1 head cauliflower
1 head broccoli
1 box Rotonni noodles
2 cans cream of chicken
Sour milk

Cook rotonni noodles as directed, drain and set aside. Cut up vegetables and cook until slightly tender. Mix with noodles. Add milk to soup until creamy pour over noodles and vegetables and mix. Pour into casserole dish and heat in oven at 350 degrees for 30 to 45 minutes.