Start by bringing a deep pan of water to a gentle boil. Steam the broccoli and cauliflower for 15–18 minutes until tender but still vibrant in color; they should be fork-tender without becoming mushy. Once cooked, strain them well and set aside to cool, ensuring they’re dry to prevent a watery casserole.

In the same pan, heat 1 tablespoon of olive oil over medium heat. Add the diced onions and sauté for about 2 minutes until they become translucent. Next, stir in the spinach and minced garlic, cooking until the spinach wilts and the garlic is fragrant, about 2–3 minutes. Take the aromatics off the heat and let them cool slightly.

In a large mixing bowl, combine the whisked eggs, Greek yogurt, and milk for a creamy base. Fold in the shredded rotisserie chicken, half of the cheese, the cooled vegetables, sautéed aromatics, and seasonings such as fresh herbs and spices. Mix everything gently until well combined.

Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with olive oil or cooking spray. Pour the veggie-loaded mixture into the dish, spreading it evenly with a spatula. Top with reserved cheese and sprinkle with crushed parmesan crisps.

Place the casserole in the preheated oven and bake for about 35 minutes. You’ll know it’s ready when the top is golden brown and bubbly.

Once out of the oven, let the Veggie-Loaded Rotisserie Chicken Casserole rest for about 10 minutes. Garnish with freshly chopped parsley before cutting into generous portions and serving warm.