Description
Making rotisserie chicken zucchini casserole is your answer to getting dinner on the table without hours in the kitchen—it brings together tender shredded chicken, fresh zucchini, and a creamy sauce that bakes into something satisfying and simple. Your family gets a complete meal in one dish that tastes like you spent way more time cooking than you actually did.
Ingredients
Scale
Protein and Produce:
- 2 cups rotisserie chicken, shredded
- 2 medium zucchinis, sliced
Dairy and Binding:
- 1 cup shredded cheddar cheese
- 1 cup cream of chicken soup
- 1/2 cup milk
- 1/2 cup breadcrumbs
Seasonings:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Heat your oven to 350°F (175°C) so it’s ready when you need it.
- Grab a large mixing bowl and combine your 2 cups of shredded rotisserie chicken with the 2 medium zucchini slices you’ve prepared.
- Pour in 1 cup of cream of chicken soup and 1/2 cup of milk, stirring everything together gently.
- Season the mixture with 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and a pinch of salt and pepper to your taste.
- Transfer your prepared mixture into a greased casserole dish, spreading it out evenly across the bottom.
- Sprinkle 1 cup of shredded cheddar cheese over the top of your casserole.
- Scatter 1/2 cup of breadcrumbs over the cheese layer to give you that golden, crispy finish.
- Slide your casserole into the preheated 350°F (175°C) oven and bake for 30 to 35 minutes until the top turns golden brown and the filling bubbles around the edges.
- Remove the dish from the oven and set it on your counter for about 5 minutes to cool slightly before dishing it out.
Notes
- Shred your rotisserie chicken while it’s still warm, as the meat separates more easily and gives you better texture throughout the casserole.
- Slice your zucchini into uniform pieces about a quarter-inch thick so everything cooks at the same rate and you avoid mushy or undercooked spots.
- Mix your cream sauce gently with the zucchini and chicken to prevent breaking up the chicken pieces, which keeps your casserole from becoming too dense.
- For a gluten-free version, swap regular breadcrumbs with crushed gluten-free crackers or almond flour mixed with melted butter for the same crispy topping.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Baked Chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg