Veggie Loaded Rotisserie Chicken Casserole

Veggie Loaded Rotisserie Chicken Casserole

  • Prepare: 15M
  • Cook: 55M
  • Total: 1H 10M
Veggie Loaded Rotisserie Chicken Casserole

Veggie Loaded Rotisserie Chicken Casserole

Diets

  • Gluten free

Ingredients

  • Meat

    • 2 cups Rotisserie chicken
  • Produce

    • 2 heaping cups Baby spinach, leaves
    • 1/2 tsp Basil, dried
    • 1 head Broccoli
    • 1 head Cauliflower
    • 1 tbsp Garlic
    • 1 tsp Parsley, dried
    • 1 pinch Red chili pepper flakes
    • 1/2 White onion
  • Refrigerated

    • 2 Eggs
  • Baking & Spices

    • 1 tsp Black pepper, ground
    • 1 tsp Salt
  • Oils & Vinegars

    • 1 tbsp Olive oil
  • Dairy

    • 1 3 cup milk, 2
    • 1 1/2 cups Cheddar cheese, sharp
    • 1 cup Greek yogurt, whole fat
    • 2/3 cup Parmesan, baked crisps
  • Time
  • Prepare: 15M
  • Cook: 55M
  • Total: 1H 10M

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Description

Project meal plan is a food blog dedicated to recipes, meal planning and preparing ahead.

Delicious juicy chicken baked with broccoli, cauliflower, spinach, greek yogurt and more! Healthy and easy, from ProjectMealPlan.com

Directions

  • 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.
  • 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.
  • 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.
  • Finally, add all cooked vegetables and stir until everything is completely mixed. Add to 9×13 greased baking dish.
  • 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.

Nutrition

Nutrition Serving Size: 1/6 of casserole Calories: 335 Fat: 18g Carbohydrates: 11.8g Protein: 32.5g
  • Serves: 9x13 casserole
  • Prepare: PT15M
  • Cook Time: PT55M
  • TotalTime:
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Title:

Veggie Loaded Rotisserie Chicken Casserole - Project Meal Plan

Descrition:

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

Veggie Loaded Rotisserie Chicken Casserole

  • Meat

    • 2 cups Rotisserie chicken
  • Produce

    • 2 heaping cups Baby spinach, leaves
    • 1/2 tsp Basil, dried
    • 1 head Broccoli
    • 1 head Cauliflower
    • 1 tbsp Garlic
    • 1 tsp Parsley, dried
    • 1 pinch Red chili pepper flakes
    • 1/2 White onion
  • Refrigerated

    • 2 Eggs
  • Baking & Spices

    • 1 tsp Black pepper, ground
    • 1 tsp Salt
  • Oils & Vinegars

    • 1 tbsp Olive oil
  • Dairy

    • 1 3 cup milk, 2
    • 1 1/2 cups Cheddar cheese, sharp
    • 1 cup Greek yogurt, whole fat
    • 2/3 cup Parmesan, baked crisps

The first person this recipe

projectmealplan.com

projectmealplan.com

622 0

Found on projectmealplan.com

Project Meal Plan

Veggie Loaded Rotisserie Chicken Casserole - Project Meal Plan

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