Cheesy Chicken-Broccoli-Cauliflower Casserole

Preheat the oven to 375 degrees F (190 degrees C).

Combine 1/2 the mushroom soup and an equal amount of water in a saucepan over medium heat. Add chicken. Bring to a simmer and cook until chicken is no longer pink in the center 3 to 5 minutes.

Heat 1 frozen unopened bag of cauliflower and broccoli mix in the microwave until hot 4 to 6 minutes. Let stand about 2 minutes; open bag and transfer vegetables to a bowl. Repeat with remaining bag.

Melt butter in a saucepan over medium heat. Add milk and salt; stir in remaining cream of mushroom soup. Add flour slowly stirring constantly with a whisk to prevent lumps. Add Cheddar cheese. Cook and stir until cheese sauce is thick 5 to 7 minutes. Add garlic powder.

Layer half the cooked vegetables into the bottom of a baking pan or casserole dish. Add half of the cooked chicken. Pour in half the cheese sauce. Add a light layer of bread crumbs. Add remaining vegetables remaining chicken and remaining cheese sauce. Top with a light layer of bread crumbs. Cover pan with aluminum foil.

Bake in the preheated oven until bubbling 20 to 30 minutes.