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Rotisserie Chicken & Zucchini Casserole

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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.

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

  1. Preheat oven to 350°F and grease a 9×13-inch baking dish.
  2. In a large mixing bowl, combine the sour cream, cream of chicken soup, cheddar cheese, garlic powder, salt, and pepper.
  3. Add the chopped zucchini, onion, and shredded rotisserie chicken to the bowl and mix until well combined.
  4. Spread the mixture evenly into the prepared baking dish.
  5. In a separate bowl, mix the dry stuffing mix with melted butter until fully coated.
  6. Sprinkle the buttery stuffing evenly over the casserole.
  7. Bake uncovered for 40–45 minutes or until the top is golden brown and the casserole is hot and bubbly.
  8. 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

Find it online: https://yumfamilyrecipes.com/rotisserie-chicken-zucchini-casserole/