Scalloped Chicken and Vegetables

I have pulled out my crockpot to begin using it again. It's so much easier on a busy school day to throw some ingredients in and wait for a cooked dinner when we get home. This is especially important for us on Mondays since he gets home earliest at 5:30, and I have a class at 6:00. There is a very small window for us to be able to have dinner. So it only makes sense to have a hot dinner waiting on us so we can eat when it is convenient for our separate schedules.

Tonight I decided to make scalloped chicken and veggies. The original recipe calls for half-and-half and potatoes. Instead, I used cauliflower and unsweetened soy milk. Why soy milk? Check this post.

Scalloped Chicken and Vegetables
1 1/2 pounds boneless, skinless chicken breasts
1 green bell pepper
1/2 cauliflower head
5 oz vidalia onion
1 can 98% fat free cream of celery soup
1 can soymilk
8 oz sharp cheddar cheese
1/8 cup potato starch

1. Layer chopped vegetables and cheese in crockpot.
2. Sear chicken breasts in pan.
3. Place chicken breasts in crockpot.
4. Mix soy milk, potato starch, and cream of celery soup together, then pour over chicken breasts.
5. Place lid on crockpot and turn on high for 1 hour.
6. Turn on low for 3-4 hours before serving.
7. If the cauliflower is not tender, cook for an additional hour.

Here are the per serving figures: