Rotisserie Chicken Zucchini Casserole: Easy Baked Recipe Now

The casserole emerges from the oven with a golden crust, steam lifting in gentle curls that carry the scent of roasted chicken, melted cheese, and herb-scented zucchini. Thin ribbons of green peek through bubbling edges; each spoonful yields tender, savory chicken, soft zucchini with just a whisper of bite, and a creamy, comforting interior that feels like home on the tongue.

Why You’ll Love This Rotisserie Chicken Zucchini Casserole:

This casserole takes the ease of store-bought rotisserie chicken and the season’s best zucchini and transforms them into a dish that feels considered and cozy. You’ll love the way the crisp, cheesy top contrasts with a tender, almost custardy center, where shredded chicken and zucchini meld into a savory chorus. Aromas of thyme and garlic come forward as it bakes, promising warmth and familiarity. It’s an ideal weeknight hero when you crave something homemade without starting from scratch, and it dresses up nicely for a weekend supper when friends arrive. The casserole is forgiving, adaptable to what’s in your fridge, and visually appealing — flecks of green, pockets of browned cheese, and a bubbling edge that calls to be scooped. Serve it with a bright salad to cut through the richness, or alongside crusty bread for soaking up every last bit. Ultimately, it’s a dish that feeds both appetite and comfort, making it a reliable centerpiece for simple celebrations or quiet family dinners.

Ingredients for This Rotisserie Chicken Zucchini Casserole:

Step-by-Step Instructions for Rotisserie Chicken Zucchini Casserole:

1. Preheat and prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or oil so the casserole can be removed easily and the edges brown attractively.
2. Prep the zucchini: If using sliced zucchini, lay slices on a clean kitchen towel or paper towels, sprinkle lightly with salt, and let them sit for 10 minutes to draw out excess moisture. Gently press or pat dry to avoid a watery casserole. If grating, squeeze the shredded zucchini in a towel to remove surplus liquid until only a little moisture remains.
3. Sauté aromatics: Heat 2 tablespoons of olive oil or butter in a skillet over medium heat. Add the chopped onion and cook until translucent and fragrant, about 5–7 minutes. Stir in the minced garlic and cook for an additional 30 seconds until it becomes aromatic but not brown.
4. Combine flour and dairy: Sprinkle 2 tablespoons of flour over the softened onions and stir for a minute to cook the raw flavor. Gradually whisk in the milk (or milk + half-and-half) until smooth. Let the mixture simmer gently until it thickens slightly, 2–3 minutes. This will become the creamy binder for the casserole.
5. Build the filling: In a large mixing bowl, combine the shredded rotisserie chicken, sautéed onion and garlic mixture, drained zucchini, grated Parmesan, half of the shredded mozzarella (or cheddar), chopped thyme, lemon zest if using, and salt and pepper to taste. Toss to distribute ingredients evenly and to coat the chicken and zucchini in the creamy sauce.
6. Incorporate eggs: Beat the two eggs lightly and fold them into the mixture. The eggs will set as it bakes, giving the casserole a custardy interior—ensure they are evenly mixed so every bite has a cohesive texture.
7. Assemble in the dish: Transfer the mixture to the prepared baking dish, spreading it to an even thickness so it cooks uniformly. Sprinkle the remaining shredded cheese over the top in an even layer.
8. Add topping (optional): For a crunchy finish, mix 1/3 cup panko breadcrumbs with a teaspoon of melted butter and a pinch of salt, then scatter across the cheese. This will toast to a golden crust that complements the soft interior.
9. Bake: Place the casserole in the preheated oven and bake until the top is golden and bubbling and the center is set. You should see a faint jiggle when you gently shake the dish, but no liquid should slosh.
10. Rest, garnish, and serve: Let the casserole rest for 10–15 minutes after removing from the oven. This brief pause helps the filling finish setting and makes it easier to slice. Garnish with a few fresh thyme leaves or a light sprinkle of additional Parmesan before serving.

How Long to Cook:

Bake at 375°F (190°C) for 30–40 minutes. The exact time depends on the depth of your casserole and how much moisture remained in the zucchini. Begin checking at 25–30 minutes to avoid overbaking.

Internal doneness check: the center should reach an internal temperature of 165°F (74°C) if measured with an instant-read thermometer. Visually, the top should be golden and bubbling, and the center should be mostly set with a slight, custardy give.

Tips for Perfect Results:

• Remove excess moisture from zucchini: This is the most important step to prevent a watery casserole. Salt, rest, and gentle squeezing will improve texture dramatically.
• Use pre-cooked rotisserie chicken: It saves time and adds deep roast flavor — shred the meat into bite-sized pieces so it distributes evenly.
• Don’t overmix: Stir gently so you keep a light texture; overworking can make the filling dense.
• Let it rest before slicing: A 10–15 minute rest makes portions hold together beautifully and allows the flavors to settle.
• Adjust the cheese to taste: Use a blend of cheeses for complexity — a sharper cheddar for bite or a milder mozzarella for gooeyness.

Options for Substitutions:

• Milk: Substitute whole milk with 2% for a lighter version, or use full cream for extra richness. For dairy-free, try an unsweetened oat milk and a tablespoon of cornstarch to help thicken.
• Flour: Swap all-purpose flour with an equal amount of gluten-free flour blend or 1 tablespoon cornstarch mixed with 2 tablespoons water (add with the milk).
• Cheese: Swap Parmesan for Pecorino Romano for sharper saltiness, or use Gruyère for a nutty, refined flavor.
• Herbs: Replace thyme with fresh basil for a summer-forward profile or tarragon for a subtle anise note. Dried herbs may be used at one-third the amount of fresh.
• Zucchini: Summer squash or thinly sliced eggplant work if you want a different vegetal note — treat eggplant like zucchini in terms of draining.
• Panko: Use crushed crackers or a sprinkle of cornflakes for an alternate crunchy topping.

Watch Out for These Mistakes:

• Skipping the zucchini draining step — this leads to a soupy casserole that won’t set.
• Overbaking — drying out the edges and toughening the chicken; remove when slightly jiggly in the center.
• Under-seasoning — cold chicken can water down flavor; taste and adjust seasoning before baking.
• Adding too much cheese to the filling — it can become greasy; reserve some for the top to achieve a golden, appealing crust.
• Not resting after baking — slicing too soon causes the pieces to fall apart; allow the casserole to settle for cleaner servings.

Estimated Nutrition (per serving, serves 6):

These values are approximate and will vary based on exact ingredients and portion sizes.

• Calories: ~330 kcal
• Protein: ~28 g
• Carbohydrates: ~12 g
• Fat: ~18 g
• Saturated Fat: ~7 g
• Fiber: ~2 g
• Sodium: ~650 mg

Frequently Asked Questions:

Can I make this casserole ahead of time?

Yes. Assemble the casserole and keep it covered in the refrigerator for up to 24 hours. Add an extra 5–10 minutes to the baking time if baking straight from the fridge. Alternatively, you can bake it fully and reheat gently at 350°F (175°C) until warmed through.

Is it possible to freeze this casserole?

Absolutely. Bake or assemble unfrozen, then wrap tightly with plastic and foil and freeze for up to 2 months. Thaw overnight in the refrigerator before baking or reheating. If baking from frozen, allow additional time and cover the dish with foil for the first part of baking to prevent over-browning.

How can I make this lighter or lower in calories?

Use skinless rotisserie chicken breast to reduce fat, substitute part-skim mozzarella and lower-fat milk, and reduce or omit the breadcrumb topping. Increasing the ratio of zucchini to chicken will also reduce calories while keeping volume and satisfaction.

What should I serve with this casserole?

A bright, acidic salad with lemon or vinegar dressing complements the creamy casserole nicely. Steamed green beans, a simple arugula salad, or crusty whole-grain bread are also excellent companions for balancing texture and flavor.

Conclusion:

Rotisserie Chicken Zucchini Casserole is the kind of dish that marries convenience with soulfulness — quick enough for a weekday but warm and satisfying enough for a small gathering. The golden, bubbling top gives way to a creamy, herb-kissed interior where tender chicken and verdant zucchini harmonize. With a few thoughtful steps to manage moisture and seasoning, you’ll create a dish that feels both effortless and intentional. Invite conversation to the table, let the aromas draw people in, and enjoy the simple pleasure of sharing a meal built from everyday ingredients transformed into something memorable.