On evenings when I’m craving something both hearty and soothing, this rotisserie chicken and zucchini casserole steps in like an old friend. It’s the kind of dish that doesn’t demand much fuss but rewards you with a comforting embrace on a plate. The kitchen fills with that inviting aroma of garlic and melting cheese, pulling you closer even before the timer dings. I once started chopping the zucchinis while distracted by a phone call, and somewhere between slicing and stirring, I realized the beauty of a meal that lets you wander a bit without losing its magic.
What I love about this casserole is how it balances fresh and familiar. The zucchini rounds soften perfectly without turning to mush, mingling with tender shreds of rotisserie chicken and a creamy sauce that’s just tangy enough to keep you interested. When it comes out golden and bubbly from the oven, it’s like a promise kept — a warm, satisfying reward for a busy day.
- Blends fresh zucchini and rotisserie chicken for a quick, comforting dinner.
- The creamy cheese sauce adds richness without feeling heavy — though it’s definitely indulgent.
- It’s simple — and that’s kind of the point. No complicated steps or fancy ingredients, just a cozy bake.
- Feeds a crowd but still works great for leftovers, reheating nicely in a pinch.
- Because of the zucchini, it’s best eaten fresh; freezing can make it a bit watery.
If you’re hesitant about casseroles because they sometimes feel dry or one-note, this one surprises with its layers of flavor and texture. The mix of tangy sour cream with mozzarella and Parmesan creates a mellow, cheesy backdrop, while a hint of crushed red pepper flakes adds just a subtle kick — nothing overwhelming but enough to keep things interesting.
PrintRotisserie Chicken and Zucchini Casserole
A hearty and comforting 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 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 shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup sour cream
1/2 cup mayonnaise
1/2 cup chicken broth
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
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 until translucent, about 4 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Add the sliced zucchini to the skillet and cook, stirring occasionally, until slightly softened, about 5 minutes. Remove from heat.
In a large mixing bowl, combine sour cream, mayonnaise, chicken broth, dried Italian seasoning, salt, black pepper, and crushed red pepper flakes. Stir until smooth.
Add the shredded rotisserie chicken, cooked zucchini mixture, and half of the mozzarella cheese to the bowl. Mix until well combined.
Transfer the mixture to a greased 9×13 inch baking dish and spread evenly.
Sprinkle the remaining mozzarella cheese and grated Parmesan cheese evenly over the top.
Bake uncovered in the preheated oven for 30 to 35 minutes, or until the casserole is bubbly and the cheese is golden brown.
Remove from the oven and let cool for 5 minutes before serving.
For this recipe, you don’t need any special equipment beyond a baking dish and a skillet, making cleanup easy too. Serving it alongside a crisp green salad or some crusty bread rounds out the meal nicely. I’ve tried swapping the zucchini for yellow squash once or twice — it works but changes the texture a bit, so I usually stick with zucchini. Sometimes I sneak in a handful of fresh herbs if they’re on hand, though I haven’t tested that enough to swear by it.
FAQ
Can I use other cooked chicken? Yes, leftover roasted or grilled chicken works well here if you don’t have rotisserie.
Is it possible to make this dairy-free? I haven’t tried a dairy-free version, but swapping sour cream and cheeses for plant-based alternatives might work with some texture differences.
Can I prep this ahead? You can assemble it a few hours in advance and keep it refrigerated, then bake just before serving for convenience.
When you’re ready for dinner that feels like a warm hug, this casserole will be waiting. Give it a try—your kitchen will thank you.