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

  1. 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.
  2. Return the same pan to medìum heat and add 1 tablespoon of olìve oìl. .......
Complete Instructions at projectmealplan.com


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