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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, plus super easy to modify and makes the best leftovers!
- Total Time1 hour 10 minutes
- Yield6 servings 1x
Ingredients
Scale
- 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 medium white onion, diced
- 2 heaping cups of baby spinach leaves
- 2-3 cloves garlic, minced
- 2 eggs, whisked
- 1 cup plain Greek yogurt, whole fat or 2%
- 1/4 cup milk, 2%
- 1 1/2 cups sharp cheddar cheese, shredded, separated
- 3-4 cups cooked rotisserie chicken (all the meat pulled from one chicken)
- 1 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1/4 teaspoon red chili pepper flakes (to taste)
- 1 teaspoon fresh ground black pepper
- 1 teaspoon fine sea salt
- 2/3 cup baked parmesan crisps, crushed (store-bought or make your own – see notes)
Instructions
- Steam broccoli & cauliflower: Begin by steaming your broccoli (1 head, cut into florets) and cauliflower (1 head, cut into florets) together in a deep pan (I used a Dutch Oven). Place all florets in about 1 inch of water and add a pinch of salt. Cover and set to medium heat. Steam until all florets are just tender, about 15-18 minutes. When the broccoli and cauliflower are nearly done, preheat the oven to 375F. Remove broccoli and cauliflower from heat and strain to remove all liquid from the pan. Set the veggies aside to cool.
- Saute onions & spinach: Return the same pan to medium heat and add olive oil (1 tablespoon). When the oil is hot, add onion (1/2 medium, diced) and cook for 2 minutes. Add spinach (2 heaping cups) and garlic (2-3 cloves, minced). Continue cooking, stirring frequently, until spinach is wilted and onions are beginning to turn translucent. Remove from heat and let it cool.
- Mix everything together: In a large mixing bowl, add eggs (2, whisked), greek yogurt (1 cup), and milk (1/4 cup). Stir until completely mixed. Add rotisserie chicken (3-4 cups), 1 cup cheese (save remaining), parsley (1 teaspoon), basil (1/2 teaspoon), red chili pepper flakes (1/4 teaspoon), black pepper (1 teaspoon), and salt (1 teaspoon). Give it a stir, then add all cooked vegetables and stir until everything is completely mixed together. Add to 9×13 greased baking dish and spread into an even layer.
- Add cheese & bake: Spread remaining cheese (1/2 cup) on top. Sprinkle parmesan crisps (2/3 cup, crushed) 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! More detailed recipe instructions here.
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.
Inspired by Chicken Cauliflower Casserole by 12 Tomatoes. Nutrition information estimated with My Fitness Pal. Update: Video added on 5/26/17 & content updated on 6/5/18.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Mains
- Method: Baked
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 335
- Fat: 18g
- Carbohydrates: 11.8g
- Protein: 32.5g