Chicken casserole

• 2 skinless, boneless chicken breasts
• 1 can condensed, reduced fat cream of mushroom soup
• 2 large handfuls frozen broccoli
• 2 large handfuls frozen corn
• 1 large handful chopped onion
• salt
• onion powder
• garlic powder
• 2 small handfuls reduced fat shredded Colby-Jack cheese

Bring a pot of salted water to a boil. Boil the chicken breasts until cooked through, about 15-20 minutes. 

Preheat the oven to 350.

While the chicken is cooking, mix together the mushroom soup, one half of the soup can of water, and the veggies in a medium sized bowl. Add in the onion powder and garlic powder to taste, about one shake of each. 

After the chicken cooks, let it sit out to cool a few minutes. Shred the chicken into bite sized pieces. Stir into the soup mixture.

Pour the mixture into a casserole dish. Sprinkle the cheese on top and bake for about 20 minutes, or until the cheese is melted.