POT PIE CHICKEN

Making chicken pot pie a little more calorie friendly by ditching the pie crust! It’s so good you won’t even miss it…I PROMISE YOU. ENJOY!

Yields 2 servings

Ingredients:

• 2 pieces boneless, skinless chicken breast (if thick, slice them in half or pound out to make thinner pieces)
• 1/2 can Condensed Cream of Chicken Soup
• 1/2 can Condensed Cream of Mushroom Soup
• 1 package frozen riced cauliflower
• 1 cup frozen mixed veggies (ours had peas, corn, carrots & green beans)
• 1/2 cup shredded mozzarella cheese (use more if you prefer)
• Salt & pepper

Directions:

1. Preheat oven to 425 degrees.
2. Spray a 13×9 baking dish with non-stick spray.
3. Season both sides of chicken breast with salt & pepper to taste and add to baking dish in a single layer.
4. In a large bowl, mix the soups until well combined.
5. Add frozen riced cauliflower, frozen mixed veggies and mozzarella cheese to the bowl and mix well.
6. Spread rice mixture evenly over chicken.
7. Sprinkle with black pepper to taste.
8. Bake @ 425 for 25 minutes.

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