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 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. Yield: 8 servings.