VEGGIE LOADED ROTISSERIE CHICKEN CASSEROLE

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!

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

1. 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.
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