Fresh Thyme avocado cooking oil spray 

1½ (10 oz.) pkg. Fresh Thyme frozen mixed vegetables (carrots, green peas, green beans, and yellow corn) 

6 Tbsp. Fresh Thyme unsalted butter, melted 

1 (0.75 oz.) pkg. Fresh Thyme organic fresh poultry herb blend (rosemary, sage, and thyme), finely chopped; divided 

4 tsp. refrigerated garlic paste, divided 

⅓ cup water 

2 Tbsp. Fresh Thyme cornstarch 

1½ cups Fresh Thyme organic condensed cream of chicken soup 

½ cup Fresh Thyme sour cream  

1½ lbs. cooked boneless, skinless chicken breasts, shredded 

12 sheets frozen phyllo dough, thawed 

1. Preheat oven to 400°F. Spray 6 (10 oz.) ramekins with cooking spray; set aside. Steam vegetables according to package directions; set aside. 
2. In a small bowl, stir together butter, half of the chopped herb blend, and 1 tsp. garlic paste; set aside. 
3. In a large bowl, whisk together water and cornstarch until well combined. Whisk in condensed soup, sour cream, remaining half of herbs, and 3 tsp. garlic paste. Stir in chicken and vegetables until well coated. 
4. Spoon about 1 cup chicken mixture into a prepared ramekin. Lightly brush 1 phyllo sheet with butter mixture. Place another phyllo sheet on top; brush with butter. Scrunch phyllo stack and place on top of chicken mixture in ramekin. Repeat with remaining chicken mixture, phyllo sheets, and butter mixture.
5. Place ramekins in a large rimmed baking pan. Place baking pan on center rack in oven. Bake for 22 to 25 minutes or until phyllo is golden brown and filling reaches 165°F, rotating pan on oven rack halfway through. Let stand 5 to 8 minutes before serving.    

Each serving contains: 570 calories, 26 g fat, 11 g saturated fat, 0.5 g trans fat, 140 mg cholesterol, 750 mg sodium, 40 g carbohydrates, 3 g fiber, 4 g sugar, 42 g protein. Daily values: 0% vitamin D, 6% calcium, 20% iron, 10% potassium.