Rotisserie Chicken & Zucchini Casserole
This dish was born from a simple truth: a Rotisserie Chicken & Zucchini Casserole from the grocery store is one of the best shortcuts in modern cooking. Shred it, layer it with tender zucchini, a creamy herbed sauce, and a golden, cheesy topping — and you have a casserole that tastes like it took all afternoon.
Ingredients
- 3 cups Shredded rotisserie chicken White and dark meat combined
- 3 medium Zucchini Thinly sliced patted dry
- 1 medium Yellow onion Finely diced
- 3 cloves Garlic Freshly minced
- 1 cup Sour cream Full-fatFull-fat
- 1 can Condensed cream of chicken soup Standard 10.5 oz can
- ½ cup Chicken broth Low-sodium
- 1 tsp Garlic powder
- 1 tsp Dried thyme
- 1 tsp Smoked paprika
- 1½ cups Shredded gruyère or sharp cheddar Freshly grated preferred
- ½ cup Panko breadcrumbs
- 2 tbsp Butter Melted
- Salt and pepper Melted
Notes
- Pat zucchini dry thoroughly — this is the key step to avoiding a watery casserole.
- Swap cream of chicken soup for cream of mushroom for a more earthy flavour.
- Broil the last 2 minutes for an extra-crispy panko crust.
- Leftovers keep in the fridge for up to 4 days or freeze for up to 3 months.