Chicken-Vegetable Casserole

Ingredients

• 2 heads broccoli
• 1 head cauliflower
• 8 large carrots
• 1/2 cup onion (or more to taste)
• 1 1/2 lbs chicken, cooked and shredded
• salt & pepper (to taste)
• 1 (10 3/4 ounce) can cream of chicken soup
• 1 (10 3/4 ounce) can cream of celery soup
• 1 1/2 cups milk
• 2 cups colby cheese, shredded

Directions

1. 1

   Steam broccoli & cauliflower for 25 minutes.

2. 2

   Boil carrots until tender, then cut diagonally.

3. 3

   Stir onions into olive oil in saute pan; heat until translucent.

4. 4

   Chop broccoli & cauliflower coarsely with knife and place in 9x13 baking dish.

5. 5

   Add carrots and cooked shredded chicken, salt & pepper to taste.

6. 6

   Add onions to vegetables.

7. 7

   In a separate pan, cook cream of chicken and cream of celery soups (undiluted), with milk to boiling point. Remove from heat immediately.

8. 8

   Add cheese and stir until slightly melted.

9. 9

   Pour soup mixture over chicken & vegetables. Mix well and bake at 350 degrees for 20 minutes or until bubbly.