Rotisserie Chicken Zucchini Casserole

Make this rotisserie chicken zucchini casserole when you want shredded rotisserie chicken, diced zucchini, a box of dry stuffing, cream of chicken, sour cream, and melted butter in a 9×13. Half the buttered stuffing stays for the top. 350°F uncovered 35–45 minutes until the top is golden. The chicken is already cooked. Don’t boil the stuffing first — dry mix plus butter is the topping.

Why You’ll Love This Recipe ❤️

• Rotisserie chicken — no raw poultry step.
• Zucchini is the bulk, not a second box of pasta.
• Dry stuffing + butter is the crust. Wet stuffing mix is a sponge.
• One bowl, one pan.
• About an hour including the bake.

Recipe at a Glance

Prep: 15 minutes  ·  Cook: 35–45 minutes  ·  Total: about 1 hour  ·  Servings: 6–8  ·  Difficulty: easy  ·  Method: oven 350°F, 9×13

Ingredients 🛒

• 1 small rotisserie chicken, meat pulled and shredded (about 3–4 cups)
• 3 medium zucchini, diced
• 1 (6-ounce) box Stove Top chicken stuffing mix — dry, not prepared
• ½ cup butter, melted
• 1 (10.5-ounce) can cream of chicken soup
• ½ cup sour cream

Dry stuffing mix. Don’t add the water the box wants. Butter coats the crumbs. Half in the filling, half on top.

Dice the zucchini small. Huge coins stay watery and underdone at 45 minutes. Don’t peel unless the skin bothers you. Don’t salt-and-drain unless your zucchini is swimming — extra water is the enemy.

A “small” rotisserie is one grocery bird. Two birds is a stuffing brick. Pull the skin if you don’t want it in the bake.

This is not crock-pot chicken and stuffing. That’s a cooker, green beans, and raw breasts. Don’t merge them.

Equipment

A 9×13, greased. A big bowl. 350°F, center rack. An 8×8 with this amount overflows.

How to Make It 👩‍🍳

Heat oven to 350°F. Grease the 9×13.

Melt the butter. Toss with the dry stuffing mix. Scoop out half and set it aside for the top.

To the remaining stuffing: shredded chicken, diced zucchini, cream of chicken, sour cream. Mix. Spread in the pan. Reserved stuffing on top, even.

Bake uncovered 35–45 minutes until hot in the center and the top is golden. Rest 5 minutes. If the top browns at 25 minutes and the middle is cold, foil the last stretch.

Why the Technique Works

Dry mix + butter is a crumble topping, same idea as a savory crisp. Prepared stuffing (box water added) turns to paste in a creamy filling.

Zucchini gives off water as it bakes. That’s why you don’t add extra broth. Three medium zucchini is a lot of moisture — dice, don’t grate (grated zucchini is soup).

Chicken is already 165°F. You’re reheating it inside the casserole until the center is hot. Don’t start with raw breasts in this pan unless you want a different, longer bake and a food-safety headache.

350°F uncovered lets the top toast. Covered the whole time is steamed stuffing.

Cooking Tips

Pat shredded chicken dry if it’s dripping juice. Extra liquid plus zucchini is a soggy middle.

Dice zucchini about ½-inch. Smaller cooks through; giant chunks stay crisp-raw.

Variations and Substitutions

No rotisserie: 3–4 cups cooked shredded chicken, 165°F when cooked.

Cream of mushroom: different flavor, same thickness.

Greek yogurt instead of sour cream: tangier, can split if you overbake.

Serving Suggestions

A green salad. That’s enough.

Storage, Freezing & Reheating

Fridge 3–4 days. Reheat 325°F covered so the top doesn’t burn twice.

Freeze up to 2 months. Zucchini will be softer. Thaw in the fridge. Don’t freeze, thaw, refreeze.

Troubleshooting

Soggy: grated zucchini, wet chicken, or you added box water to the stuffing. Dice, dry chicken, dry mix.

Dry: overbaked, or a huge pan with a thin layer. 9×13, check at 35.

Bland: unsalted filling plus mild soup. Taste before it goes in — stuffing mix is already salty, so salt last.

Burnt crumbs, cold middle: rack too high, or oven runs hot. Center rack, foil last 10.

FAQ

Do I cook the stuffing?

No. Dry mix + melted butter.

Raw chicken in the pan?

Not this recipe. Rotisserie or leftover, already cooked.

Yellow squash instead of zucchini?

Same dice, same water. Fine.

Is this crock pot chicken and stuffing?

No. Different URL, different heat.

Nutrition, Allergens & Dietary Notes

Approx, per 1 of 8 servings:

• Calories: 380–460
• Protein: 24–30 g
• Carbs: 22–28 g
• Fat: 20–26 g

Contains: chicken, wheat (stuffing), dairy (butter, sour cream, soup often). Cream soup is high sodium and often has wheat. Not gluten-free. Not the slow-cooker stuffing dinner. Chicken was already cooked; reheat until hot.

Final Thoughts

Dry stuffing, butter, chicken, diced zucchini, soup, sour cream, 350°F until the top is gold. If you add the box water, you’ve left the method.