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Veggie-Loaded Rotisserie Chicken Casserole

Veggie-Loaded Rotisserie Chicken Casserole for Cozy Nights

This Veggie-Loaded Rotisserie Chicken Casserole is a comforting and healthy meal perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Vegetables
  • 1 bunch Broccoli You can substitute with frozen pre-cut broccoli for convenience.
  • 1 head Cauliflower Frozen is an option, just ensure it's drained well.
  • 1 cup Spinach Frozen spinach can be used too; squeeze out excess moisture.
  • 0.5 medium Onion Diced; shallots can be a sweeter alternative.
  • 3 cloves Garlic Minced; fresh is ideal.
Casserole Base
  • 2 tbsp Olive Oil Substitute with any cooking oil you prefer.
  • 2 large Eggs Whisked to bind ingredients together.
  • 1 cup Greek Yogurt Sour cream is an acceptable substitute.
  • 0.25 cup Milk Any type of milk works, including dairy-free options.
Protein and Toppings
  • 3-4 cups Rotisserie Chicken Shredded; leftover cooked chicken breast can also be used.
  • 1.5 cups Cheese Divided; dairy-free cheese for a vegan option.
  • 0.67 cup Parmesan Crisps Crushed for a crunchy topping.
Seasoning
  • 1 tsp Parsley Adds freshness; can be omitted.
  • 0.5 tsp Basil Use mixed Italian herbs if fresh is unavailable.
  • 0.25 tsp Red Chili Pepper Flakes Optional for heat.
  • 1 tsp Black Pepper Any ground pepper can be used.
  • 1 tsp Salt Adjust based on dietary needs.

Equipment

  • large mixing bowl
  • Skillet
  • 9x13-inch baking dish

Method
 

Step-by-Step Instructions
  1. Steam the broccoli and cauliflower in a deep pan over medium heat for 15-18 minutes until tender but not mushy. Strain and cool slightly.
  2. Heat olive oil in a large skillet over medium heat. Add diced onions and sauté for about 2 minutes until translucent. Stir in spinach and garlic, cooking until spinach wilts, about 3-4 minutes. Set aside.
  3. In a large mixing bowl, whisk eggs. Add Greek yogurt and milk, mixing until smooth. Incorporate shredded chicken, half of the cheese, steamed vegetables, sautéed aromatics, and spices. Stir until creamy and uniform.
  4. Grease a 9x13-inch baking dish with olive oil. Pour and spread the mixture evenly. Top with remaining cheese and crushed parmesan crisps.
  5. Preheat oven to 375°F (190°C). Bake casserole for 35 minutes, until golden brown and bubbly. Broil for 3 minutes for extra crunch.
  6. Let the casserole rest for 10 minutes before serving. Garnish with chopped parsley if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 50IUVitamin C: 70mgCalcium: 20mgIron: 15mg

Notes

Store leftovers in an airtight container for up to 4 days in the fridge. Freeze in portioned containers for up to 3-4 months.

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