Rotisserie 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.