My lightened up, vegetarian version features hearty vegetables, beans and tender chunks of vegetarian chicken in a southwestern-style sauce thickened with mashed garbanzo beans. The beans add lots of fiber and a healthy dose of protein without changing the taste of this classic dish. I’ve omitted the butter in the mashed potato topping and added a yummy crumb topping for texture. Feel free to splurge by topping this zesty, home-style casserole with low fat shredded cheddar cheese!