Veggie Loaded Rotisserie Chicken Casserole

Veggie Loaded Rotisserie Chicken Casserole


Ingredients:
2 heaping cups of baby spinach leaves
1 tablespoon olive oil
1 head of cauliflower, stems removed, cut into bite-sized pieces or florets
1/2 white onion, diced
1 head of broccoli, stems removed, cut into bite-sized pieces or florets (see note)
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Instructions:
  • First step is 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.
  • And then, 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.
  • And then, visit for full instruction : https://projectmealplan.com/veggie-loaded-rotisserie-chicken-casserole/



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