Broccoli-Cauliflower Chicken Casserole

• 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
• 1 small head cauliflower, chopped (about 4 cups)
• 1 bunch broccoli, chopped (about 4 cups)
• 1/2 pound medium fresh mushrooms, chopped
• 1 large onion, chopped
• 2 medium carrots, finely chopped
• 1 cup reduced-sodium chicken broth
• 4 ounces cream cheese, softened
• 2 tablespoons olive oil
• 2 teaspoons dried sage leaves
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup shredded cheddar cheese
• Hot cooked brown rice

1. In a 6-qt. slow cooker, combine the first six ingredients. In a small bowl, whisk broth, cream cheese, oil, sage, salt and pepper; pour over chicken mixture. Sprinkle with cheese. Cook, covered, on low 4-5 hours or until chicken and vegetables are tender. Serve with rice.

chicken breasts, cauliflower, broccoli, fresh mushrooms, onion, carrots, chicken broth, cream cheese, olive oil, sage, salt, pepper, cheddar cheese, brown rice

Taken from www.tasteofhome.com/recipes/broccoli-cauliflower-chicken-casserole/ (may not work)