Recipe by Project Meal Plan ( thank you )
Source projectmealplan.com@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 (I like Whisps, or make your own – see notes)
INSTRUCTIONS
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.
Visit projectmealplan.com@VEGGIE LOADED ROTISSERIE CHICKEN CASSEROLE for full recipe
Source projectmealplan.com@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 (I like Whisps, or make your own – see notes)
INSTRUCTIONS
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.
Visit projectmealplan.com@VEGGIE LOADED ROTISSERIE CHICKEN CASSEROLE for full recipe
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