Veggie Loaded Rotisserie Chicken Casserole

projectmealplan.com

EMILY BENNETT

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

½ medium white onion, diced

2 heaping cups of baby spinach leaves

2 to 3 cloves garlic, minced

2 eggs, whisked

1 cup plain Greek yogurt, whole fat or 2%

¼ cup milk, 2%

1 ½ cups sharp cheddar cheese, shredded, separated

3 to 4 cups cooked rotisserie chicken (all the meat pulled from one chicken)

1 teaspoon dried parsley

½ teaspoon dried basil

¼ teaspoon red chili pepper flakes (to taste)

1 teaspoon fresh ground black pepper

1 teaspoon fine sea salt

⅔ cup baked parmesan crisps, crushed (store-bought or make your own - see notes)

Directions at projectmealplan.com

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