Veggie Loaded Rotisserie Chicken Casserole

With it finally being September I’m starting to kick out all my favorite soup and casserole dishes even though Denver is still in the 90’s (eye roll). When I found this veggie loaded casserole I had to try it. I love anything that lets me use a rotisserie chicken because sometimes I’m lazy (aren’t we all?). I also love anything that uses greek yogurt because I always have it in the house and helps make recipes so much healthier than using a cream. This recipe was really easy, filling and warmed Kirby and I right up! It’s again perfect for left overs which if you haven’t realized by now I try and to do with a lot of the recipes we make. It can be hard finding ones for just two people, but don’t let 6-8 servings scare you! We bring ours for lunches or save them for nights we know are super busy. Enjoy babes!

You can get the original recipe from Project Meal Plan here.

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Veggie Loaded Rotisserie Chicken Casserole
Prep Time 15 minutes
Cook Time 55 minutes
Passive Time 5 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 55 minutes
Passive Time 5 minutes
Servings
people
Ingredients
Instructions
  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, pre-heat the oven to 375. 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.
Recipe Notes

*Notes: The original recipe on Project Meal Plan used Whisps which are baked parmesan crisps, but since I couldn't find them in our grocery store I subbed bread combs. We ate this recipe as leftovers up to 3 days later.

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