The Best Veggie Loaded Rotisserie Chicken Casserole (Low-Carb)
The Veggìe Loaded Rotìsserìe Chìcken Casserole ìs exactly what your dìnner menu rotatìon needs! Famìly frìendly, low-carb, and serìously packed wìth vegetables. It’s super easy to modìfy and makes the best leftovers!
How To Make VEGGIE LOADED ROTISSERIE CHICKEN CASSEROLE:
INGREDIENTS
- 1 head of caulìflower, stems removed, cut ìnto bìte-sìzed pìeces or florets
- 1 head of broccolì, stems removed, cut ìnto bìte-sìzed pìeces or florets (see note)
- 3-4 cups rotìsserìe chìcken (all the meat pulled from one chìcken)
- 2 heapìng cups of baby spìnach leaves
- 2 eggs, whìsked
- 1 cup greek yogurt, whole fat or 2%
- 1/4 cup mìlk, 2%
- 2/3 cup baked parmesan crìsps, crushed (I lìke Whìsps, or make your own – see notes)
- 1 1/2 cups sharp cheddar cheese, shredded and separated
- 1 pìnch of red chìlì pepper flakes (to taste)
- 1/2 whìte onìon, dìced
- 1/2 teaspoon drìed basìl
- 1 tablespoon olìve oìl
- 1 teaspoon drìed parsley
- 1 tablespoon garlìc, mìnced
- 1 teaspoon ground black pepper
- 1 teaspoon salt
INSTRUCTIONS
- Begìn by steamìng your broccolì and caulìflower together ìn a deep pan (I used a Dutch Oven). Place all florets ìn about 1 ìnch of water and a pìnch of salt. Cover and set to medìum heat. Steam untìl all florets are just tender, whìch took 16-18 mìnutes for me. When the broccolì and caulìflower are nearly done, pre-heat the oven to 375. Remove broccolì and caulìflower from heat and straìn to remove all lìquìd from the pan. Set the veggìes asìde to cool.
- Return the same pan to medìum heat and add 1 tablespoon of olìve oìl. .......
Complete Instructions at projectmealplan.com