Description
How to make rotisserie chicken and zucchini casserole with creamy cheese sauce and tender vegetables that transforms dinner into comfort food magic.
Ingredients
Scale
Base Ingredients
- 3 cups rotisserie chicken, shredded and skin removed
- 4 medium zucchini, sliced into half-moons
- 1 large yellow onion, diced
- 3 cloves garlic, minced
Creamy Sauce
- 1 can (10.75 oz) cream of mushroom soup
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 cup sharp cheddar cheese, shredded
Seasonings & Aromatics
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and black pepper to taste
Toppings
- 1 cup panko breadcrumbs
- 1/2 cup Parmesan cheese, grated
- 3 tbsp butter, melted
- 2 tbsp fresh parsley, chopped
Instructions
- Prep Zucchini: Slice zucchini into half-moons, toss with salt, and let drain in colander for 15 minutes. This removes excess moisture that would make your casserole watery.
- Sauté Vegetables: Heat oil in large skillet over medium heat. Cook drained zucchini, onion, and garlic until tender and golden, about 8-10 minutes. Season with salt and pepper.
- Make Sauce: In large bowl, whisk together cream of mushroom soup, sour cream, mayonnaise, cheddar cheese, thyme, paprika, and garlic powder until smooth and creamy.
- Combine Everything: Add shredded chicken and sautéed vegetables to the creamy sauce. Fold gently until everything is well coated and evenly distributed throughout the mixture.
- Prepare Topping: Mix panko breadcrumbs, Parmesan cheese, and melted butter in small bowl until crumbs are evenly coated. This creates the perfect golden, crispy top layer.
- Assemble Casserole: Transfer chicken mixture to greased 9×13 baking dish and spread evenly. Sprinkle breadcrumb mixture over top, covering completely for maximum crispiness.
- Bake Golden: Bake at 375°F for 25-30 minutes until bubbly around edges and top is golden brown. Let rest 5 minutes before serving to allow sauce to thicken.
Notes
- Salt and drain zucchini for 15 minutes to prevent watery casserole – this step is crucial.
- Store covered in refrigerator for up to 4 days; flavors improve overnight.
- Substitute any cream soup variety or use homemade white sauce if preferred.
- Add extra 10 minutes baking time if cooking directly from refrigerated state.
- Fresh herbs like thyme or rosemary can replace dried for brighter flavor.
- Double recipe easily for larger crowds using two 9×13 pans.
Allergy Information: Dairy, Eggs, Gluten
Nutrition
- Calories: 385 calories
- Fat: 24g
- Carbohydrates: 18g
- Protein: 28g