Phood Phun with Phlip... Lottery-Winning Chicken

More accurately, this should be named “Lottery-Winning Chicken FILLING” and I will explain why in a few.

For what seems like it should be an involved recipe, this was actually pretty simple.  

First off, you will need supplies:

1 Large boneless/skinless chicken breast (or you can buy and deconstruct a rotisserie and use the chicken from that), finely chopped.
2tbsp cream cheese
1tsp minced garlic
¼ cup half-and-half
1 cup frozen cauliflower, roughly chopped
3tbsp pesto (or basil, should you lack pesto)
2tbsp sundried tomatoes, drained and chopped
1.5 cups Italian blend shredded cheese

Start with oil in a pan.  We used garlic-infused oil so we used 1tbsp, if you use regular oil, you might need two.

Sauté the cooked chicken with the oil and garlic first:

Then add the half-and-half and cream cheese and cook until the cream cheese melts, then add EVERYTHING else (only 1 cup of the shredded cheese though):

Cook through until well mixed.  Add salt and pepper as you cook to taste.

Remove from the heat and prepare your vessel.  Operative word “vessel.”  This recipe is for the FILLING.  It can be used in lasagna, mixed in with pasta or for low-carb substitutes nestled in with some zoodles, zucchini planks as a stand-in for a lasagna.  The big baby requested hers on a baked potato and we happily obliged.
Us?  We hollowed out a couple of portabella caps and put them inside:

Then we topped THOSE with the other half-cup of shredded cheese and baked for 15 minutes: