Sometimes, the end of a long day calls for a meal that feels like a warm hug but doesn’t demand hours in the kitchen. This rotisserie chicken and zucchini casserole fits that bill beautifully. It brings together the ease of pre-cooked chicken with the fresh, light bite of zucchini, all wrapped in a creamy, cheesy sauce that browns just right in the oven.
I remember the first time I made this dish; I was juggling a few things at once—half-distracted by a phone call and the hum of the dishwasher. The house smelled like garlic and onions, soft and welcoming, while the zucchini slices sizzled slightly in the pan. It wasn’t perfect; I think I might have added a pinch too much salt, but that just made the flavors a bit bolder. Sitting down to eat it felt like a small victory, the kind of meal that’s both satisfying and surprisingly easy. It’s the sort of dinner that invites you to slow down just enough to enjoy the comfort in every bite.
- The blend of rotisserie chicken and fresh zucchini creates a hearty yet fresh flavor profile that’s not too heavy.
- The creamy cheese sauce bakes to a golden top, offering a delightful texture contrast—but it’s also simple enough that you won’t be stuck cleaning up a mess.
- This casserole comes together quickly, making it a solid choice when time is tight and you want something homey.
- It’s simple—and that’s kind of the point. No complicated steps, just good food that feels like it took more effort than it did.
Even if you’re not a seasoned cook, this casserole is forgiving. You can tweak the cheese or spices without worry, and it still turns out deliciously. If leftovers happen, they reheat well, so it’s fine if you don’t finish the whole dish in one go.
PrintRotisserie Chicken and Zucchini Casserole
A comforting and easy-to-make casserole combining tender rotisserie chicken, fresh zucchini, and a creamy cheese sauce baked to golden perfection.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6
Ingredients
3 cups cooked rotisserie chicken, shredded
3 medium zucchinis, sliced into 1/4-inch rounds
1 medium yellow onion, finely chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 cup sour cream
1 cup shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup mayonnaise
1/2 cup milk
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/2 cup breadcrumbs
Instructions
Preheat the oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 4-5 minutes until softened.
Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant. Remove from heat.
In a large mixing bowl, combine sour cream, mayonnaise, milk, dried thyme, salt, black pepper, and paprika. Stir until smooth.
Add the shredded rotisserie chicken, cooked onion and garlic mixture, sliced zucchini, shredded cheddar cheese, and grated Parmesan cheese to the bowl. Mix everything until well combined.
Lightly grease a 9×13-inch casserole dish. Transfer the mixture into the dish and spread evenly.
Sprinkle the breadcrumbs evenly over the top of the casserole.
Bake in the preheated oven for 30-35 minutes, or until the casserole is bubbly and the top is golden brown.
Remove from the oven and let it cool for 5 minutes before serving.
Don’t worry about fancy equipment for this one—just a good oven and a baking dish will do. I usually serve it with a simple green salad or some crusty bread to soak up the sauce. If you want to switch things up, sometimes I swap the cheddar for mozzarella, or add a sprinkle of chili flakes for a little kick, but honestly, the original combo is hard to beat. You could even toss in some mushrooms or bell peppers if you’re feeling adventurous, though I haven’t tested all variations myself.
FAQ
Can I use frozen zucchini? Fresh zucchini works best here, but if you do use frozen, make sure to thaw and drain it well to prevent excess moisture.
Is this casserole freezer-friendly? Yes, it freezes nicely for up to two months. Just thaw overnight in the fridge before reheating.
Can I make this dairy-free? You could try swapping out the cheese and sour cream for plant-based alternatives, but it might change the texture a bit.
How long does it keep? Store leftovers in an airtight container in the fridge for up to three days.
If you’ve got a busy evening ahead or just want a meal that feels like a little treat without the fuss, give this rotisserie chicken and zucchini casserole a try. It’s the kind of dish that quietly makes dinner time a bit easier and a lot cozier.