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Rotisserie Chicken and Zucchini Casserole

Rotisserie chicken and zucchini casserole with a creamy garlic cheese sauce and a golden, buttery cracker topping. Baked at 375°F until hot, bubbly, and lightly browned for easy weeknight comfort.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 cup shredded rotisserie chicken
  • 3 medium zucchini
  • 1 small onion
  • 3 clove garlic
  • 1 can (10.5 oz) cream of chicken soup
  • 0.5 cup sour cream
  • 0.5 cup mayonnaise
  • 1.5 cup shredded mozzarella cheese
  • 1 cup shredded cheddar cheese
  • 0.5 cup grated Parmesan cheese
  • 1 tsp Italian seasoning
  • 0.5 tsp paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 cup crushed buttery crackers
  • 2 tbsp melted butter
  • 2 tbsp chopped fresh parsley

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 375°F (190°C). Set aside a 9×13-inch baking dish.
  2. Grease a 9×13-inch baking dish. Lightly coat the entire bottom and sides.
  3. Sauté the diced onion and zucchini for 5 minutes until slightly tender. Use medium heat so the vegetables soften but don’t brown much.
  4. Stir in the minced garlic and cook for 30 seconds. Keep stirring so it doesn’t burn.
  5. In a large bowl, combine the cream of chicken soup, sour cream, mayonnaise, Italian seasoning, paprika, salt, and black pepper. Mix until smooth and evenly seasoned.
  6. Fold in the shredded chicken, the sautéed zucchini mixture, shredded mozzarella, shredded cheddar, and half of the Parmesan. Mix just until everything is coated.
  7. Spread the mixture evenly into the prepared baking dish. Level the top so it bakes uniformly.
  8. Mix the crushed buttery crackers with melted butter and the remaining Parmesan. Stir until the crumbs look evenly moistened.
  9. Sprinkle the cracker mixture evenly over the casserole. Cover the surface for a golden topping.
  10. Bake for 30–35 minutes until hot and bubbly with a golden topping. Let it cool for a couple minutes before serving.
  11. Garnish with chopped fresh parsley before serving. Add it right at the end for fresh color.

Notes

For the best texture, slice zucchini into consistent half-moons so they soften evenly during the 5-minute sauté. Store leftovers covered in the fridge for up to 3–4 days; reheat until steaming. Freezing is not recommended because the creamy sauce and cracker topping can lose texture. For a lighter option, use reduced-fat cheese and swap in low-fat sour cream while keeping the same bake time.