The Vegan Loaded Rotisserie Chicken Casserole Recipe #vegan #vegetarian #chicken #casserole #dinner #lowcarb
The Vegan Loaded Rotisserie Chicken Casserole Recipe #vegan #vegetarian #chicken #casserole #dinner #lowcarb
The Vegan Loaded Rotisserie Chicken Casserole is exactly what your dinner menu rotation needs! Family friendly, low-carb, and seriously packed with vegetables. It’s super easy to modify and makes the best leftovers! #vegan #vegetarian #chicken #casserole #dinner #lowcarb
Ingredients:
1 1/2 cups sharp cheddar cheese, shredded and separated
3–4 cups rotisserie chicken (all the meat pulled from one chicken)
2 heaping cups of baby spinach leaves
1 tablespoon garlic, minced
1 pinch of red chili pepper flakes (to taste)
1 head of broccoli, stems removed, cut into bite-sized pieces or florets (see note)
1 head of cauliflower, stems removed, cut into bite-sized pieces or florets
1 tablespoon olive oil
1 teaspoon dried parsley
1 teaspoon ground black pepper
1/2 white onion, diced
2 eggs, whisked
1 cup greek yogurt, whole fat or 2%
1/4 cup milk, 2%
1/2 teaspoon dried basil
1 teaspoon salt
2/3 cup baked parmesan crisps, crushed (I like Whisps, or make your own – see notes)
Instructions:
- First, 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.
NOTES:
Parmesan crisps: Readers have suggested making your own parmesan crisps at home: On a baking tray lined with parchment paper, make little piles of shredded parmesan. Bake at 400 degrees F for 5-8 minutes, or until crispy. Crunch them up and sprinkle them on your casserole!
Broccoli & cauliflower: You can use steamable freezer bags of cut broccoli and cauliflower if desired. One 16-ounce bag each of broccoli and cauliflower (two 16-ounce bags total) should be equal to one head of broccoli and one head of cauliflower.
