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Quick Rotisserie Chicken Zucchini Casserole

A comforting casserole featuring tender rotisserie chicken and roasted zucchini enveloped in a creamy, cheesy embrace, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups rotisserie chicken, shredded Approximately from 1 whole rotisserie chicken
  • 2 medium zucchinis, sliced into rounds
  • 1 cup shredded cheese (e.g., mozzarella or cheddar) For topping
  • 1 cup marinara sauce
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper For seasoning
  • 1 tablespoon olive oil

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Toss in the sliced zucchini and season with salt, pepper, and Italian seasoning. Cook for 5-7 minutes until the zucchini starts to soften.
  3. In a mixing bowl, combine the shredded rotisserie chicken, marinara sauce, and sautéed zucchini. Stir until everything is well-coated.
  4. Spread half of the mixture in a greased casserole dish. Top with half of the cheese, then layer the remaining chicken and zucchini mixture on top. Finish with the remaining cheese.
  5. Cover the casserole with foil and bake for about 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and slightly golden brown.
  6. Let the casserole cool for a few minutes before serving.

Notes

Feel free to use leftover chicken or turkey instead of rotisserie chicken or swap zucchini for other vegetables like bell peppers or spinach. Assemble the casserole a day in advance and increase baking time if refrigerated. Avoid overcooking zucchini for the right texture.