Rotisserie Chicken Zucchini Casserole Recipe | Easy & Cheesy

This Rotisserie Chicken Zucchini Casserole is the cozy, creamy bake you turn to when you want something deeply satisfying without spending all evening at the stove. It brings together tender zucchini, juicy shredded rotisserie chicken, and a luscious, herbed sauce under a golden, crunchy topping. Every bite is equal parts comfort and freshness—a casserole that tastes like home but still feels light enough for a weeknight.

Expect a dish that’s easy to assemble, easy to love, and even easier to share. You’ll get tips to keep the zucchini from watering down the casserole, simple flavor boosters that make a big difference, and flexible swaps to suit your pantry, preferences, or dietary needs. If you’re craving a smart way to give leftover rotisserie chicken a second life, this one’s a winner.

Why This Rotisserie Chicken Zucchini Casserole Wins Hearts

This casserole checks every box: it’s hearty yet fresh, creamy without being heavy, and built for busy days thanks to ready-to-eat rotisserie chicken. Zucchini brings a tender bite and a little sweetness, while a blend of Greek yogurt, eggs, and cheese creates a velvety, tangy sauce that bakes into a beautifully set, spoonable casserole. A crisp panko and parmesan topping finishes it off with a satisfying crunch. Whether you’re cooking for family, friends, or planning leftovers, this dish feels special but doesn’t ask much of you.

What You’ll Need: Ingredients for Rotisserie Chicken Zucchini Casserole

• Rotisserie chicken, shredded (about 4 cups) — A time-saving, savory protein that brings depth and richness to the casserole.
• Zucchini, 3 medium (about 1.5 lb), sliced into half-moons — Adds tenderness and mild sweetness; the key vegetable base.
• Yellow onion, 1 medium, diced — Builds aromatic flavor and gentle sweetness.
• Garlic, 3–4 cloves, minced — Infuses the casserole with warm, savory notes.
• Cremini or button mushrooms, 8 oz, sliced (optional) — Brings meaty umami and helps round out the filling.
• Red bell pepper, 1 small, diced (optional) — A pop of color and delicate sweetness.
• Fresh parsley, 1/4 cup chopped — Bright, fresh finish that keeps the flavors lively.
• Fresh thyme leaves, 1–2 tsp (or 1/2 tsp dried) — Earthy herb that pairs well with chicken and zucchini.
• Olive oil, 2–3 tbsp (divided) — For sautéing and creating a crispy topping.
• Greek yogurt, 1 cup (whole-milk or 2%) — Adds tangy creaminess without heaviness.
• Mayonnaise, 1/4 cup — A little richness for a silky, comforting sauce.
• Low-sodium chicken broth, 1/2 cup — Loosens the sauce and helps everything meld.
• Large eggs, 2 — Set the casserole so it slices cleanly.
• Shredded mozzarella, 2 cups — Melty, mild cheese that binds and blankets the filling.
• Grated parmesan, 1/2 cup — Salty-savory bite that sharpens the overall flavor.
• Panko breadcrumbs, 3/4 cup — The crunchy, golden crown on top.
• Lemon zest, 1 tsp (plus wedges to serve, optional) — Brightens the dish and balances richness.
• Red pepper flakes, a pinch (optional) — Gentle heat to lift the flavor.
• Kosher salt and black pepper — Essential seasoning throughout the process.

Step-by-Step Guide to Making Rotisserie Chicken Zucchini Casserole

1. Prep the oven and pan. Heat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or nonstick spray so the casserole releases cleanly after baking.
2. Slice and salt the zucchini. Cut zucchini into 1/4-inch half-moons. Toss with 1 teaspoon kosher salt and place in a colander over the sink for 15 minutes. This draws out excess water so your casserole bakes up creamy, not watery.
3. Sauté the aromatics and optional veggies. Warm 1 tablespoon olive oil in a large skillet over medium heat. Add onion (and mushrooms and bell pepper if using) with a pinch of salt. Cook 6–8 minutes, stirring, until the onions are translucent and the mushrooms are golden. Stir in garlic and cook 30–60 seconds, just until fragrant. Transfer to a large mixing bowl.
4. Dry the zucchini. Rinse the salted zucchini quickly, then pat very dry with clean kitchen towels or paper towels. Heat another teaspoon of oil in the skillet and sauté zucchini 4–5 minutes until just tender and some moisture cooks off. Don’t overcook; it will soften more in the oven. Add to the mixing bowl.
5. Shred the chicken. Pull the meat from the rotisserie chicken and shred into bite-size pieces (discard skin and bones). Add the chicken to the bowl with the vegetables. Stir in the parsley and thyme. Season with a little black pepper.
6. Build the creamy sauce. In a separate bowl, whisk eggs, Greek yogurt, mayonnaise, chicken broth, lemon zest, a pinch of red pepper flakes (if using), and 1/2 teaspoon black pepper until smooth. Fold in 1 cup of the mozzarella and 1/4 cup of the parmesan. Taste the sauce—add a pinch of salt only if needed, since the chicken and cheeses can be salty.
7. Combine and transfer. Pour the sauce over the chicken and vegetables. Fold gently until everything is evenly coated. If the mixture seems very loose, you can sprinkle in 2–3 tablespoons of panko to help absorb moisture. Transfer to the greased baking dish and spread into an even layer.
8. Make the crunchy topping. In a small bowl, mix remaining 1 cup mozzarella, remaining 1/4 cup parmesan, and the panko. Drizzle in 1 tablespoon olive oil and toss to coat so the crumbs toast evenly. Sprinkle this mixture over the casserole.
9. Bake until bubbly and golden. Bake 25–30 minutes, until the edges bubble and the top is golden-brown. If you want extra color, switch to broil for 1–2 minutes—watch closely to avoid burning.
10. Rest and serve. Let the casserole rest 10 minutes to set. Garnish with a little extra parsley and a squeeze of lemon, if you like. Serve warm with a crisp salad, roasted green beans, or crusty bread.

Timing & Preparation Details at a Glance

It’s ready to enjoy when the top is golden, the edges are bubbling, and the center looks set rather than jiggly. A quick knife inserted in the center should come out mostly clean, and everything should be piping hot.

Tips for Success: From My Kitchen to Yours

• Salt and dry the zucchini. This is the single best way to avoid excess moisture. Patting the slices dry and giving them a quick sauté makes a huge difference.
• Layer your seasoning. Add a pinch of salt when sautéing vegetables, then taste the sauce before adding more. Rotisserie chicken and parmesan can be salty on their own.
• Use freshly shredded cheese. Pre-shredded cheese often contains anti-caking agents that inhibit melting. Shredding your own gives you a smoother, more luxurious sauce and topping.
• Balance the richness. Lemon zest brightens the casserole. A squeeze of lemon at the table adds a fresh finish that keeps each bite lively.
• Customize the crunch. Tossing panko with a little oil before topping helps it toast evenly. For extra flavor, add a pinch of paprika or garlic powder.
• Make-ahead friendly. Assemble the casserole (without the panko topping), cover, and refrigerate up to 24 hours. Add the topping just before baking. You may need an extra 5–10 minutes in the oven if baking straight from the fridge.
• Freezer option. Assemble without the topping, wrap well, and freeze up to 2 months. Thaw overnight in the refrigerator, add the topping, and bake. If baking from frozen, cover with foil for the first 25 minutes, then uncover and continue until hot and bubbly.
• Diet-friendly tweaks. For gluten-free, use gluten-free panko or crushed almond crackers. For lower carb, skip the topping and sprinkle extra parmesan for a crisp finish. For dairy-free, try a thick, unsweetened dairy-free yogurt and a meltable dairy-free cheese.

Nutritional Snapshot (Approximate, Per Serving)

Nutrition will vary with your ingredients and portion size, but here’s a general guide for six servings:

Note: Using reduced-sodium broth and moderating parmesan can meaningfully lower sodium. Skipping the panko or using a lighter topping also trims carbs and calories.

Frequently Asked Questions

Can I make this ahead?

Yes. Assemble the casserole without the panko topping, cover, and refrigerate up to 24 hours. Add the topping right before baking. You may need an extra 5–10 minutes of bake time if it goes into the oven cold.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat covered in a 350°F (175°C) oven for 15–20 minutes, or microwave in short bursts. If reheating in the oven, add a light sprinkle of breadcrumbs or parmesan to revive the crunch.

Can I use raw chicken instead of rotisserie?

You can, but cook it first for food safety and best texture. Poach or roast chicken breasts/thighs, shred or dice, and proceed with the recipe. Rotisserie chicken adds seasoned richness and saves time, which is why it’s ideal here.

Final Thoughts: A Cozy Bake Worth Sharing

There’s something wonderfully comforting about pulling a golden, bubbling casserole from the oven and gathering everyone around the table. This Rotisserie Chicken Zucchini Casserole brings that feeling with minimal fuss—fresh vegetables, hearty chicken, and a creamy, herb-laced sauce topped with just the right crunch. It’s the kind of meal that invites seconds and friendly conversation, the sort of dish that feels like a hug after a long day. I hope it becomes a repeat visitor in your kitchen, a dependable favorite you can dress up or down and share with the people you love most. Happy cooking!