VEGGIE LOADED ROTISSERIE CHICKEN CASSEROLE

The Veggie Loaded Rotisserie chook Casserole is exactly what your dinner menu rotation needs! circle of relatives friendly, low-carb, and critically packed with veggies. It’s brilliant smooth to regulate and makes the quality leftovers!

Truly! Readers have reported achievement the usage of frozen pre-reduce broccoli and cauliflower in place of sparkling heads of each. Steam according to the package directions, then continue following the relaxation of the casserole recipe! make sure to empty all the extra water off and allow them to cool for some time to lessen extra moisture within the casserole.

This approach should prevent a bit of time, and i honestly agree it’s a super shortcut for this recipe. but, after I make the casserole, I do follow original guidelines. normally, I choose to use clean produce because there’s less packaging waste involved.

This recipe does no longer taste like Greek yogurt in any way. The yogurt is a demand to assist deliver some creaminess to the casserole, rather than the usage of some thing else like heavy cream or sour cream. however I promise, the taste is completely blanketed up by all of the spices, veggies and bird.

One reader remark from under: “i used to be a touch skeptical because I’m no longer a large yogurt fan, however it just tastes like cheesy veggie goodness.”

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 white onion, diced
• 2 heaping cups of baby spinach leaves
• 1 tablespoon garlic, minced
• 2 eggs, whisked
• 1 cup greek yogurt, whole fat or 2%
• 1/4 cup milk, 2%
• 1 1/2 cups sharp cheddar cheese, shredded and separated
• 3–4 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 (I like Whisps, or make your own – see notes)

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.