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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)
VEGGIE LOADED ROTISSERIE CHICKEN CASSEROLE


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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  3. Click here to view more instructions

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