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

Veggie Loaded Rotisserie Chicken Casserole

Yield: 6 servings 1x
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. It’s super easy to modify and makes the best leftovers!



  • 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 plain Greek yogurt, whole fat or 2%
  • 1/4 cup milk, 2%
  • 1 1/2 cups sharp cheddar cheese, shredded and separated
  • 34 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)


  1. 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.
  2. 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.
  3. 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.
  4. Finally, add all cooked vegetables and stir until everything is completely mixed. Add to 9×13 greased baking dish.
  5. 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.


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
© Author: Danielle
Method: Baked
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