Why You’ll Love Rotisserie Chicken & Zucchini Casserole Recipe
This casserole is:
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Easy to prepare with minimal prep work
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Comforting and satisfying — creamy inside with a crunchy stuffing top
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Family‑friendly, even for picky eaters
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Great for using up rotisserie chicken and zucchini
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 small rotisserie chicken, pulled and shredded
3 medium zucchinis, diced
1 (6 oz) box chicken stuffing mix
1/2 cup butter, melted
1 (10 oz) can cream of chicken soup
1/2 cup sour cream
Directions
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Preheat the oven to 350 °F (175 °C) and grease a 9×13‑inch baking dish.
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In a large bowl, melt the butter and mix it with the dry stuffing mix. Reserve half of this mixture for the topping later.
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Add the shredded chicken, diced zucchini, cream of chicken soup, and sour cream to the remaining stuffing mixture. Stir until well combined.
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Spread the mixture evenly into the prepared baking dish.
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Sprinkle the reserved stuffing mixture over the top.
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Bake uncovered on the middle rack for 35–45 minutes, until heated through and the top is golden brown.
Servings and timing
Servings: About 6–8
Prep time: ~10 minutes
Cook time: 35–45 minutes
Total time: ~45–55 minutes
Variations
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Add extra vegetables like yellow squash, mushrooms, or corn for more color and nutrients
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Swap cream of chicken soup with cream of mushroom for a slightly different flavor
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Use cooked cubed chicken breasts instead of rotisserie chicken
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Sprinkle shredded cheese on top during the last few minutes of baking for a cheesy finish
Storage/Reheating
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
Reheating: Warm individual servings in the microwave or reheat the entire casserole in a 350 °F oven until heated through.
FAQs
What type of stuffing mix should I use?
Use a boxed dry chicken stuffing mix — no need to prepare it outside of this recipe.
Can I make this casserole ahead of time?
Yes, assemble it in the baking dish, cover, and refrigerate. Bake when ready.
Can I freeze this casserole?
It’s best to freeze before baking. Wrap well and freeze up to 2–3 months. Thaw before baking.
Can I use another type of chicken?
Yes — cooked shredded chicken breasts or canned chicken work too.
Is this recipe gluten‑free?
Not as written — swap the stuffing mix for a gluten‑free version to make it gluten‑free.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 4 days.
Can I lower the calories?
You could use low‑fat sour cream and cream soup to reduce calories.
What size baking dish is best?
A 9×13‑inch dish works well for even cooking.
Can I add cheese?
Yes — cheese can be added on top before baking or after.
What should I serve it with?
Serve with a simple salad or steamed veggies for a complete meal.
Conclusion
This Rotisserie Chicken & Zucchini Casserole is a simple, satisfying dish that’s perfect for busy evenings. With minimal prep and a comforting combination of creamy and crunchy textures, it’s sure to become a family favorite. Enjoy the versatility and easy cleanup too!
Rotisserie Chicken & Zucchini Casserole
A creamy, cheesy zucchini casserole made easy with rotisserie chicken. This simple dinner recipe is perfect for busy weeknights and packed with flavor, vegetables, and protein.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
- 2 cups cooked rotisserie chicken, shredded
- 3 medium zucchinis, chopped
- 1/2 small yellow onion, diced
- 1 cup sour cream
- 1 (10.5 oz) can cream of chicken soup
- 1 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 (6 oz) box Stove Top stuffing mix (chicken flavor)
- 1/2 cup (1 stick) butter, melted
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the sour cream, cream of chicken soup, cheddar cheese, garlic powder, salt, and pepper.
- Add the chopped zucchini, onion, and shredded rotisserie chicken to the bowl and mix until well combined.
- Spread the mixture evenly into the prepared baking dish.
- In a separate bowl, mix the dry stuffing mix with melted butter until fully coated.
- Sprinkle the buttery stuffing evenly over the casserole.
- Bake uncovered for 40–45 minutes or until the top is golden brown and the casserole is hot and bubbly.
- Let cool slightly before serving.
Notes
- To make this lower in sodium, use low-sodium cream of chicken soup and unsalted butter.
- Feel free to substitute yellow squash for zucchini.
- For extra veggies, add chopped mushrooms or bell peppers.
- This dish can be made ahead and refrigerated before baking.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 410
- Sugar: 4g
- Sodium: 820mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 85mg
