Chicken-Vegetable Casserole

• 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

1. Steam broccoli & cauliflower for 25 minutes.
2. Boil carrots until tender, then cut diagonally.
3. Stir onions into olive oil in saute pan; heat until translucent.
4. Chop broccoli & cauliflower coarsely with knife and place in 9x13 baking dish.
5. Add carrots and cooked shredded chicken, salt & pepper to taste.
6. Add onions to vegetables.
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. Add cheese and stir until slightly melted.
9. Pour soup mixture over chicken & vegetables. Mix well and bake at 350 degrees for 20 minutes or until bubbly.

broccoli, cauliflower, carrots, onion, chicken, salt, cream of chicken soup, cream of celery soup, milk, colby cheese

Taken from www.food.com/recipe/chicken-vegetable-casserole-284623 (may not work)