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
