A creamy, cheesy, and satisfying casserole made with shredded rotisserie chicken, tender zucchini, and a rich buttery stuffing topping. This comforting dish brings together classic flavors and simple ingredients into a weeknight favorite the whole family enjoys.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 medium zucchinis, diced
2 cups cooked rotisserie chicken, shredded
1/2 cup sour cream
1 can (10.5 oz) cream of chicken soup
1/2 small onion, diced
1/2 teaspoon garlic powder
1 box (6 oz) stuffing mix (such as Stove Top)
1/2 teaspoon black pepper
1/2 cup butter, melted
Directions
I preheat the oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
In a large bowl, I mix together the diced zucchini, shredded rotisserie chicken, cream of chicken soup, sour cream, diced onion, garlic powder, and black pepper until fully combined.
I spread this mixture evenly into the prepared baking dish.
In a separate bowl, I stir the dry stuffing mix with the melted butter until the crumbs are evenly coated.
I sprinkle the buttery stuffing over the casserole and bake it for 35–40 minutes, until the top is golden and the filling is bubbling.
After removing it from the oven, I let it cool for about 5 minutes before serving.
Servings and timing
Servings: 6 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Calories per Serving: 320 kcal
Variations
I sometimes like to switch things up depending on what I have on hand. Here are some ideas:
Swap the zucchini for yellow squash or a mix of both.
Add a handful of shredded cheddar or mozzarella cheese to the filling for extra cheesiness.
Use cream of mushroom or cream of celery soup for a different flavor profile.
Mix in cooked broccoli florets or peas to increase the veggie content.
For a lower-carb version, I replace the stuffing mix with crushed pork rinds or a low-carb breadcrumb alternative.
Storage/Reheating
To store leftovers, I cover the casserole tightly or transfer it to an airtight container and refrigerate for up to 4 days.
When I want to reheat it, I use the microwave for a quick option—just a couple of minutes per portion. For best texture, especially with the stuffing topping, I reheat it in the oven at 350°F until warmed through (about 15–20 minutes).
This casserole also freezes well. I let it cool completely, wrap it tightly, and freeze it for up to 2 months. When ready to eat, I thaw it in the fridge overnight and reheat as above.
FAQs
How do I know when the casserole is fully cooked?
I look for a golden-brown top and bubbling edges—usually around the 35 to 40-minute mark. The internal temperature should be at least 165°F if you’re checking.
Can I make this casserole ahead of time?
Yes, I often assemble the casserole up to a day in advance. I cover it and store it in the fridge, then bake it fresh when I’m ready.
Can I use fresh chicken instead of rotisserie?
Absolutely. I sometimes use poached or baked chicken breast, just make sure it’s fully cooked and shredded before adding.
What can I serve with this casserole?
This dish is hearty on its own, but I like to serve it with a crisp side salad or steamed green beans for balance.
Is it okay to use frozen zucchini?
Yes, I’ve used frozen diced zucchini before. I just make sure to thaw and drain it well to avoid excess moisture in the casserole.
Conclusion
This Rotisserie Chicken Zucchini Casserole is one of my go-to recipes when I want something cozy, quick, and satisfying. It combines creamy, savory flavors with the ease of rotisserie chicken and a deliciously crunchy topping. Whether it’s a casual weeknight dinner or a dish to share at a potluck, it’s always a hit.
📖 Recipe:
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Rotisserie Chicken Zucchini Casserole
- Total Time: 50 minutes
- Yield: 6 servings
Description
A creamy, cheesy, and satisfying casserole made with shredded rotisserie chicken, tender zucchini, and a rich buttery stuffing topping. Perfect for busy weeknights and family dinners.
Ingredients
2 medium zucchinis, diced
2 cups cooked rotisserie chicken, shredded
1 can (10.5 oz) cream of chicken soup
1/2 cup sour cream
1/2 small onion, diced
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 box (6 oz) stuffing mix (such as Stove Top)
1/2 cup butter, melted
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
- In a large bowl, mix together the diced zucchini, shredded rotisserie chicken, cream of chicken soup, sour cream, diced onion, garlic powder, and black pepper until fully combined.
- Spread the mixture evenly into the prepared baking dish.
- In a separate bowl, stir the dry stuffing mix with the melted butter until evenly coated.
- Sprinkle the buttery stuffing over the casserole.
- Bake for 35–40 minutes, until the top is golden and the filling is bubbling.
- Remove from oven and let cool for about 5 minutes before serving.
Notes
Swap zucchini for yellow squash or use a mix of both.
Add shredded cheddar or mozzarella cheese for extra cheesiness.
Use cream of mushroom or celery soup for variation.
Mix in broccoli florets or peas for added veggies.
For a lower-carb version, use crushed pork rinds or low-carb breadcrumbs instead of stuffing mix.
Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
Reheat in microwave or oven for best texture.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 65mg
