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A quick and easy casserole combining shredded rotisserie chicken, zucchini, tomatoes, cheese, and Italian herbs, baked to bubbly golden perfection. Perfect for busy weeknights with minimal prep and versatile ingredients.

  • Total Time: 45-50 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 2 cups packed shredded rotisserie chicken (mix of white and dark meat preferred)
  • 2 medium zucchinis, sliced thin (~1/4-inch thick)
  • 1 cup shredded cheese (cheddar or mozzarella recommended)
  • 1 cup diced tomatoes, drained if canned
  • 1/2 cup finely chopped onion (yellow or red)
  • 2 cloves garlic, minced (or 1 teaspoon pre-minced)
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste (about 1/2 teaspoon salt and 1/4 teaspoon pepper)
  • 1 tablespoon olive oil (for sautéing)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Slice 2 medium zucchinis into approximately 1/4-inch rounds, sprinkle with salt, let sit 10 minutes, then pat dry with paper towels.
  3. Drain 1 cup diced tomatoes thoroughly, squeezing out excess liquid.
  4. Shred about 2 cups rotisserie chicken.
  5. Finely chop 1/2 cup onion and mince 2 cloves garlic.
  6. Heat 1 tablespoon olive oil in a skillet over medium heat.
  7. Sauté onions and garlic until translucent, about 3 minutes.
  8. Add zucchini slices to the skillet and sauté for 2 minutes until slightly tender.
  9. Combine shredded chicken, sautéed zucchini and onions, drained tomatoes, 1 teaspoon Italian seasoning, and salt and pepper to taste in a large mixing bowl; mix well.
  10. Grease a 9×13-inch casserole dish.
  11. Transfer the mixture to the greased casserole dish and top evenly with 1 cup shredded cheese.
  12. Bake 25–30 minutes at 375°F until the cheese is bubbly and golden around the edges.
  13. Let the casserole rest for 5 minutes before serving.

Notes

For a crisp side, serve with a green salad tossed in lemon vinaigrette., Roasted baby potatoes pair well and can cook alongside the casserole., Can swap cheeses (mozzarella, pepper jack, or parmesan additions) or proteins (leftover turkey, cooked chicken, canned chicken, or omit meat for vegetarian with lentils or chickpeas)., Vegetables like mushrooms, bell peppers, spinach, eggplant, or yellow squash can be added or substituted., Add creaminess by blending in 1/2 cup Greek yogurt, light cream, or mild cream sauce., Add crunchy topping with 1/2 cup panko mixed with olive oil and broil briefly for texture., Make dairy-free by using vegan cheese or omitting cheese, and gluten-free by using gluten-free breadcrumbs or skipping topping., Assemble in an oven-safe skillet or individual ramekins for portion control., Make-ahead: Assemble and freeze up to 3 months, thaw overnight, and bake at 375°F, adding 10–20 minutes if still cold., Leftovers store in an airtight container in fridge for up to 3 days and reheat covered at 350°F for 15-20 minutes, or microwave individual servings for about 60 seconds.

  • Author: Laura
  • Prep Time: 20 minutes
  • Cook Time: 25-30 minutes
  • Category: Main Course

Nutrition

  • Serving Size: 1 serving
  • Calories: ~250 per serving
  • Protein: 25 grams per serving