Rotisserie 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.