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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!
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.
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.
Recipe Overview
Total Time: 1 hour 10 minutes
Difficulty: Moderate
Method: Stovetop & Baked
Prep: Freezer Friendly
Watch how to Make Veggie Loaded Rotisserie Chicken Casserole (2 min):
What are the ingredients in this Veggie Loaded Rotisserie Chicken Casserole?
There are tons of veggies in this casserole, and as the recipe name says, a whole rotisserie chicken. Pick one up during your weekly grocery haul and use it for this recipe!
The rest of the ingredients are pretty standard, including things like cheese and Greek yogurt. Here’s what I used in this recipe:
- heads of broccoli & cauliflower – So when I say veggie loaded, I mean veggie loaded! This recipe uses a whole head each of broccoli and cauliflower. You can also use Steam Fresh bags or pre-cut florets from the store.
- olive oil – For sauteing the veggies and adding some flavor!
- onion & baby spinach leaves – More veggies! These veggies add more flavor and veggie bulk to the recipe.
- garlic – I love garlic and I put it in everything.
- eggs – Eggs are the binder for this recipe, they help things stick to other things once cooked.
- greek yogurt & milk – This makes the casserole creamy. The casserole does not taste like Greek yogurt. Don’t skip!
- sharp cheddar cheese – Cheese cheese cheese! Use your favorites or stick with a ton of cheddar. Cheese is what makes this recipe delicious!!
- rotisserie chicken – We want all the meat pulled from one chicken which is usually around 3-4 cups of meat.
- red chili pepper flakes – For some spice!
- dried basil & parsley – Adds more flavor to the chicken and the veggies, and you don’t have to get fresh herbs 🙂
- salt & pepper – Add to taste, I prefer to use fresh ground black pepper and fine sea salt for this recipe.
- parmesan crisps – Adding crispy cheese to the top of this casserole is the best way to finish it off. Parm crisps are recommended here (use store bought or make your own – see notes).
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.
However, if you don’t have any Greek yogurt and NEED a substitute, I suppose you could use sour cream.
Reader Love
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!
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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.”
Reader Love
Delicious! I added mushrooms to the veggies and some Dijon to the sauce and used the crispy onions on top and it was amazing! Thank you ! Will definitely go into our dinner rotation
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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.
For more detailed directions, visit this post on How to Make Baked Parmesan Crisps!
Reader Love
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’
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How to store in the fridge:
Store in an airtight container in the fridge for up to 4 days.
How to freeze:
Freeze cooked casserole in an airtight freezer safe container, or use my favorite 2-Cup Souper Cubes Trays (affiliate link!) to freeze individual portions. Best enjoyed within 3-4 months. Texture of the veggies may change slightly after thawing but it is perfectly safe to eat.
How to reheat:
Thaw for 24 hours prior to reheating in the oven at 350 for 25-35 minutes depending on thickness.
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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!
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 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.
Nutrition Information
- Serving Size: 1/6 of casserole
- Calories: 335
- Fat: 18g
- Carbohydrates: 11.8g
- Protein: 32.5g
Kimberle says
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!
Danielle says
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 🙂
April says
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.
Danielle says
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!
Seth says
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!
Danielle says
Hi Seth! I’m glad to hear you guys liked it. I had no idea it would be kid-friendly!! Thanks for the feedback 🙂
Anna says
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?
Danielle says
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!
Gina says
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?
Danielle says
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 🙂
Jodie says
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!!
Danielle says
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!
Amy says
Have you tried anything else besides the parmesan crisps on top? I don’t have those and i want to make it tonight.
Danielle says
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!
Becky says
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!
Danielle says
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
Teresa says
I’ve use the French fried onions, regular or they have different flavors, comes out very good
Danielle says
I’ve never tried these on top before but I bet they’re crunchy and delicious! So glad you liked it Teresa. Thank you!