Quick Rotisserie Chicken Zucchini Casserole Recipe

Introduction

Finding quick and satisfying dinners can be a challenge, especially when you want to use up leftover rotisserie chicken. This rotisserie chicken zucchini casserole is a simple, comforting dish that combines tender chicken with fresh vegetables, making it a perfect meal for busy weeknights. It’s also a sneaky way to add more veggies to everyone’s plate without any fuss.

Ingredients

• 1 package stuffing mix (6 ounces)
• 3/4 cup melted butter
• 3 cups chopped zucchini
• 2 cups cooked chicken breast, cubed
• 1 can condensed cream of chicken soup (10-3/4 ounces, undiluted)
• 1 medium carrot, grated
• 1/2 cup diced onion
• 1/2 cup sour cream

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease an 11×7-inch baking dish to prevent sticking.
2. Step 2: In a large bowl, mix the stuffing mix with the melted butter until coated. Set aside 1/2 cup of this mixture for the topping.
3. Step 3: Add the zucchini, cubed chicken, cream of chicken soup, grated carrot, diced onion, and sour cream to the bowl with the remaining stuffing. Stir thoroughly to combine everything evenly.
4. Step 4: Transfer the mixture into the prepared baking dish and spread it out evenly. Sprinkle the reserved 1/2 cup stuffing mix evenly on top.
5. Step 5: Bake for 40 to 45 minutes, until the casserole is bubbling and the top is golden brown. Let cool slightly before serving.

Tips & Variations

• Replace stuffing mix with a mix of toasted whole grain bread crumbs and herbs (thyme, sage, rosemary) for a healthier, less processed option.
• Use homemade white sauce or cashew cream instead of condensed cream of chicken soup to reduce sodium and avoid dairy.
• Substitute sour cream with Greek yogurt for a higher protein, lower fat alternative, or use dairy-free options like unsweetened coconut yogurt.
• For gluten-free, try crushed gluten-free crackers or almond meal in place of stuffing mix.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through. For longer storage, freeze the casserole for up to 2 months and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of rotisserie chicken?

Yes, cooked fresh chicken breast or thighs can be used. Just be sure the chicken is fully cooked and cubed before adding it to the casserole.

Is this casserole freezer-friendly?

Absolutely. You can freeze the assembled casserole before baking or freeze leftovers after cooking. Just thaw completely in the refrigerator before baking or reheating.

Quick Rotisserie Chicken Zucchini Casserole Recipe

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★★★★★

4.8 from 132 reviews

• Author: Naomi
• Total Time: 55-65 minutes
• Yield: 6 servings 1x

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Description

This Quick Rotisserie Chicken Zucchini Casserole is a comforting and easy-to-make dinner that transforms leftover rotisserie chicken and fresh zucchini into a warm, satisfying meal. With a crispy stuffing topping and a creamy blend of chicken, vegetables, and sour cream, it’s perfect for busy weeknights. This dish also offers simple ingredient substitutions to accommodate different dietary preferences while boosting nutrition.

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Ingredients

Scale 1x2x3x

Stuffing Mixture

• 1 package stuffing mix (6 ounces)
• 3/4 cup melted butter

Casserole Filling

• 3 cups chopped zucchini
• 2 cups cooked chicken breast, cubed
• 1 can condensed cream of chicken soup (10–3/4 ounces, undiluted)
• 1 medium carrot, grated
• 1/2 cup diced onion
• 1/2 cup sour cream

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Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C) to get it ready for baking the casserole. Grease an 11×7-inch baking dish to prevent sticking and ensure easy serving.
2. Mix the Stuffing: In a large bowl, combine the stuffing mix with the melted butter, stirring until the stuffing is fully coated. Reserve 1/2 cup of this mixture for the casserole topping to provide a crunchy texture after baking.
3. Combine Ingredients: Add the chopped zucchini, cubed chicken breast, condensed cream of chicken soup, grated carrot, diced onion, and sour cream to the remaining stuffing mixture. Mix thoroughly so all ingredients are evenly incorporated and coated.
4. Assemble the Casserole: Transfer the combined mixture into the prepared baking dish, spreading it evenly. Sprinkle the reserved 1/2 cup stuffing mix on top evenly to form a crispy crust when baked.
5. Bake and Finish: Place the casserole in the preheated oven and bake for 40 to 45 minutes until bubbly and golden brown on top. Once baked, remove from the oven and allow it to cool slightly before serving for the best texture and flavor.

Notes

• Substitute the stuffing mix with 2 cups toasted whole grain bread crumbs mixed with 1 teaspoon each of dried thyme, sage, and rosemary for a healthier, higher-fiber option.
• For a gluten-free version, replace stuffing mix with crushed gluten-free crackers or almond meal.
• Replace condensed cream of chicken soup with a homemade white sauce (2 tablespoons flour, 2 tablespoons melted butter, 1 cup chicken broth, 1/2 cup milk) or cashew cream for a dairy-free or less processed alternative.
• Swap sour cream with Greek yogurt for higher protein and lower fat, or use unsweetened coconut yogurt or cashew cream for a dairy-free choice.
• Let the casserole rest a few minutes after baking to set and enhance flavors.

• Prep Time: 15-20 minutes
• Cook Time: 40-45 minutes
• Category: Casserole
• Method: Baking
• Cuisine: American

Keywords: rotisserie chicken casserole, zucchini casserole, easy chicken dinner, stuffing casserole, quick baked casserole, leftover chicken recipe