A creamy, cheesy and comforting casserole made with tender rotisserie chicken, fresh zucchini, garlic, herbs, and melted cheese. It’s an easy weeknight dinner and a great way to use leftover chicken.

Ingredients

Chicken & Vegetables

• 3 cups cooked rotisserie chicken, shredded or chopped
• 3 medium zucchini, sliced into thin half-moons
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper

Creamy Sauce

• 4 oz (115 g) cream cheese, softened
• ½ cup sour cream
• ½ cup chicken broth
• ½ cup mayonnaise or plain Greek yogurt
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• ½ cup grated Parmesan cheese

Cheese Topping

• 1 cup shredded mozzarella cheese
• ½ cup shredded cheddar cheese
• 2 tablespoons grated Parmesan

Optional Garnish

• 2 tablespoons fresh parsley, chopped
• ¼ teaspoon red pepper flakes
• Freshly ground black pepper

 Instructions

1. Preheat the oven

Preheat your oven to 375°F (190°C).

Lightly grease a 9 × 13-inch baking dish with cooking spray or a little olive oil.

2. Prepare the rotisserie chicken

Remove the skin and bones from the rotisserie chicken.

Shred or chop the meat into bite-sized pieces.

You should have approximately 3 cups of cooked chicken.

Set aside.

3. Prepare the zucchini

Wash the zucchini and cut it into thin half-moon slices.

Because zucchini contains a lot of water, sprinkle it lightly with salt and let it sit for about 10 minutes.

Pat the zucchini thoroughly dry with paper towels.

This helps prevent the finished casserole from becoming watery.

4. Sauté the zucchini and onion

Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

Add the diced onion and cook for 3–4 minutes, until softened.

Add the zucchini and cook for another 5–6 minutes, stirring occasionally.

The zucchini should be slightly softened but still have some firmness.

Add the minced garlic and cook for 30 seconds.

Remove the skillet from the heat.

5. Prepare the creamy sauce

In a medium bowl, combine:

• Softened cream cheese
• Sour cream
• Chicken broth
• Mayonnaise or Greek yogurt
• Italian seasoning
• Paprika
• Garlic powder
• Onion powder
• ½ cup Parmesan
• Black pepper

Whisk until the mixture is smooth and creamy.

If the cream cheese is difficult to blend, allow it to soften at room temperature for a few more minutes.

6. Combine the chicken and vegetables

Place the shredded rotisserie chicken in a large mixing bowl.

Add the sautéed zucchini, onion, and garlic.

Pour the creamy sauce over everything.

Gently stir until the chicken and vegetables are evenly coated.

Taste and add additional salt or pepper if needed. Remember that rotisserie chicken and Parmesan can already contain quite a bit of salt.

7. Transfer to the casserole dish

Pour the mixture into the prepared baking dish.

Spread it evenly with a spatula.

Press the mixture gently into the corners so it cooks evenly.

8. Add the cheese topping

Sprinkle the mozzarella evenly over the top.

Add the shredded cheddar.

Finish with the remaining 2 tablespoons Parmesan.

The combination of mozzarella, cheddar, and Parmesan creates a golden, bubbly topping.

9. Bake

Cover the casserole loosely with aluminum foil.

Bake for 20 minutes.

Remove the foil and continue baking for another 10–15 minutes, until the cheese is melted and bubbling and the casserole is heated through.

10. Brown the cheese

For an extra-golden top, switch the oven to broil/grill for approximately 1–2 minutes.

Watch it carefully so the cheese doesn’t burn.

11. Rest

Remove the casserole from the oven.

Let it rest for 5–10 minutes before serving.

This allows the creamy sauce to settle and makes the casserole easier to scoop.

12. Garnish and serve

Sprinkle with fresh chopped parsley.

Add a little freshly ground black pepper or red pepper flakes if desired.

Serve warm.

 Recipe Details

• Prep Time: 15 minutes
• Cook Time: 35–40 minutes
• Rest Time: 5–10 minutes
• Total Time: About 1 hour
• Servings: 6
• Difficulty: Easy

 Tips for the Best Casserole

• Remove excess zucchini moisture: This is the most important step for avoiding a watery casserole.
• Don’t overcook the zucchini: It should still have some texture before going into the oven.
• Use room-temperature cream cheese: It blends much more easily into the sauce.
• Don’t oversalt: Rotisserie chicken, Parmesan, and cheddar can all contain significant salt.
• Shred your own cheese when possible for a smoother melt.
• Let the casserole rest before serving so the sauce thickens slightly.

 Variations

 Add More Vegetables

Add sliced mushrooms, spinach, broccoli, bell peppers, or cauliflower.

 Make It Spicy

Add diced jalapeño or ½ teaspoon crushed red pepper flakes.

Add Bacon

Stir in ½ cup cooked, crumbled bacon for a smoky flavor.

 Mediterranean Style

Add cherry tomatoes, spinach, oregano, feta, and a little lemon zest.

Make It Heartier

Add cooked diced potatoes or cooked rice to make a more substantial casserole.

Storage

Allow leftovers to cool before transferring them to an airtight container.

Refrigerator: Store for 3–4 days.

Reheating: Reheat individual portions in the microwave, or cover the casserole with foil and warm it in a 350°F (175°C) oven until heated through.

Freezing: You can freeze it for up to 2 months, although the zucchini and creamy sauce may have a slightly different texture after thawing.

Q&A

Q: Can I use leftover cooked chicken instead of rotisserie chicken?
Yes. Any cooked, shredded chicken can be used. You need approximately 3 cups.

Q: Can I use chicken breast only?
Absolutely. Cooked chicken breast works well, although rotisserie chicken adds extra flavor.

Q: How do I keep the casserole from becoming watery?
Salt and drain the zucchini before cooking, pat it very dry, and sauté it briefly to remove some moisture.

Q: Can I make this ahead of time?
Yes. Assemble the casserole, cover it tightly, and refrigerate for up to 24 hours before baking. Add approximately 10 minutes to the baking time if it’s going directly from the refrigerator.

Q: Can I use Greek yogurt instead of sour cream?
Yes. Plain full-fat or whole-milk Greek yogurt works particularly well.

Q: Can I use a different cheese?
Yes. Monterey Jack, provolone, Gouda, Swiss, or a Mexican cheese blend can be substituted.

Q: Can I make it without mayonnaise?
Yes. Replace the mayonnaise with additional Greek yogurt or sour cream.

Q: What should I serve with it?
A simple green salad, roasted vegetables, cauliflower rice, or crusty garlic bread pairs nicely with the casserole.