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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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