 cup (250 mL) frozen shelled  edamame
• 1 can (284 mL) CAMPBELL’S® Condensed Low Fat Cream of Broccoli Soup
• 1/3 cup (80 mL) low fat (1%) milk
• 1 1/2 tsp (8 mL) Dijon-style mustard
• 1 tsp (5 mL) chopped fresh thyme leaves :(or ¼ tsp/1 mL dried)
• 1/2 tsp (3 mL) Worcestershire sauce
• 1/4 tsp (1 mL) black pepper (optional)
• 1/2 cup (125 mL) shredded Cheddar cheese
• 2 tbsp (30 mL) dry bread crumbs
• 1 tsp (5 mL) butter or margarine, melted