Veggie Loaded Rotisserie Chicken Casserole

The Veggie 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!


  • 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
  • 1/2 white onion, diced
  • 2 heaping cups of baby spinach leaves
  • 1 tablespoon garlic, minced
  • 2 eggs, whisked
  • 1 cup greek yogurt, whole fat or 2%
  • 1/4 cup milk, 2%
  • 1 1/2 cups sharp cheddar cheese, shredded and separated
  • 3-4 cups rotisserie chicken (all the meat pulled from one chicken)
  • 1 pinch of red chili pepper flakes (to taste)
  • 1/2 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 2/3 cup baked parmesan crisps, crushed (I like Whisps, or make your own – see notes)


  1. 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.
  2. 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.
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