Begin by steaming your broccoli (1 head, cut into florets) and cauliflower (1 head, cut into florets) together in a deep pan (I used a Dutch Oven). Place all florets in about 1 inch of water and add a pinch of salt. Cover and set to medium heat. Steam until all florets are just tender, about 15-18 minutes. When the broccoli and cauliflower are nearly done, preheat the oven to 375F. Remove broccoli and cauliflower from heat and strain to remove all liquid from the pan. Set the veggies aside to cool.

Return the same pan to medium heat and add olive oil (1 tablespoon). When the oil is hot, add onion (½ medium, diced) and cook for 2 minutes. Add spinach (2 heaping cups) and garlic (2-3 cloves, minced). Continue cooking, stirring frequently, until spinach is wilted and onions are beginning to turn translucent. Remove from heat and let it cool.

In a large mixing bowl, add eggs (2, whisked), greek yogurt (1 cup), and milk (¼ cup). Stir until completely mixed. Add rotisserie chicken (3-4 cups), 1 cup cheese (save remaining), parsley (1 teaspoon), basil (½ teaspoon), red chili pepper flakes (¼ teaspoon), black pepper (1 teaspoon), and salt (1 teaspoon). Give it a stir, then add all cooked vegetables and stir until everything is completely mixed together. Add to 9×13 greased baking dish and spread into an even layer.

Spread remaining cheese (½ cup) on top. Sprinkle parmesan crisps (⅔ cup, crushed) on top of cheese. Place in the oven for 35 minutes. Casserole is done when the top is golden brown. I like to broil for 3 extra minutes to give the top a little extra crisp.