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Rotisserie Chicken Zucchini Casserole

A creamy and cheesy weeknight dinner made with rotisserie chicken, fresh zucchini, and melted mozzarella.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups shredded rotisserie chicken
  • 3 medium zucchini sliced into 1/4-inch rounds
  • 1 onion diced
  • 4 cloves garlic minced
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons olive oil
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1 pinch red chili flakes optional
  • 2 tablespoons fresh parsley chopped

Equipment

  • 9x13-inch baking dish
  • Large skillet
  • Large mixing bowl

Method
 

  1. Preheat oven to 375°F. Position the oven rack to the center.
  2. Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3 to 4 minutes until soft. Add minced garlic and cook for another minute until fragrant.
  3. In a large bowl, combine shredded chicken, sliced zucchini, cooked onion and garlic, mayonnaise, sour cream, Italian seasoning, salt, pepper, and paprika. Mix well to coat everything.
  4. Spray a 9x13-inch baking dish with cooking spray. Spread the mixture evenly into the dish and press down gently.
  5. Sprinkle mozzarella and Parmesan cheeses over the top. Bake for 25 to 30 minutes until cheese is bubbly and golden brown and zucchini is tender.
  6. Remove from oven and let rest for 5 to 10 minutes before serving. Garnish with fresh parsley.

Notes

For best results, use medium zucchini to avoid excess water. This casserole stores well in the refrigerator for up to 3 days.