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4.7 /5
GF Gluten Free LC Low Carb

Veggie Loaded Rotisserie Chicken Casserole

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By: Danielle190 Comments Posted: 06/05/2018 Updated: 02/12/2024

This post may contain affiliate links. Please read our disclosure policy.

 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!

Veggie Loaded Rotisserie Chicken Casserole recipe - Delicious juicy chicken baked with broccoli, cauliflower, spinach, greek yogurt and more! Healthy and easy, from ProjectMealPlan.com

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.

Note from Danielle

Hey everyone! I originally posted this recipe on October 25th, 2016! It’s now June 2018, and it’s time 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!

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 ๐Ÿ™‚
  • 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).
A bowl of Veggie Loaded Rotisserie Chicken Casserole.

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!

–

Jess
Broccoli and cauliflower ready for the Veggie Loaded Rotisserie Chicken Casserole.

rubbbermaid high heat spatula.

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I use these Rubbermaid High Heat Spatulas in my cooking almost every day. They’re great for pans like the Dutch oven because they won’t scratch the bottom while you’re cooking!

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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

–

Stacie Branham

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!

Tip from Danielle: Homemade Parm Crisps

In a 400 degree oven, cook small โ€˜pilesโ€™ of parmesan cheese (on parchment on a baking tray) for about 8 minutes. Let them cool, then crush and use as topping for the casserole.

Serve this with…

Air Fryer Jojo Potato Wedges

How to Cook Quinoa in the Instant Pot

Pancake Mix Cheddar Drop Biscuits

All sides recipes
A fresh dished up bowl of Veggie Loaded Rotisserie Chicken Casserole.

Reader Love

Wow! I never comment on recipes but this was delicious ๐Ÿ™‚ 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’

–

Alex

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 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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Recipe
Veggie Loaded Rotisserie Chicken Casserole recipe - Delicious juicy chicken baked with broccoli, cauliflower, spinach, greek yogurt and more! Healthy and easy, from ProjectMealPlan.com
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 59 reviews

Veggie Loaded Rotisserie Chicken Casserole

Yield: 6 servings 1x
Print Save Rate it
Prep: 15 minutesCook: 55 minutesTotal: 1 hour 10 minutes

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!

Units:
Scale:

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

  1. Steam broccoli & cauliflower: Begin by steaming your broccoliย (1 head, cut into florets) and cauliflowerย (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.
  2. Saute onions & spinach: Return the same pan to medium heat and add olive oil (1 tablespoon). When the oil is hot, add onionย (1/2 medium, diced) and cook for 2 minutes. Add spinachย (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.
  3. 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),ย parsley (1 teaspoon), basil (1/2 teaspoon),ย 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.
  4. Add cheese & bake: Spread remaining cheeseย (1/2 cup) on top. Sprinkle parmesan crispsย (2/3 cup, crushed)ย 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.

Equipment

Pyrex 9×13 Glass Baking Dish

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rubbbermaid high heat spatula.

Rubbermaid High Heat Spatula Scraper

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(affiliate link!)

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 byย Chicken Cauliflower Casserole by 12 Tomatoes. Nutrition information estimated with My Fitness Pal.ย 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
© Author: Danielle
Method: Baked
Veggie Loaded Rotisserie Chicken Casserole recipe - Delicious juicy chicken baked with broccoli, cauliflower, spinach, greek yogurt and more! Healthy and easy, from ProjectMealPlan.com

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About Danielle

Hi, Iโ€™m Danielle! I'm a PNW gal on a mission to help you reduce food waste, and save both time and money with meal planning and make-ahead recipe ideas! I've got weekly meal plan templates and recipes waiting for you!

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  1. K says

    Posted on 1/4/23 at 9:21 am

    Could one freeze this? How would you go about freezing (at which step), defrosting and re-heating? Starting a kitchen renovation next week and want to make ahead and freeze some easy meals!

    Reply
    • Danielle says

      Posted on 1/4/23 at 10:40 am

      Hello – Good question. This can definitely be frozen – I’ve had a few other readers report success. I know one person made them in individual containers and would thaw them one at a time as needed. To freeze, I would fully assemble the casserole in the baking dish (or individual portions if you want), and then freeze before baking in step 6. I personally prefer to thaw things like this overnight before cooking but if you want to cook from frozen, I would try 60-70 minutes at 350F, covered for the first 30 minutes or so, then uncovered. Good luck with your kitchen reno!

      Reply
      • Pam says

        Posted on 1/9/23 at 11:32 am

        Hi – Could I freeze portions (for my 97 yo Dad who loves this!) in microwave safe containers and he could microwave from frozen? If so for how long? Thank you!

        Reply
        • Danielle says

          Posted on 1/10/23 at 9:56 am

          Hi Pam – Yes, other readers have reported success with freezing this recipe in individual portions. To microwave from frozen, I would suggest cooking on half power for 2-3 minutes, stirring and then cooking at 30 second increments after that, checking and stirring each time. I would try that first and then adjust from there. The exact time will depend on how thick the frozen portion is. So glad he loves this! Thanks for your question! -Danielle

          Reply
    • Mike says

      Posted on 2/22/23 at 1:24 pm

      My family loves this dish.

      Reply
  2. Kristin Dunlap says

    Posted on 1/11/23 at 12:02 pm

    This is a go to for my family and itโ€™s a great casserole for meal trains. โ€ฆwhich leads me to my question. Can I make it a day ahead and cook it the next day? (I would leave the cheese crisps off to keep them crunchy.)

    Reply
    • Danielle says

      Posted on 1/12/23 at 10:37 am

      Hi Kristin – Yes, that would definitely work! It may need a few more minutes of cook time if cooking from cold fridge temps, but otherwise I think it will work great. Let me know! Enjoy ๐Ÿ™‚ -Danielle

      Reply
  3. Madeline says

    Posted on 3/13/23 at 8:18 am

    I love this recipe! But my daughter is allergic to eggs- is there another substitute for the eggs?

    Reply
    • Danielle says

      Posted on 3/14/23 at 9:43 am

      Hi Madeline – So glad you love this casserole! For egg replacements, I would try either just skipping the egg entirely, or adding a starch thickener, like a cornstarch or arrowroot slurry. The egg works as like a stabilizer to hold everything together, but I think a starch slurry mixed into the sauce would also help thicken and keep it together. I would probably start with a small amount, like 1 TB starch + 1 TB water mixed into the sauce, and it should hopefully thicken as it bakes. If all that is too much trouble, I might just leave it out entirely. You’ll still have the same taste, just a slightly different consistency. Hope this helps! -Danielle

      Reply
  4. Lisa says

    Posted on 3/28/23 at 6:57 am

    I made this last night using mostly veggies I recently received in a subscription box. I started with onions, carrots, parsnips, fennel, sweet potato and radishes(sweeten when roasted). I added EVO to the bottom of a casserole dish and tossed veggies with the oil and seasoned salt and pepper. I roasted all for 20 mins. I then added Kohlrabi greens and continued to roast a few minutes. I made the yogurt/cheese mixture (I used something sharp leftover from a cheese board๐Ÿ˜ฌ) mixture and leftover roast chicken, then added. Topping with the Parmesan cheese crisp was genius! My husband and I loved this dish! Very flexible and delicious! I do have a steamer oven and used Convection/steam setting, but think it would work this way in conventional oven.

    Reply
    • Danielle says

      Posted on 3/28/23 at 5:29 pm

      Love this kind of feedback! So creative and smart of you to use all these things you already had. This sounds so delicious. Thank you so much for your review! -Danielle

      Reply
  5. Tammy says

    Posted on 5/29/23 at 5:11 pm

    Very tasty! I also added mushrooms. Will definitely make again.

    Reply
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