Veggie Loaded Rotisserie Chicken Casserole
Servings Prep Time
6people 15minutes
Cook Time Passive Time
55minutes 5minutes
Servings Prep Time
6people 15minutes
Cook Time Passive Time
55minutes 5minutes
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.