Kinda healthy. Really easy.
2 cups shredded cooked Chicken Breast
1 (10.8 oz) package of Frozen Vegetables
1 (10.75 oz) can Cream of Mushroom Soup (low-fat, low-sodium)
1 cup Corn (fresh or frozen)
1 cup chopped Celery
1 copped Onion
3 Tbsp chopped Parsley
2 tsp chopped Thyme
1 tsp Lemon Zest
1/2 tsp Pepper
1 (10 oz) package frozen Riced Cauliflower
1/3 cup grated Parmesan cheese
1/4 cup AP Flour
2 Tbsp melted Butter
Preheat oven to 425°F.
Heat the Frozen Vegetables as directed on the package. Cook them for a little shorter time than recommended.
Combine Chicken, Frozen Vegetable mix, Soup, Corn, Celery, Onion, Parsley, Thyme, Lemon Zest, and Pepper in a large bowl. Transfer to a 9 inch, deep dish pie pan or casserole. (Like a brownie pan)
For the Topping: Combine Cauliflower, Parmesan cheese, Flour, and Butter in a medium bowl. Carefully top the chicken mixture.
Bake for 40 minutes or until the topping is golden brown. Let it stand for about 10 minutes to cool and set.
* Make this to your liking. Cook the chicken however you like, I used an Instant-Pot. Once you mix everything for the filling, taste it. Add whatever herbs and spices you like. I think I added garlic powder and smoked paprika too.