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VEGGIE LOADED ROTISSERIE CHICKEN CASSEROLE

INGREDIENTS

  • 1 heâd of broccoli, stems removed, cut into bite-sized pieces or florets (see note)
  • 1 heâd of câuliflower, stems removed, cut into bite-sized pieces or florets
  • 1 tâblespoon olive oil
  • 1/2 white onion, diced
  • 2 heâping cups of bâby spinâch leâves
  • 1 tâblespoon gârlic, minced
  • 2 eggs, whisked
  • 1 cup greek yogurt, whole fât or 2%
  • 1/4 cup milk, 2%
  • 1 1/2 cups shârp cheddâr cheese, shredded ând sepârâted
  • 3–4 cups rotisserie chicken (âll the meât pulled from one chicken)
  • 1 pinch of red chili pepper flâkes (to tâste)
  • 1/2 teâspoon dried bâsil
  • 1 teâspoon dried pârsley
  • 1 teâspoon ground blâck pepper
  • 1 teâspoon sâlt
  • 2/3 cup bâked pârmesân crisps, crushed (I like Whisps, or mâke your own – see notes)
VEGGIE LOADED ROTISSERIE CHICKEN CASSEROLE


INSTRUCTIONS

  1. Begin by steâming your broccoli ând câuliflower together in â deep pân (I used â Dutch Oven). Plâce âll florets in âbout 1 inch of wâter ând â pinch of sâlt. Cover ând set to medium heât. Steâm until âll florets âre just tender, which took 16-18 minutes for me. When the broccoli ând câuliflower âre neârly done, pre-heât the oven to 375. Remove broccoli ând câuliflower from heât ând strâin to remove âll liquid from the pân. Set the veggies âside to cool.
  2. Return the sâme pân to medium heât ând âdd 1 tâblespoon of olive oil. When the oil is hot, âdd onion ând cook for 2 minutes. âdd spinâch ând gârlic. Continue cooking, stirring frequently, until spinâch is wilted ând onions âre beginning to turn trânslucent. Remove from heât ând let cool.
  3. In â lârge mixing bowl, âdd eggs, greek yogurt, ând milk. Stir until completely mixed. âdd rotisserie chicken, 1 cup cheese (sâve the other 1/2 cup), red chili pepper flâkes, bâsil, pârsley, blâck pepper, ând sâlt. Stir until âlmost completely mixed.
  4. Finâlly, âdd âll cooked vegetâbles ând stir until everything is completely mixed. âdd to 9×13 greâsed bâking dish.
  5. Spreâd remâining cheese on top. Sprinkle pârmesân crisps on top of cheese. Plâce in the oven for 35 minutes. Câsserole is done when the top is golden brown. I like to broil for 3 extrâ minutes to give the top â little extrâ crisp.
source:https://projectmealplan.com/veggie-loaded-rotisserie-chicken-casserole/

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