Rotisserie Chicken Zucchini Casserole

This Rotisserie Chicken Zucchini Casserole turns two simple ingredients into pure comfort food magic. I still remember the evening I first threw this together using leftover rotisserie chicken and zucchini from my garden – my family couldn’t stop going back for seconds.

There’s something wonderful about a casserole that practically makes itself. On those evenings when the grandkids were running through the house and dinner needed to be on the table fast, I’d reach for my trusty rotisserie chicken and whatever vegetables looked good that day. This particular combination – tender zucchini nestled with shredded chicken in a creamy, cheesy sauce – became a Sunday supper staple at our farmhouse table. The whole dish bakes up golden and bubbly while you catch your breath from the day. Your kitchen’s about to smell incredible.

What Makes This Rotisserie Chicken Casserole So Special

I’ve been making casseroles for over forty years, and this one checks every box for a successful weeknight dinner. The rotisserie chicken saves you precious time while delivering that deep, roasted flavor that takes hours to achieve from scratch.

Here’s why this dish belongs in your regular rotation:

• Uses convenient rotisserie chicken – No need to cook chicken from scratch; the store-bought version adds incredible flavor
• Ready in just 50 minutes – From preheating your oven to serving, you’re looking at less than an hour
• One-dish simplicity – Everything bakes together in a single pan, which means minimal cleanup
• Perfect for meal prep – This casserole stores beautifully and tastes even better the next day
• Creamy and satisfying – The combination of mayonnaise, sour cream, and two cheeses creates an irresistible texture
• Great way to use summer zucchini – When your garden is overflowing or zucchini is at the farmer’s market, this is your answer

I’ve served this at potlucks, brought it to new neighbors, and made it countless times for my own family. It never disappoints.

Ingredient Spotlight

Rotisserie chicken forms the protein foundation of this casserole, and I always choose one that’s still slightly warm from the store for the easiest shredding and best flavor.

Fresh zucchini contributes a tender texture and mild flavor that absorbs all the creamy goodness; I prefer medium-sized zucchini that aren’t too large or seedy.

Mozzarella cheese melts into those beautiful stretchy strands we all love, and whole milk mozzarella makes a noticeable difference in both flavor and texture.

Parmesan cheese brings a sharp, nutty depth that balances the mild mozzarella and adds those golden, crispy bits on top.

Mayonnaise and sour cream work together to create the signature creamy base; I always use full-fat versions because they hold up better during baking and taste richer.

Italian seasoning provides that familiar blend of herbs – basil, oregano, and thyme – that makes this casserole taste like you spent hours layering flavors.

Smoked paprika is my secret weapon; it adds a subtle depth and warmth that regular paprika just can’t match.

Fresh garlic and onion form the aromatic foundation, and I’ve learned that sautéing them first brings out their sweetness and prevents any raw, sharp flavors.

How to Make Rotisserie Chicken Zucchini Casserole

Step 1. I always start by preheating my oven to 375°F and positioning the rack in the center, which ensures even baking and that perfect golden cheese topping.

Step 2. Betty’s tip: Heat the olive oil in your skillet over medium heat, then add the diced onion and cook for 3 to 4 minutes until it turns translucent (you can see through the pieces) with those edges just starting to turn golden brown – this caramelization adds wonderful depth.

Step 3. Add the minced garlic during the last minute of cooking and stir constantly; through trial and error, I learned that garlic burns quickly and can turn bitter, so this timing is crucial.

Step 4. In your large mixing bowl, combine the shredded chicken, sliced zucchini, sautéed onion and garlic, mayonnaise, sour cream, Italian seasoning, salt, pepper, and paprika, mixing until everything is evenly coated with that creamy mixture.

Step 5. I’ve found that greasing your 9×13-inch baking dish well prevents sticking and makes cleanup easier, so use either cooking spray or a light coating of olive oil.

Step 6. Spread the mixture into the prepared dish and press down gently with the back of a spatula to eliminate air pockets – you should feel the mixture compact slightly, which helps the casserole bake evenly and creates a better texture.

Step 7. Sprinkle both cheeses evenly over the top, making sure to cover the entire surface including the edges; Betty always says those corner pieces with extra crispy cheese are the best.

Step 8. Bake for 25 to 30 minutes until the cheese is golden brown with darker brown spots and actively bubbling, and you can easily slide a fork through the zucchini with no resistance.

Step 9. After years of making this, I learned to let the casserole rest for 5 to 10 minutes before serving – the creamy mixture sets up as it cools slightly, which makes slicing much neater and prevents it from being too runny.

Step 10. Garnish with fresh chopped parsley right before serving; it adds a pop of color and a hint of freshness that brightens the rich, creamy dish.

Keeping This Casserole Fresh

I typically store leftovers in an airtight container in the refrigerator, where they’ll stay fresh for up to 3 days. The flavors actually develop and deepen overnight, so don’t be surprised if day two tastes even better than day one. My family often requests this casserole specifically because the leftovers are so good.

Betty’s freezing method works well for this recipe if you want to make it ahead. I portion the cooled casserole into individual servings or freeze the whole thing in a freezer-safe airtight container for up to 2 months. When I know I have a busy week coming up, I’ll make two batches – one for dinner and one for the freezer. Just remember to thaw it in the refrigerator overnight before reheating.

For the best texture, I reheat portions in the oven at 350°F for 10 to 15 minutes until heated through and the cheese gets bubbly again. The microwave works in a pinch and is certainly faster, but the oven maintains that wonderful creamy texture and brings back some of the crispy cheese bits on top. If reheating from frozen, add an extra 10 to 15 minutes to the oven time.

Perfect Partners for This Casserole

This hearty Rotisserie Chicken Zucchini Casserole pairs beautifully with lighter, fresher sides that balance its rich, cheesy nature:

• Simple green salad – A crisp salad with mixed greens, cherry tomatoes, and a tangy vinaigrette cuts through the richness and adds a refreshing crunch
• Garlic bread or crusty French bread – Perfect for soaking up any creamy sauce on your plate; I love how the crispy crust contrasts with the soft casserole
• Roasted green beans – Tossed with a little olive oil and garlic, they add color and a slightly charred flavor that complements the dish. Try my crack green beans for extra flavor.
• Steamed broccoli – Another simple vegetable that adds nutrition without competing with the main event. My rotisserie chicken broccoli pasta uses similar ingredients if you’re looking for another rotisserie chicken idea.
• Sliced tomatoes with fresh basil – During summer when both are at their peak, this simple side brings bright, fresh flavors to the plate
• Caesar salad – The garlicky, anchovy notes in Caesar dressing work surprisingly well with the Italian-seasoned casserole

FAQs

Rotisserie Chicken Zucchini Casserole

A creamy, cheesy casserole combining rotisserie chicken and fresh zucchini in a rich blend of mayonnaise, sour cream, mozzarella, and Parmesan. Perfect for weeknight dinners.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Resting Time 5 minutes mins

Total Time 50 minutes mins

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

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

Equipment

• 9×13 inch baking dish
• large skillet
• Large mixing bowl
• Chef’s knife

Method

 

1. Preheat your oven to 375°F (190°C) and position the rack in the center.
2. Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes until translucent and soft, with edges just starting to brown. Add minced garlic during the last minute, stirring constantly to prevent burning.
3. In a large mixing bowl, combine shredded chicken, sliced zucchini, sautéed onion and garlic mixture, mayonnaise, sour cream, Italian seasoning, salt, pepper, and paprika. Mix well until all ingredients are evenly coated.
4. Grease a 9×13-inch baking dish with cooking spray or olive oil. Spread the mixture into the dish and press down gently to eliminate air pockets and create a level surface.
5. Sprinkle mozzarella and Parmesan cheeses evenly over the top, covering the entire surface including the edges for extra crispy bits.
6. Bake for 25 to 30 minutes until the cheese is golden and bubbly with brown spots, and a fork slides easily through the zucchini.
7. Remove from oven and let rest for 5 to 10 minutes. Garnish with fresh chopped parsley right before serving.

Notes

For less watery results, salt zucchini slices and pat dry before using. Press mixture down to eliminate air pockets. Use whole milk mozzarella for best flavor and texture. Can be frozen for up to 2 months in airtight container.