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Veggie and Chicken Loaded Casserole

Course Dinner, Main Course
Cuisine American, Casserole
Keyword Chicken Recipe, Easy Casserole, Healthy Casserole, Healthy Dinner Recipe, Healthy Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 People
Author Babbling With Brooke

Ingredients

  • 2 Large Zucchini, chopped
  • 2 Large Squash, chopped
  • 1 Tablespoon Olive Oil
  • 1 Large White Onion, diced
  • 2 Cups Spinach Leaves
  • 1 1/2 Tablespoons Roasted Garlic
  • 2 Large Eggs, whisked
  • 1 Cup Greek Yogurt
  • 1/4 Cup Milk
  • 2 Cups Shredded Sharp Cheddar Cheese
  • 6 Cups Shredded meat pulled from rotisserie chicken Approx. 2 Chickens
  • 1 Teaspoon Ground Red Chili Peppers
  • 1 1/2 Teaspoon Italian Seasoning
  • 1 Teaspoon Ground Pepper
  • 1 Teaspoon Salt
  • 1 Package Ground Ritz Crackers

Instructions

  1. Preheat oven to 375F. Grease a 9 X 13 baking dish. 

  2. In a pan over medium-high heat add chopped zucchini, squash, spinach, onion, and seasonings. Stir frequently until vegetables are cooked and spinach is wilted. Remove from heat. 

  3. In a large mixing bowl, add eggs, yogurt, and milk. Stir until the ingredients are completely mixed. Add the shredded rotisserie chicken and 1 1/2 Cups of the shredded cheese. Once this mixture is combined, add the cooked vegetables and stir until completely mixed. 

  4. Pour the chicken mixture into the baking dish and crumble the ritz crackers over the top of the casserole. Place in the oven for 35 minutes. The casserole is done when the top is golden brown. After 35 minutes, you can put the oven on broil and leave in for an extra 3-5 minutes if you wish to have your casserole more golden brown.