Cheesy Rotisserie Chicken Casserole Recipe : The Vegetable Loaded Rotisserie Chicken Casserole is the ideal addition to your rotating supper menu! Low-carb, family-friendly, and incredibly vegetable-rich. It’s really versatile and produces the finest leftovers!
Using Greek yogurt in place of cream was one of my very first discoveries when it came to casserole preparation. Greek yogurt is not heavy cream and is incredibly tasty, creamy, and adaptable.
Cheesy Rotisserie Chicken Casserole Recipe
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 medium white onion, diced
- 2 heaping cups of baby spinach leaves
- 2–3 cloves 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, separated
- 3–4 cups cooked rotisserie chicken (all the meat pulled from one chicken)
- 1 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1/4 teaspoon red chili pepper flakes (to taste)
- 1 teaspoon fresh ground black pepper
- 1 teaspoon fine sea salt
- 2/3 cup baked parmesan crisps, crushed
INSTRUCTIONS
Steam broccoli and cauliflower: In a large pan (I used a Dutch oven), steam your broccoli (one head, cut into florets) and cauliflower (one head, cut into florets) together. Add a small pinch of salt and submerge each floret in about 1 inch of water. Adjust the heat to medium and cover. Steam for 15 to 18 minutes, or until all of the florets are barely soft. Preheat the oven to 375 degrees Fahrenheit when the broccoli and cauliflower are almost done. After taking the broccoli and cauliflower from the stove, drain them to get rid of all the liquid. Allow the vegetables to cool.
Saute spinach and onions: Put the same skillet back over medium heat and add one tablespoon of olive oil. Add the onion (1/2 medium, diced) and sauté for 2 minutes after the oil is heated. Add two cups of spinach and three minced cloves of garlic. Stirring constantly, continue cooking until onions are starting to turn translucent and spinach has wilted. Turn off the heat and let it to cool.
Combine everything: Whisk together the two eggs, one cup of Greek yogurt, and 1/4 cup of milk in a large mixing dish. Mix thoroughly by stirring. Add the 3–4 cups of rotisserie chicken, 1 cup of cheese (saving some), 1/2 teaspoon of basil, 1 teaspoon of parsley, 1/4 teaspoon of red chili pepper flakes, 1 teaspoon of black pepper, and 1 teaspoon of salt. After giving it a quick swirl, add all of the cooked veggies and continue stirring until everything is well combined. Spread evenly in a 9×13 baking dish that has been buttered.
Spread the remaining 1/2 cup of cheese on top and bake. Top cheese with 2/3 cup of crushed parmesan crackers. Put in the oven for thirty-five minutes. When the top of the casserole is golden brown, it’s done. To get a little more crispiness on top, I prefer to broil for an additional three minutes.
ALSO SEE
NOTES
Parmesan crisps: Readers have recommended preparing them at home: Make tiny stacks of the shredded parmesan cheese on a baking tray covered with parchment paper. Bake for 5 to 8 minutes at 400 degrees Fahrenheit, or until crispy. Pinch them finely and add them to your casserole! Here are more thorough recipe directions.
Broccoli and cauliflower: If preferred, you can use frozen, steamable packs of chopped broccoli and cauliflower. One head of broccoli and one head of cauliflower should be equal to one 16-ounce bag of each vegetable (two 16-ounce bags total).
12 Tomatoes’ Chicken Cauliflower Casserole served as inspiration. Estimated nutritional data using My Fitness Pal. Information updated on June 5, 2018; video added on May 26, 2017.
NUTRITION INFORMATION
- Serving Size: 1/6 of casserole
- Calories: 335
- Fat: 18g
- Carbohydrates: 11.8g
- Protein: 32.5g
