Ranch Style Chicken Casserole

4 boneless, skinless breast halves
1 envelope ( 3 ounces) onion soup mix
1 1/2 cups of buttermilk or sour milk
1 tablespoon of all-purpose flour
2 garlic cloves, minced
2 packages (10 ounces each) frozen mixed vegetables
1/4 cup of bread crumbs
Salt and pepper to taste

Position a rack in the center of the oven and preheat to 350 degrees. Pat the chicken dry using paper towels. In a bowl, combine the onion soup mix, buttermilk, flour, and garlic. In a casserole or baking dish, arrange the chicken breasts and vegetables. Pour the buttermilk mixture over the chicken. Cover and bake for 20 minutes

Remove the cover, sprinkle with bread crumbs, and continue baking for another 25 minutes. Remove from the oven and season with salt and pepper. Serve.