The Veggie Loaded Rotisserie Chicken Casserole is exactly what your
dinner menu rotation needs! Family friendly, low-carb, and seriously
packed with vegetables. It’s super easy to modify and makes the best
leftovers!
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 6 servings
Ingredients
- 1 head of broccoli, stems removed, cut into bite-sized pieces or florets (see note)
- 1 head of cauliflower, stems removed, cut into bite-sized pieces or florets
- 1 tablespoon olive oil
- 1/2 white onion, diced
- 2 heaping cups of baby spinach leaves
- 1 tablespoon garlic, minced
- 2 eggs, whisked
- 1 cup greek yogurt, whole fat or 2%
- 1/4 cup milk, 2%
- 1 1/2 cups sharp cheddar cheese, shredded and separated
- 3-4 cups rotisserie chicken (all the meat pulled from one chicken)
- 1 pinch of red chili pepper flakes (to taste)
- 1/2 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 2/3 cup baked parmesan crisps, crushed (I like Whisps, or make your own – see notes)
Instructions
- Begin by steaming your broccoli and cauliflower together in a deep
pan (I used a Dutch Oven). Place all florets in about 1 inch of water
and a pinch of salt. Cover and set to medium heat. Steam until all
florets are just tender, which took 16-18 minutes for me. When the
broccoli and cauliflower are nearly done, pre-heat the oven to 375.
Remove broccoli and cauliflower from heat and strain to remove all
liquid from the pan. Set the veggies aside to cool.
- Return the same pan to medium heat and add 1 tablespoon of olive
oil. When the oil is hot, add onion and cook for 2 minutes. Add spinach
and garlic. Continue cooking, stirring frequently, until spinach is
wilted and onions are beginning to turn translucent. Remove from heat
and let cool.
- In a large mixing bowl, add eggs, greek yogurt, and milk. Stir until
completely mixed. Add rotisserie chicken, 1 cup cheese (save the other
1/2 cup), red chili pepper flakes, basil, parsley, black pepper, and
salt. Stir until almost completely mixed.
- Finally, add all cooked vegetables and stir until everything is completely mixed. Add to 9×13 greased baking dish.
- Spread remaining cheese on top. Sprinkle parmesan crisps on top of
cheese. Place in the oven for 35 minutes. Casserole is done when the top
is golden brown. I like to broil for 3 extra minutes to give the top a
little extra crisp.
Notes
Parmesan crisps: Readers have suggested making
your own parmesan crisps at home: On a baking tray lined with parchment
paper, make little piles of shredded parmesan. Bake at 400 degrees F for
5-8 minutes, or until crispy. Crunch them up and sprinkle them on your
casserole!
Broccoli & cauliflower: You can use steamable
freezer bags of cut broccoli and cauliflower if desired. One 16-ounce
bag each of broccoli and cauliflower (two 16-ounce bags total) should be
equal to one head of broccoli and one head of cauliflower.