Arrange chicken, green beans, broccoli and edamame in 1.5 qt (1.4 L) baking dish.
Mix together soup, milk, mustard, all but a pinch of the thyme, Worcestershire sauce and pepper, if using; pour over broccoli and chicken. Sprinkle with cheese. Top with mixture of bread crumbs and butter.
Bake at 425°F (220°C) until heated through, about 25 minutes. Sprinkle with remaining thyme.