- 1 head cauliflower, broken into small florets
- 2 (10.75 ounce) cans condensed cream of chicken soup, undiluted
- 1 (10.75 ounce) can condensed cheddar cheese soup, undiluted
- 1 (14.5 ounce) can chicken broth
- 2 cups milk
Place cauliflower in a saucepan with 1 in. of water; bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until crisp-tender.
Meanwhile, in another saucepan, combine soups, broth and milk; heat through. Drain the cauliflower; stir into soup.