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
3–4cups cooked rotisserie chicken (all the meat pulled from one chicken)
1 teaspoondried parsley
1/2 teaspoondried basil
1/4 teaspoonred chili pepper flakes (to taste)
1 teaspoon fresh ground black pepper
1 teaspoon fine sea salt
2/3cup baked parmesan crisps, crushed (store-bought or make your own – see notes)
Instructions
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.
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.
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.
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.
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.