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Veggie Loaded Rotisserie Chicken Casserole - Project Meal Plan Veggie Loaded Rotisserie Chicken Casserole

Ingredients

• 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 (store-bought or make your own – see notes)

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