Rotisserie Chicken Zucchini Casserole has become my absolute go-to for a quick, satisfying dinner, and I think you’re going to adore it too! I first discovered how amazing this shredded rotisserie chicken zucchini casserole could be on a chaotic Tuesday night when I needed something healthy on the table fast. The aroma of sautéed garlic and onion filled my kitchen, mingling with the savory chicken and fresh zucchini. It’s a dish that feels comforting and nourishing, almost like a hug in a baking dish. Let’s get cooking this delightfully cheesy and easy weeknight meal!
Why You’ll Love This Rotisserie Chicken Zucchini Casserole
- It’s incredibly quick to assemble, perfect for busy weeknights.
- Uses pre-cooked rotisserie chicken, saving you tons of time.
- A fantastic way to sneak in extra vegetables like zucchini!
- This is a great healthy rotisserie chicken zucchini casserole option.
- The combination of chicken, zucchini, and cheese is pure comfort food.
- Minimal cleanup makes this an ideal one-pan rotisserie chicken zucchini casserole.
- It’s easily customizable with your favorite spices or cheeses.
- A delicious and satisfying meal the whole family will enjoy.
Ingredients for Rotisserie Chicken Zucchini Casserole
Gathering your ingredients for this delightful rotisserie chicken zucchini bake is a breeze. I love how simple it is to pull this together with pantry staples and a pre-cooked chicken.
- 3 cups cooked rotisserie chicken, shredded – this is the star, giving you that delicious savory base
- 2 medium zucchinis, diced – about 2 cups when diced; they’ll soften beautifully in the bake
- 1 cup cooked quinoa or rice – this adds great texture and makes it a more substantial meal
- 1 cup shredded cheddar cheese – for that gooey, irresistible cheesy topping
- 1 cup diced tomatoes – fresh or canned, they add a lovely burst of freshness
- ½ cup onion, diced – this forms the aromatic foundation
- 2 cloves garlic, minced – essential for depth of flavor
- 1 teaspoon Italian seasoning – a convenient blend that adds classic savory notes
- ½ teaspoon salt – to enhance all the other flavors
- ¼ teaspoon pepper – just a touch to round things out
- 1 tablespoon olive oil – for sautéing the aromatics
- ½ cup breadcrumbs (optional, for topping) – adds a nice crunchy finish if you like that textural contrast
How to Make Rotisserie Chicken Zucchini Casserole
Making this easy rotisserie chicken zucchini casserole is so straightforward, you’ll wonder why you haven’t made it before! It’s perfect for a weeknight when you need dinner on the table fast. Get ready for a delicious and comforting meal with minimal fuss.
- Step 1: Preheat your oven to 375°F (190°C). This is the perfect temperature for baking the casserole until golden and bubbly.
- Step 2: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the ½ cup diced onion and cook until it’s nice and translucent, about 3-4 minutes. Then, add the 2 cloves minced garlic and sauté for just 1 minute more until fragrant – you’ll start smelling that amazing aroma!
- Step 3: Toss in the 2 medium diced zucchinis to the skillet. Sauté them for about 5-6 minutes until they’re softened but not mushy. They’ll release some moisture, which is exactly what we want.
- Step 4: In a large mixing bowl, combine the 3 cups shredded rotisserie chicken, 1 cup cooked quinoa or rice, the sautéed zucchini and onion mixture, 1 cup diced tomatoes, 1 teaspoon Italian seasoning, ½ teaspoon salt, and ¼ teaspoon pepper. Mix everything together gently until it’s all well combined for this wonderful rotisserie chicken and zucchini bake recipe.
- Step 5: Lightly grease a 9×13 inch baking dish. Pour the chicken and vegetable mixture into the prepared dish and spread it out evenly.
- Step 6: Sprinkle the 1 cup shredded cheddar cheese evenly over the top. If you like a little crunch, add the ½ cup breadcrumbs now as well.
- Step 7: Bake in the preheated oven for about 20 minutes. You’re looking for that cheese to be perfectly melted and bubbly, and the edges to be lightly golden.
- Step 8: Once it’s out of the oven, let the shredded rotisserie chicken zucchini casserole cool for about 5 minutes before serving. This helps it set up and makes it easier to serve. Enjoy your delicious, homemade meal!
Pro Tips for the Best Rotisserie Chicken Zucchini Casserole
Want to elevate your rotisserie chicken zucchini bake from good to absolutely amazing? I’ve picked up a few tricks over the years that make all the difference. Follow these simple tips for a truly perfect casserole every time!
- Always use fresh, good-quality rotisserie chicken for the best flavor. Don’t be afraid to shred it yourself rather than buying pre-shredded.
- For an even richer flavor, consider adding a dollop of cream cheese or a splash of heavy cream to the chicken mixture.
- Don’t overcook the zucchini in the skillet; you want it tender-crisp so it doesn’t turn mushy in the oven.
- If you’re aiming for a lower-carb version, skip the quinoa or rice and breadcrumbs, or use almond flour instead of breadcrumbs.
What’s the secret to perfect Rotisserie Chicken Zucchini Casserole?
The real secret to a perfect shredded rotisserie chicken zucchini casserole is not overcooking the zucchini and ensuring your chicken is moist. Using a good quality rotisserie chicken and not packing the casserole too tightly in the dish also helps!
Can I make Rotisserie Chicken Zucchini Casserole ahead of time?
Yes, absolutely! You can assemble the entire rotisserie chicken zucchini casserole, cover it tightly, and refrigerate it for up to 24 hours before baking. You might need to add a few extra minutes to the baking time if it’s coming straight from the fridge.
How do I avoid common mistakes with Rotisserie Chicken Zucchini Casserole?
The most common pitfall is watery casserole, which happens if you don’t sauté the zucchini properly or if your tomatoes are too juicy. Squeeze out excess liquid from canned tomatoes and cook down the zucchini until some moisture has evaporated. Also, avoid overmixing the ingredients, which can make the texture tough.
Best Ways to Serve Rotisserie Chicken Zucchini Casserole
This versatile rotisserie chicken zucchini casserole is fantastic on its own, but it also pairs beautifully with a few simple sides to make a complete meal. For a truly wholesome dinner, I love serving it alongside a crisp green salad with a light vinaigrette. The freshness of the salad is a perfect counterpoint to the rich, cheesy casserole. Another great option is some crusty bread – it’s perfect for soaking up any extra deliciousness from the dish. If you’re looking for more vegetables, steamed broccoli or green beans also make excellent companions for this delightful chicken zucchini bake.
Nutrition Facts for Rotisserie Chicken Zucchini Casserole
Let’s look at the nutritional breakdown for this delicious chicken zucchini casserole with rotisserie chicken. Knowing the details helps you fit it into your meal plan!
- Calories: 350 kcal
- Fat: 15g
- Saturated Fat: N/A
- Protein: 25g
- Carbohydrates: N/A
- Fiber: N/A
- Sugar: N/A
- Sodium: N/A
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Rotisserie Chicken Zucchini Casserole
Properly storing and reheating this delightful rotisserie chicken zucchini casserole ensures you can enjoy its deliciousness later. Once it’s out of the oven, let the casserole cool completely on a wire rack for at least 30 minutes. This is crucial to prevent it from becoming soggy when stored. For refrigeration, transfer the cooled casserole into an airtight container. It will keep well in the fridge for about 3 to 4 days. If you plan to freeze it, make sure it’s completely cool, then wrap it tightly in plastic wrap followed by aluminum foil, or place it in a freezer-safe container. This quick rotisserie chicken zucchini casserole can be frozen for up to 3 months.
To reheat, if it’s from the refrigerator, you can gently warm individual portions in the microwave or place a serving in a baking dish covered with foil in a 350°F (175°C) oven until heated through. If reheating from frozen, it’s best to thaw it overnight in the refrigerator first. Alternatively, you can bake it directly from frozen at a slightly lower temperature, around 325°F (160°C), for about 30-40 minutes, or until heated through. Enjoy your leftovers!
Frequently Asked Questions About Rotisserie Chicken Zucchini Casserole
What makes this Rotisserie Chicken Zucchini Casserole so easy?
The main reason this shredded rotisserie chicken zucchini casserole is so easy is the use of pre-cooked rotisserie chicken. This saves you the step of cooking the chicken from scratch, cutting down prep time significantly. Plus, it all comes together in one bowl and then bakes in one dish, minimizing cleanup!
Can I use different vegetables in this Rotisserie Chicken Zucchini Casserole?
Absolutely! This rotisserie chicken zucchini bake is very forgiving. You can easily swap out or add other vegetables like broccoli florets, bell peppers, or spinach. Just make sure to sauté any harder vegetables like broccoli stems before adding them to the mix.
Is this a healthy Rotisserie Chicken Zucchini Casserole?
Yes, it’s a great option for a healthy rotisserie chicken zucchini casserole! It’s packed with lean protein from the chicken and fiber from the zucchini and quinoa. You can also control the sodium by using low-sodium canned tomatoes and adjusting the added salt. Skipping the breadcrumbs makes it even lower in carbs.
How do I make this Rotisserie Chicken Zucchini Casserole cheesy?
The recipe calls for shredded cheddar cheese, which provides a lovely cheesy flavor and gooey texture. For an even cheesier experience, I sometimes like to mix in some Monterey Jack or a bit of Parmesan cheese with the cheddar, or even add a layer of cream cheese to the chicken mixture for a truly decadent creamy rotisserie chicken zucchini casserole.
Variations of Rotisserie Chicken Zucchini Casserole You Can Try
This delicious rotisserie chicken zucchini bake is so versatile, you can easily switch things up to suit your tastes or dietary needs. Here are a few ideas to get you started!
- Low-Carb Version: Skip the quinoa or rice and breadcrumbs altogether. You can also use finely chopped cauliflower rice instead of zucchini for an even lower-carb option. This turns it into a fantastic low carb rotisserie chicken zucchini casserole.
- Spicy Kick: Add a pinch of red pepper flakes or a diced jalapeño to the onion and garlic sauté for a bit of heat. This variation works wonderfully with a spicy cheese like pepper jack.
- Creamy Dream: For an extra decadent and creamy rotisserie chicken zucchini casserole, stir in about 4 ounces of softened cream cheese into the chicken and vegetable mixture before baking. This makes it incredibly rich and satisfying.
- Broccoli Boost: If you love broccoli, feel free to add a cup of small broccoli florets to the casserole along with the zucchini. You might want to lightly steam the broccoli beforehand to ensure it cooks through.
Perfect Rotisserie Chicken Zucchini Casserole
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A quick and delicious casserole combining shredded rotisserie chicken, fresh zucchini, savory spices, and melted cheese for a comforting and hearty meal. This easy dish is perfect for busy weeknights, offering a nutritious and family-friendly dinner option with minimal cleanup.
Ingredients
- 3 cups cooked rotisserie chicken, shredded
- 2 medium zucchinis, diced
- 1 cup cooked quinoa or rice
- 1 cup shredded cheddar cheese
- 1 cup diced tomatoes (fresh or canned)
- ½ cup onion, diced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon olive oil
- ½ cup breadcrumbs (optional, for topping)
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add diced onions and cook until translucent, about 3-4 minutes. Add minced garlic and cook for 1 minute more.
- Add diced zucchini to the skillet and sauté for 5-6 minutes until soft.
- In a large mixing bowl, combine shredded rotisserie chicken, cooked quinoa or rice, sautéed zucchini, diced tomatoes, Italian seasoning, salt, and pepper. Mix well.
- Grease a 9×13 inch baking dish. Pour the chicken and vegetable mixture into the dish and spread evenly.
- Sprinkle shredded cheddar cheese over the top. Add breadcrumbs if desired.
- Bake for about 20 minutes, or until the cheese is melted and bubbly.
- Let the casserole cool for 5 minutes before serving.
Notes
- For best flavor, use fresh zucchini and moist rotisserie chicken.
- Experiment with different cheeses like mozzarella or Monterey Jack.
- Add paprika or red pepper flakes for a touch of heat.
- This casserole can be made gluten-free by omitting breadcrumbs or using gluten-free breadcrumbs.
- Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
- The casserole can be frozen before baking; thaw overnight and bake as directed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 15g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 25g
- Cholesterol: N/A