Veggie Loaded Rotisserie Chicken Casserole

• Gluten free

• 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

Found on projectmealplan.com

Description

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