The Veggie Loaded Rotisserie Chicken Casserole is a practical, family-friendly dinner that’s low in carbs and full of vegetables. Easy to customize, great for leftovers, and simple enough for a weeknight meal.
Note from Danielle
This casserole was originally posted on October 25th, 2016 and updated to clarify steps and options. Below you’ll find ingredient guidance, substitutions, and tips that I’ve gathered from making this recipe many times.
Tip: A printable recipe card with ingredient amounts and concise instructions is available further down the page. Frequently asked questions and storage notes appear after the recipe.
Recipe Overview
Total Time: 1 hour 10 minutes
Difficulty: Moderate
Method: Stovetop & Baked
Prep: Freezer friendly
Watch how to Make Veggie Loaded Rotisserie Chicken Casserole (2 min):
What are the ingredients in this Veggie Loaded Rotisserie Chicken Casserole?
This casserole centers on a whole rotisserie chicken and lots of vegetables. The rest of the ingredients create a creamy, savory filling. Use the list below as a base—many items can be substituted or adjusted to taste.
- Broccoli & cauliflower: One head each (or use pre-cut florets or steamable bags).
- Olive oil: For sautéing.
- Onion & baby spinach: Adds flavor and bulk.
- Garlic: Fresh, minced.
- Eggs: Serve as a binder.
- Greek yogurt & milk: Make the casserole creamy—yogurt doesn’t leave a tangy yogurt flavor when combined with the other ingredients.
- Sharp cheddar cheese: Shredded; some goes in the filling and some on top.
- Rotisserie chicken: About 3–4 cups shredded (meat from one chicken).
- Red chili pepper flakes: Optional, for heat.
- Dried basil & parsley: Flavor without needing fresh herbs.
- Salt & pepper: To taste; fresh ground black pepper and fine sea salt recommended.
- Parmesan crisps: Crushed for a crunchy topping; store-bought or homemade.
Can I substitute frozen vegetables for the fresh vegetables?
Yes. Frozen pre-cut broccoli and cauliflower work well—steam according to package directions, drain thoroughly, and cool to avoid extra moisture in the casserole. Frozen spinach can be used too if you prefer, but fresh onion is best for texture and flavor. Using frozen vegetables saves time and reduces prep.
I don’t like Greek yogurt. Can I leave it out?
Please don’t omit the Greek yogurt. It provides creaminess without the heaviness of cream or the tang of sour cream. If you absolutely must substitute, sour cream is the closest alternative, but the yogurt version blends seamlessly into the finished dish and is hardly noticeable once baked.
Reader Love
Wow!!! This is delicious! I was skeptical because I’m not a big yogurt fan, but it tastes like cheesy veggie goodness. I divided it into small portions and froze extras for easy meals.
–
My favorite kitchen utensil
I use Rubbermaid High Heat Spatulas for cooking because they work well in heavy pans without scratching surfaces.
Can I add or substitute different vegetables?
Definitely. This recipe is forgiving—just be sure any added vegetables are cooked before assembling the casserole so excess moisture is minimized. Successful reader variations include:
- Butternut squash instead of cauliflower.
- Zucchini added to the mix.
- Broccoli, cauliflower, and carrots from a steamable bag for convenience.
- Cabbage used instead of spinach, if preferred.
Reader Love
Delicious! I added mushrooms and Dijon to the sauce and used crispy onions on top—amazing. This will be in our dinner rotation.
–
I don’t have parmesan crisps — what else can I put on top?
If parmesan crisps aren’t available, try one of these crunchy alternatives:
- Crushed Ritz crackers: Not low-carb, but popular for a buttery crunch.
- Crunchy fried onions: Adds a green-bean-casserole-style texture.
- Seasoned breadcrumbs: Toast with a little butter for a golden topping.
You can also make your own parmesan crisps at home!
Preheat oven to 400°F. Place small piles of shredded parmesan on parchment-lined baking sheet and bake until golden and crisp (about 5–8 minutes). Cool, then crush and sprinkle on the casserole.
Tip from Danielle: Homemade Parm Crisps
Arrange small piles of shredded parmesan on parchment and bake at 400°F for about 8 minutes until crisp. Let cool and crush for topping.
Serve this with…
-
Air Fryer Jojo Potato Wedges
-
How to Cook Quinoa in the Instant Pot
-
Pancake Mix Cheddar Drop Biscuits
Reader Love
Wow! I never comment on recipes but this was delicious. I served it over quinoa and it felt healthy, filling, and yummy. I cooked my own chicken in the crock pot and shredded it — loved it.
–
How to store in the fridge:
Store casserole in an airtight container in the refrigerator for up to 4 days.
How to freeze:
Freeze cooked casserole in an airtight, freezer-safe container or in individual portions using 2-cup trays. Best enjoyed within 3–4 months. Vegetable texture may soften slightly after thawing but the dish remains delicious.
How to reheat:
Thaw in the refrigerator for 24 hours before reheating. Reheat in a 350°F oven for 25–35 minutes, adjusting time for portion thickness. If you like a crisp top, broil briefly at the end—watch closely to avoid burning.
4.7 from 66 reviews
Veggie Loaded Rotisserie Chicken Casserole
Recipe by Danielle
The Veggie Loaded Rotisserie Chicken Casserole is a family-friendly, low-carb, veggie-packed meal that’s easy to customize and stores well for leftovers.
- Total Time1 hour 10 minutes
- Yield6 servings
Ingredients
- 1 head broccoli, stems removed, cut into bite-sized pieces
- 1 head cauliflower, stems removed, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1/2 medium white onion, diced
- 2 heaping cups baby spinach leaves
- 2–3 cloves garlic, minced
- 2 eggs, whisked
- 1 cup plain Greek yogurt (whole fat or 2%)
- 1/4 cup milk (2%)
- 1 1/2 cups sharp cheddar cheese, shredded (separated)
- 3–4 cups cooked rotisserie chicken, shredded
- 1 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1/4 teaspoon red chili pepper flakes (to taste)
- 1 teaspoon fresh ground black pepper
- 1 teaspoon fine sea salt
- 2/3 cup baked parmesan crisps, crushed (store-bought or homemade)
Instructions
- Steam broccoli & cauliflower: Place florets in about 1 inch of water with a pinch of salt in a deep pan or Dutch oven. Cover and steam over medium heat until just tender, about 15–18 minutes. Preheat oven to 375°F when they’re nearly done. Drain thoroughly and let cool.
- Sauté onion & spinach: Heat olive oil in the same pan. Sauté diced onion for about 2 minutes, then add spinach and garlic and cook until spinach is wilted and onions are translucent. Remove from heat and cool slightly.
- Mix filling: In a large bowl whisk eggs, Greek yogurt, and milk until smooth. Stir in shredded chicken, 1 cup of the cheddar (reserve 1/2 cup for the top), parsley, basil, chili flakes, black pepper, and salt. Fold in the cooked vegetables until evenly combined. Transfer mixture to a greased 9×13 baking dish and spread into an even layer.
- Add cheese & bake: Top with remaining cheddar and sprinkle crushed parmesan crisps over the cheese. Bake at 375°F for 35 minutes, until golden on top. For extra crispness, broil 2–3 minutes—watch closely.
Equipment
Pyrex 9×13 Glass Baking Dish
Rubbermaid High Heat Spatula Scraper
Notes
Parmesan crisps: To make at home, place small mounds of shredded parmesan on parchment and bake at 400°F for 5–8 minutes until crisp. Cool and crush.
Broccoli & cauliflower: One 16-ounce bag each of pre-cut broccoli and cauliflower approximates one head each.
Recipe inspired by a similar chicken and cauliflower casserole. Nutrition estimates were calculated with common tools and may vary based on specific ingredients used.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Mains
- Method: Baked
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 335
- Fat: 18g
- Carbohydrates: 11.8g
- Protein: 32.5g