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!
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One of my very first casserole-making related discoveries: using greek yogurt instead of cream. Greek yogurt – so versatile, so yummy, so creamy – and not heavy cream.
And if I’m understanding things right, it’s better for you. I normally use Fage Total All Natural Greek Yogurt, or the Trader Joe’s brand if I’m already there. I’ve graduated to the level of always having some in my fridge. We use it that often.
This greek yogurt substitution has been around the internet for a while now. And, based on my own experience, I approve. It’s an easy way to avoid heavy cream when you just don’t need it.
Originally posted on October 25th, 2016!
Hey guys! It’s June 2018, and I’m here to update and clarify some things on this popular recipe. Here are some of the most common questions and comments I see about the Veggie Loaded Rotisserie Chicken Casserole, and my responses! If you have any more questions, feel free to leave them in the comments below the recipe!
Wow! I never comment on recipes but this was delicious
I served it over a bed of quinoa and felt like it was a healthy, filling and yummy meal.
– Alex, from comments
Can I substitute frozen vegetables for the fresh vegetables?
Absolutely! Readers have reported success using frozen pre-cut broccoli and cauliflower instead of fresh heads of each.
Steam according to the package directions, then continue following the rest of the casserole recipe! Be sure to drain all the excess water off and let them cool for a while to reduce extra moisture in the casserole.
This method should save you a bit of time, and I definitely agree it’s a great shortcut for this recipe. However, when I make the casserole, I do follow original directions. Normally, I prefer to use fresh produce because there’s less packaging waste involved.
I’m also sure you could also use frozen spinach if needed, but I would stick with fresh onion.
I don’t like Greek yogurt. Can I leave it out?
Please do not leave out the Greek yogurt!
This recipe does not taste like Greek yogurt in any way. The yogurt is a requirement to help bring some creaminess to the casserole, instead of using something else like heavy cream or sour cream.
But I promise, the taste is completely covered up by all the spices, veggies and chicken.
I was a little skeptical because I’m not a big yogurt fan, but it just tastes like cheesy veggie goodness. Since I live alone, I divided this into 6 separate little baking tins. I ate one and frozen the rest. Easy future dinners!
– Jess, from comments
However, if you don’t have any Greek yogurt and NEED a substitute, I suppose you could use sour cream.
Can I add or substitute different vegetables?
Definitely. I would always encourage you to play around with my recipes, but especially this one. Just make sure all of your vegetables are cooked before going into the casserole.
Readers have suggested the following vegetable substitutions/additions with success:
- Butternut squash instead of cauliflower (from comments): “I have done a couple deviations of it that all came out great. For example, I substituted the cauliflower with butternut squash and it was awesome!”
- Added zucchini (from comments): “We loved this casserole added some zucchini and rice.”
- Added carrots (from Pinterest): “You can use a steam fresh bag of broccoli, cauliflower, and carrots, and you can use a defrosted brick of frozen spinach to save time too.”
- Cabbage instead of spinach (from Pinterest): “Tasted great!! Used cabbage instead of spinach, cream instead of yogurt and whole milk instead of reduced. Very good.”
My dad introduced me to this recipe but he added one chopped red pepper and 1/2 cup each of sliced black and green olives which kicked it up a notch and gave it more color. I’ve since made the recipe at home; it’s delicious and I love how low carb it is.
– Megan, from comments
I don’t have parmesan crisps – what else can I put on top of the casserole?
When I wrote this recipe, I recommended my favorite brand of parmesan crisps, but I now understand they are not available everywhere.
Here are some perfectly good options to get that crunch on top of the Veggie Loaded Rotisserie Chicken Casserole, even if you can’t find parmesan crisps at the store.
- Ritz crackers: If you aren’t trying to keep this casserole low carb or gluten free, tons of people say it’s amazing with Ritz crackers crushed up and sprinkled on top. Honestly I kind of want to try it.
- Crunchy fried onions: This is new to me, but people are putting crispy crunchy fried onions on top, sort of like a green bean casserole. I’ve never tried it personally, but I just love how innovative people on Pinterest are.
- Seasoned breadcrumbs: I’m sure this would be delicious, maybe with some butter in the breadcrumbs so you get a nice crunch.
- Or your final option…
You can also make your own parmesan crisps at home!
Some readers have reported making their own crispy parmesan chips at home, simply by baking little piles of parmesan cheese. It’s BRILLIANT.
Here’s how you do it:
“In a 400 degree oven, cook small ‘piles’ of parmesan cheese (on parchment on a baking tray) for 8 minutes. Then crush as suggested in the recipe.”
– Becky, from comments
Easy!! Thanks so much for the tip Becky! For more detailed directions, visit this post on How to Make Baked Parmesan Crisps!
How to Make Veggie Loaded Rotisserie Chicken Casserole (2 min):
More dinner recipes from Project Meal Plan:
- Easy Jalapeño Mushroom Shrimp Stir Fry For Two
- Cheesy Chicken Bacon Ranch Kale Casserole
- Meat Lover’s Spaghetti Squash Pizza Casserole
Veggie Loaded Rotisserie Chicken Casserole
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Mains
- Method: Baked
Description
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 (store-bought 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, 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.
- 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! 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.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 335
- Fat: 18g
- Carbohydrates: 11.8g
- Protein: 32.5g
Keywords: casserole, low carb, vegetables, rotisserie chicken, greek yogurt
Thank you so much for checking out my Veggie Loaded Rotisserie Chicken Casserole! Tag @projectmealplan on social media if you make this yummy recipe! Follow me on Pinterest for meal inspiration every single day. Thanks in advance!
Hey, I'm Danielle. I made Project Meal Plan because being prepared and saving time are my favorite things. It doesn't hurt that I LOVE cooking and photography too. 
Hi! I had favorited this on foodgawker awhile back and finally got the chance to make it tonight for dinner. This is fantastic! So creamy and comforting without all of the calories from heavy cream. I know this recipe will be in the dinner rotation for years to come. The only difference I made was using crushed ritz crackers as the topping. Thanks for the wonderful recipe!
Hi Kimberle! I’m so happy to read your comment! It seriously puts a huge smile on my face to hear that you liked it. I haven’t gotten much feedback on this recipe yet, so this made my day! Thank you for taking the time to let me know 🙂
I bought a rotisserie chicken from the market that was dry and flavorless for dinner last night. I didn’t know what to do with the leftovers from the night before. Then I found this recipe….thank you!!! My husband and I are trying to eat healthy so this recipe fit the bill (I added zucchini to the recipe). It was delicious and I would definitely make it again.
★★★★★
Hey April! So happy to hear that you were able to turn a dry rotisserie chicken into a delicious meal! I really appreciate your review and rating! Means a lot to me and helps others as well. Thank you so much!
We made this for dinner tonight…so good! It will definitely become a favorite in our house – even our toddler who has recently decided he hates broccoli ate it and I call that a win!
Hi Seth! I’m glad to hear you guys liked it. I had no idea it would be kid-friendly!! Thanks for the feedback 🙂
Hello! I made this once and LOVED it. I want to make it again for some guests we have coming into town but I was wondering if I could make it the night before and pop it into the oven when they get here?
Hi Anna! I’m so glad you love this casserole! I’ve never tried making it the night before but I can’t think of any reason that wouldn’t work. I might just add the cheese topping & parmesan crisps right before it goes in the oven so they don’t get soggy overnight. It might also need a couple extra minutes of bake time if it goes into the oven straight from the fridge (since it would very chilled). Otherwise I think it will work! I would love to hear how it turns out!
I’m actually wondering if anyone has tried freezing this. Maybe assembling, but not baking, then freezing and popping in oven from freezer? Or thaw first?
Hi Gina – I can’t think of any reason it wouldn’t freeze well if assembled. Thawing might be a good idea so it doesn’t take forever to cook in the oven, but otherwise I say go for it. Sort of like a frozen lasagna? I’ll have to put this on my list of things to try, but we seriously lack freezer space so it’s a little difficult. Please let me know how it works so I can report back to other readers! Thanks 🙂
This was delicious!! I used frozen broccoli and cauliflower because thats what I had on hand…and I couldn’t find the parmesan whips at the store, so I copied another reviewer and used crushed Ritz. Even my non-veggie eatting 10 year old cleaned his plate. Everyone else went back for seconds.
Thanks for the yummy add to my rotation!!
★★★★★
Hey Jodie! I’m thinking I might have to try it with Ritz crackers soon… Yum! Frozen broccoli and cauliflower is also a great idea. Thanks so much for letting me know you love the casserole – it means a lot!
Have you tried anything else besides the parmesan crisps on top? I don’t have those and i want to make it tonight.
Hey Amy! I haven’t personally tried anything else on top of the casserole but other readers said it’s really good with Ritz crackers! Any cracker you like would probably work 🙂 Hope you love it!
loved this recipe!
FYI–parmesan crisps are easy to make–small piles of parmesan cheese on parchment paper on a tray in the oven for 5-6 minutes at 400 degrees. delish!
So glad you loved it! Another reader suggested making your own parm crisps as well – I’ll have to try it! I’ll probably add it to the recipe notes or instructions so others can try it too 🙂 Thanks for letting me know you loved the recipe! I really appreciate it. – Danielle
I’ve use the French fried onions, regular or they have different flavors, comes out very good
I’ve never tried these on top before but I bet they’re crunchy and delicious! So glad you liked it Teresa. Thank you!
Wow!!! This is delicious! I was a little skeptical because I’m not a big yogurt fan, but it just tastes like cheesy veggie goodness. Since I live alone, I divided this into 6 separate little baking tins. I ate one and frozen the rest. Easy future dinners!
That is such a great idea!! I’ve never thought about baking it into individual servings but that probably saves you the trouble of washing a huge baking dish! So smart. Thank you for your comment and I’m so glad you like the the casserole 😀
Wow! I never comment on recipes but this was delicious 🙂 I served it over a bed of quinoa and felt like it was a healthy, filling and yummy meal. I cooked my own chicken in the crock pot, shredded it and proceeded with the recipe. I loved it’
Thank you so much Alex! I’m glad to hear it. Serving with quinoa is a great idea! I might just have to put that suggestion in the notes. I appreciate you taking the time to leave a comment even though you don’t normally leave comments! So nice of you and means a lot to me! Thanks again!
Can sour cream or mayonnaise be used in lieu of the yogurt since I don’t have any and I’m unable to get to the store to get any today?
Hi Phyllis – I think sour cream would work just fine, though I’ve never tried it myself. However I know sour cream and Greek yogurt are swapped in recipes pretty often, so I think it’s a great idea to save a trip to the store. Please let me know how it turns out!
The Veggie Rotisserie chicken is so delicious! I love all the veggies and yogurt in place of cream!! Bravo 👏
This looks so delicious! Love all the veggies! I might sub chicken for left over Thanksgiving turkey 🙂
Such a great idea! I might just have to try that too! Thank you!
This was delicious! A hit with the whole family. A tip on the parmesan crisps–a homemade alternative that is quick, cheaper and fairly easy: In a 400 degree oven, cook small ‘piles’ of parmesan cheese (on parchment on a baking tray) for 8 minutes. Then crush as suggested in the recipe. The flavor of the parmesan was nice, as well as the crunch!
★★★★★
I love that idea! Next time I’ve got some extra parm I’ll have to try it! So glad everyone loved this casserole. Thank you for your comment 🙂
Made this tonight! Was awesome!
Yess! So glad you liked it! Thanks for your comment 🙂
I know I’m late to the party-pinned this quite a while ago-will any veggies work? I have spinach, green beans, summer squash & mushrooms that I need to cook. Hoping any would do?…
I think all of these veggies would work! Make sure it is all cooked first, especially the summer squash. Hope you enjoy it!
Thie recipe is so easy and yummy! I have done a couple deviations of it that all came out great. For example, I substituted the cauliflower with butternut squash and it was awesome!
★★★★★
Awesome! So happy to hear this! Thanks for your comments! You’re the best 😉
We loved this cassorole added some zucchini and rice.
★★★★★
Sounds delicious! I love how you added another veggie and made it your own 🙂 So glad you loved it Nicole!
Great Recipe! Thanks for sharing.
I’m wondering if this is juicy enough to serve over egg noodles?
Hi Betsy – The casserole is not particularly juicy or saucy, but it does have a bit of creaminess that I think would work well over egg noodles. Other readers have served it over quinoa or rice and said it worked great! I think it would also be good with some plain red spaghetti sauce if you’re looking for more sauce with the noodles. I hope you enjoy!
I’ve been eyeing this recipe for a while. I had some shredded buffalo chicken I cooked in the crockpot a few days ago that I didn’t end up using for another recipe so I substituted it for the rotisserie chicken. While it ended up tasting delicious still, it was way too spicey for my kids and hubby. (More for me right?) 🙃 I loved it this way but can’t wait to try it out again as the original recipe! So filling and healthy!
I love buffalo chicken! I think I might have to try this idea sometime soon 🙂 Thank you so much for your comment! I know you’ll love the original recipe too 🙂
Your blog is actually the one that got me started on buffalo chicken! Made the buffalo chicken meatballs and OMG! I’m obsessed now! Lol
Oh really?? That’s awesome! Aren’t the meatballs tasty? I literally must have some Frank’s buffalo sauce in my house at all times! Your feedback makes me so happy! Thank you Annie!
Thank you for this casserole recipe and for the updates. It is always good to go back and add ideas to something that we made a while back. The Greek yogurt is a great substitute for sour cream. I found you in the Everything Foodies pinterest group and look forward to checking out more of your recipes.
Hi Amy! Thank you so much for this comment! I did just redo the main body of this post very recently to hopefully answer people’s questions about this casserole before they even have to ask them. Hope you like it! So glad you found me, I’ll check out your site as well 🙂
I had high hopes for this recipe–so many great ingredients! However, mine turned out completely dry. If you are expecting a creamy sauce to hold it together, you may be disappointed. The flavor was good, but it was as if I put the chicken and veggies on a plate separately. It had NO sauciness to it and I even added a bit more milk because I was concerned when I mixed it up. I should have put an additional cup or more! I will try to salvage the leftovers with a white sauce added.
★
Hi Tammie – So sorry this did not turn out for you! At least the taste was good and hopefully you can salvage with some of your favorite white sauce. If you do make it again with additional Greek yogurt mixture, please let me know how it works. I’m honestly surprised to have not heard this kind of feedback before now – it does lack sauciness compared to the some of my favorite creamy casseroles out there but I think that helps keep the calories down a bit.
Thank you for your comment! It helps other readers know if this kind of casserole is for them or not.
My dad introduced me to this recipe but he added one chopped red pepper and 1/2 cup each of sliced black and green olives which kicked it up a notch and gave it more color. I’ve since made the recipe at home; it’s delicious and I love how low carb it is.
★★★★★
Love this variation! I love a bit of spice so I’ll have to try adding peppers next time I make this. Great idea and thank you so much for your comment Megan!
Loved this recipe! Didn’t have Parmesan crisps for topping – just used the cheese – still excellent! Thank you for a great recipe!
★★★★★
Thank you so much Deborah! I really appreciate your kind comment and rating. So glad you enjoyed this dish!
If using frozen bags of broccoli and cauliflower how many ounces should you use?
Thanks!
Hi Nicole – This is a great question and I’m not 100% sure of the answer, but here’s my best guess! Usually I’ll get 3-3.5 cups of broccoli or cauliflower from one head. So combined you’d want about 6-7 cups of broccoli and cauliflower. I just did a quick search and found that the 10.8 ounce Steamfresh sized bags of frozen broccoli or cauliflower have 3.5 cups in each bag, so I would use two of those frozen bags, one broccoli and one cauliflower. Hope this helps!
Thanks so much for the response Danielle! So happy I stumbled onto your site. I will definitely be visiting it frequently : )
This makes me so happy! I’m glad you’re here. Thank you Nicole!
Wonderful! Absolutely loved it. Healthy and so comforting. I’ll make this often.
★★★★★
Awesome! So happy to hear this. Thanks for your comment Jen 🙂
My son has an egg allergy, would this recipe still work without the egg? Thanks for taking time to answer!
Hi Jenni – yes I’m sure this would still work without any egg, it’s just there to help bind the casserole so leaving it out won’t change the taste. However it might have a little extra liquid in the bottom after cooking. Try adding a bit more Greek yogurt than what is called for to make up for the moisture loss, and maybe a little more cheese to help bind 🙂
Thank you for getting back to me so quickly, Danielle! We are making it for a family night tonight! I’m sure no one will complain about more yogurt and more cheese 😉
Hope everyone enjoyed it! I’d love to know how the egg-less version went 🙂
Can this recipe be frozen? If so, how do you suggest reheating?
I’ve never tried freezing this recipe but other readers have commented that they froze leftovers, so I think it should work just fine. I would recommend thawing frozen portions in the fridge overnight before reheating in the oven at 375 for 10-15 minutes, or microwaving for around 2 minutes until it’s hot. I would personally reheat in the oven if you can, so it’s a little crisper on top.
Hello! What spices would recommend if I don’t use rotisserie chicken. I have chicken breasts thawed for this casserole but don’t want the chicken to be boring and blah. Thanks!
Hi Kathy! I would recommend a mix of paprika, dried thyme, onion powder and garlic powder when you cook up the chicken breasts, and maybe a dash of cayenne pepper if you like it spicy. Enjoy!
Our family loves this recipe! We had it for Christmas Eve dinner and I added quartered Brussels Sprouts to increase the veggies and just a little more of the sauce ingredients to make it work with extra vegetables. Thanks for sharing this great recipe!
★★★★★
Wow Kim, I am so happy to hear this! Glad your whole family loved it. I love how you customized the recipe to make it your own. Thank you for such a kind review and rating, I really appreciate you taking the time to do that!
Trying this recipe soon. If substituting cauliflower with zucchini, how much zucchini would I need cubed?
Thanks for your question Jennifer. I would use 3-3.5 cups of cubed zucchini instead of the head of cauliflower. I would love to hear how this version turns out!
This was great! I made it for me and my husband yesterday… Assembled it all before I headed out to work. I am a massage therapist and work at a spa from 10a-7p twice a week. I had a slow day, so I was able to get the ingredients at the store (Whole Foods, who has parmesan crisps, by the way!). My husband was getting home from work before me, so I told him to take it out of the fridge and get the oven fired up so we could enjoy dinner together.
I was tempted to use almond milk instead of regular milk, but realized that was dumb (and risky) considering I was using cheese… what’s an extra 1/4 cup milk?? I am trying to get ‘too much dairy’ out of our diets, though (bloats me up!).
I am all about ‘make ahead’ meals on my work days. What is great about this (aside from the delicious factor), is that it will have leftovers for a while! YAY! Thank you for your awesome blog.
★★★★★
Hey Amanda! Thank you so much for your comment and rating, I’m so glad this casserole worked well for you and your husband.
I totally agree that this casserole has a lot of dairy – I originally published it in 2016 when I was eating all the cheese in the world! I actually am on the last day of a Whole30 right now and am definitely planning to reduce my dairy intake as I think it was making me bloated too! I will definitely eat cheese again (it’s my favorite), but I now recognize the things it was doing to my body. I’m planning to work on less dairy heavy recipes in 2019.
Thank you again Amanda for your kind comment! It made my day!
I LOVED this recipe! I wasn’t sure how much frozen cauliflower and broccoli to add (but now looking through the comments I realized this question was already answered). I ended up adding 1 16 oz bag of broccoli and 116 oz bag of cauliflower. It was definitely veggie-packed and delicious! Even with adding more veggies than called for, the casserole was not dry, but creamy and the taste was excellent! My toddlers picked out most of the veggies but I served their diners on brown rice and they ate it. Thanks!
★★★★★
Awesome Chris! Thanks for your comment and rating – so glad you enjoyed the recipe. Thanks for sharing info about how you added frozen broccoli and cauliflower – I’m going to add into the recipe card so it’s easier for people to find. I should have done that before! Thanks again 🙂
This casserole was fabulous. And even better leftover the next day for lunch! I used a whole onion and almond milk. I didn’t have any crackers so I didn’t put anything but extra cheese on top. This will be added to my go to recipes for delicious, nutritious, comfort food.
Hi Joyce! This makes me so happy to hear. I’m glad to know almond milk works well too – I’m not dairy free (obviously there’s cheese and yogurt in there), but I like replacing animal products like milk when you can’t tell the difference. Thank you for your comment Joyce! I appreciate you taking the time to let me know you enjoyed this recipe.
This was really good! I made my own shredded chcken in the Crock-Pot and used frozen broccoli and cauliflower. I’ll definitely make this again and will try a version adding mushrooms and maybe some curry powder too. Thanks for a great dish!
★★★★★
Awesome!! Thanks so much for your comment and rating. I’m glad you enjoyed it. Those sound like great additions to the casserole! Let me know how it works!
Great post.
★★★★★
This meal was DELICIOUS!! I used the parmesan crisps from Trader Joes and they added such a nice flavor to bring it all together. So good! Thank you for sharing.
★★★★★
So glad you enjoyed this Britt!! The parmesan crisps are awesome on top. Wonderful tip about the TJ’s ones! Thanks so much for your comment and rating. I really appreciate it! -Danielle
Outstanding!! I added 2 Tbsp of FRESH parsley and 2 Tbsp dried Basil and it was delicious.
★★★★★
So glad you enjoyed this Caroline! Thank you for your comment and review, it helps me and other readers! I appreciate it so much!
Just made this recipe with the addition of finely chopped sweet mini peppers, carrots, and celery with the onion, and used sour cream since I don’t have Greek yogurt on hand. I mixed some melted butter with crumbled Saltine crackers for the crispy top, and sprinkled minced celery leaves on top. Delicious!
Sounds wonderful. Thank you for sharing all of your substitutions – it helps other readers so much! I appreciate you taking the time to leave a review. It means a lot to me!
I am so glad I found this recipe tonight! I had a bunch of vegetables I wanted to use and if I disguise them in a casserole then my children will eat them. 🙂 This was a big hit and I even added extra veggies! Thank you SO much for a yummy vegetable dish everyone loved! I especially appreciate how you listed others’ successes above the recipe. That saved me so much time not having to read all the comments (which I usually need to do when wondering about substitutions/additions, etc.). I will definitely make it again and again!
★★★★★
Hi Hayley! I’m so glad you found this recipe too! Thank you so much for your kind feedback and rating! It means a lot to me 🙂 -Danielle
I’m looking forward to making this recipe! It looks delicious! I have boneless, skinless chicken breasts at home. Can I use that instead of the rotisserie chicken? If so, how much would I need and would I cook them thoroughly before adding it to the casserole? Thank you so much for your help!
This recipe is amazing!!! I made it tonight for my fiancé and I and we both absolutely loved it. He said this is something we’ll continue to make. 🙂 I love how healthy it is as well!
★★★★★
Hi Lindsey! Sorry I missed your first comment from Sunday! So glad this came out well for you. I’m sure the chicken breasts you had at home worked great in the casserole too. I appreciate you taking the time to leave a comment and rating! It means a lot to me! 🙂 -Danielle
Made this for my husband and I. I used sour cream instead of greek yogurt. My husband said it was a little dry but I thought it was delicious. I will make again with the suggested greek yogurt and maybe more garlic and spinach. Thanks for a recipe that is a great foundation meal or left alone. 🙂
★★★★★
So glad you both enjoyed this! I agree, it is a good starting place to create your own meals and that’s my favorite part about it. Thank you so much for your comment and rating! I really appreciate it! -Danielle
This is an excellent recipe second time making it and a good use of the left over chicken from a roast. Both times I only had cream cheese and subbed the yogurt and it was delicious. Looking forward to trying it with yogurt 😊
★★★★★
I’m so glad you like this recipe, Rebecca! Thank you for sharing your substitutions, it helps me and other readers so much 🙂 I appreciate you taking the time to leave a comment and rating, it means a lot!! Thank you! -Danielle
This looks delicious! Would the taste be altered drastically if I omitted the cheese?
Hi Kris – I do think the taste of the casserole would be highly impacted without the cheese, as it is a major component and my personal favorite part about this dish. It sort of brings everything together! I honestly don’t think this would be nearly as good without cheese! Hope you enjoy it however you make it 🙂 -Danielle
I have not tasted the casserole but it is in the oven and it smells delicious! My question if one sixth of the 9 by 13 pan is a serving approximately how many carbs is in that serving?
It will be approximately 12g carbs per serving (this is an estimate)! You can usually find the estimated nutrition information for my recipes after the recipe notes at the bottom of the recipe card. Hope this helps!
Hi! I just tried this recipe and while the taste was delicious, the yogurt/cheese mixture just didn’t seem to get creamy or incorporate. I’m not sure what I did wrong? I will definitely try it again though and am glad I found this. Thank you so much!
★★★★★
Hey Steph – It’s really hard for me to tell from where what could have gone wrong. It could be the kind of yogurt used, or maybe more stirring needed? I’m not sure, but the safest thing to do is add more cheese, haha. Thank you for your review, hopefully it turns out better next time! -Danielle
This is a family favorite. I usually just microwave a bag of frozen broccoli, cauliflower and carrots instead of the fresh veggies, but we still do the fresh spinach. After pulling it out of the oven, we put it over cooked brown rice, and my toddlers love it. Thank you for a great recipe that never fails!
★★★★★
It seriously warms my heart to read reviews like this! Thank you SO much for taking the time to share your feedback and leave a rating. It helps me and others more than you can imagine! So happy your whole family loves this 🙂 -Danielle
Am I the only one who can’t seem to find an oven temperature for this recipe? I guessed at 350, but next time will go with 375. Very tasty – I used french fried onions on top as a substitute for parm crisps.
★★★★
Hi Jane – Sorry the oven temp wasn’t as clear as possible in the directions! It is noted in Step 1 but not right at the beginning, since there’s a lot of other cooking going on before the oven is needed. 375F is the correct temperature. Glad you enjoyed the casserole 🙂 -Danielle
I really wanted to make this recipe but JUST LOOK AT THE FONT AND THE COLOR. If I print black/white I cannot read it. Also, the 1X, 2X 3X boxes do not function. Maybe it’s me but I’ve been printing recipes for years and never had this problem before.Needs a magnifying glass to read the printed copy. Do not wish to hand-write the recipe. Could you be persuaded to email me a version which I can print out and read? I would be most appreciative.
Hi Ruth – I’m sorry about your experience on my website. I just printed this recipe in black and white to see for myself, and I did not have any issues reading the text. I am not seeing any problems with the 1-3x buttons, so unfortunately I can’t find anything to fix. The text on the Recipe cards that are meant for printing is smaller so that you are able to print the recipe on one page instead of several printed pages. But please feel free to copy/paste the recipe text into a Google document and make the text larger, make it bold, or change it however you want before printing. I will email you the text of this recipe, but it is up to you to make it the best size for you for printing. -Danielle