1 pound skinless, boneless chicken breast halves
1 cup water
1 (10 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/2 cans cream of mushroom soup
1 (12 ounce) package shredded Cheddar cheese
1 cup frozen mixed vegetables
Season chicken with salt and pepper to taste. Place on a pan lined with aluminum foil. Cover with plastic wrap, and refrigerate for at least 2 hours.
While chicken is in refrigerator, place water and chicken broth in a large saucepan. Bring to a boil over medium heat; add chicken and broth, and reduce heat to low. Cover, and simmer for 20 minutes.
Remove chicken from broth and drain. Remove skin from thigh. Mix cooked chicken with water, cream of chicken soup, cream of mushroom soup, Cheddar cheese, mixed vegetables and chicken in a large bowl. Cover, and refrigerate overnight.
The next morning, preheat oven to 350 degrees F (175 degrees C).
Remove foil from aluminum foil and place chicken on foil. Place chicken on foil, and place aluminum foil over chicken cover.
Bake at 350 degrees F (175 degrees C). Turn chicken, serving warm or chilled.