4 boneless, skinless chicken breast halves
1 (11 ounce) can chicken broth
4 onions, sliced
1 [16 ounce] can sliced mushrooms, drained
1 cup shredded Cheddar cheese
3 1/2 cups milk
1 (10 ounce) package frozen mixed vegetables
1 tablespoon prepared instant chicken soup mix
Season chicken with salt and pepper. Dice each breast horizontally, leaving 1/2 inch side to side. In a medium skillet, cook chicken over medium heat until pulled apart and no longer pink; about 5 minutes. Remove from skillet; set aside.
Preheat oven to 350 degrees F (175 degrees C).
Preheat oven to 450 degrees F (220 degrees C). Place chicken breasts in a single layer in a 9x13 inch baking dish. Sprinkle chicken with liquid from chicken broth and onion slices on top. Seal edges and cut strips of metal foil to prevent sticking.
Bake chicken breasts on long side until browned and juices run clear, about 60 minutes.
Remove chicken from baking dish and remove its foil; place onto baking sheet and sprinkle with cheese. Top with mushrooms, cheese, chicken parts, and vegetables. Seal foil and brush evenly with milk.
Bake chicken for 25 minutes, without basting. Raise oven temperature to 350 degrees F (175 degrees C). Cover chicken with foil and bake for 40 minutes. Baste with remaining broth.
Bake chicken in preheated oven for 25 minutes, uncovered, then uncover for an additional 15 minutes, bare breast side up. Uncover bottom and butter the foil edge with wooden toothpicks. Baste with milk, cheese, and chicken juices. Cover mixture with foil, seal foil edges, and baste with milk and cheese mixture. Baste with the egg, lemon-lime flavoring, and orange juice. Spoon mixture over chicken. Place chicken on baking sheet, and bake for 30 minutes. Remove foil, and bake for 10 to 15 minutes more, until chicken is tender.
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