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Finding ways to use up leftover rotisserie chicken while still keeping dinner interesting can feel like a puzzle some nights. Between juggling work, family commitments, and everything else life throws our way, we often end up staring at the fridge wondering what to make that’s both satisfying and not too complicated. That’s where this rotisserie chicken zucchini casserole comes in handy – it’s a no-fuss dinner that combines tender chicken with fresh zucchini in a warm, comforting dish. Plus, it’s a great way to sneak some extra vegetables onto everyone’s plate without any complaints.
Suggestions for Ingredient Substitution
Stuffing mix can be replaced with a mixture of toasted whole grain bread crumbs and herbs for a healthier, less processed option. Use 2 cups of bread crumbs mixed with 1 teaspoon each of dried thyme, sage, and rosemary. This substitution provides more fiber and reduces sodium content. For a gluten-free alternative, use crushed gluten-free crackers or almond meal.
Condensed cream of chicken soup can be substituted with a homemade white sauce or cashew cream for those avoiding processed foods or dairy. To make a simple white sauce, whisk together 2 tablespoons of flour with 2 tablespoons of melted butter, then gradually add 1 cup of chicken broth and 1/2 cup of milk, stirring until thickened. This option allows for better control over sodium and preservatives.
Sour cream can be replaced with Greek yogurt for a higher protein, lower fat option. Use the same amount of Greek yogurt as called for in the recipe. For a dairy-free version, try unsweetened coconut yogurt or cashew cream. These alternatives maintain the creamy texture while accommodating different dietary needs.
| Preparation Time | 15-20 minutes |
| Cooking Time | 40-45 minutes |
| Total Time | 55-65 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2100
- Protein: 90-100 g
- Fat: 140-160 g
- Carbohydrates: 110-130 g
Ingredients
- 1 package stuffing mix (6 ounces)
- 3/4 cup melted butter
- 3 cups chopped zucchini
- 2 cups cooked chicken breast, cubed
- 1 can condensed cream of chicken soup (10-3/4 ounces, undiluted)
- 1 medium carrot, grated
- 1/2 cup diced onion
- 1/2 cup sour cream
Step 1: Preheat and Prepare
Preheat the oven to 350°F (175°C).
This will ensure the oven is ready once your casserole is assembled and ready to bake.
Meanwhile, grease an 11×7-inch baking dish to prevent the casserole from sticking to the pan.
Step 2: Mix the Stuffing
In a large bowl, combine the stuffing mix with the melted butter.
Stir until all the stuffing is well-coated.
Reserve 1/2 cup of the stuffing mix to use for the topping.
This reserve will provide a crispy texture once baked.
Step 3: Combine Ingredients
To the bowl with the remaining stuffing, add the zucchini, chicken, soup, grated carrot, chopped onion, and sour cream.
Mix everything together thoroughly, ensuring that all the ingredients are evenly combined and coated.
Step 4: Assemble the Casserole
Transfer the mixture into the prepared 11×7-inch baking dish.
Spread it out evenly in the dish to ensure even cooking.
Sprinkle the reserved 1/2 cup of stuffing mix over the top.
This will form a crunchy, golden crust once baked.
Step 5: Bake and Finish
Place the casserole in the preheated oven and bake for 40 to 45 minutes.
Look for the casserole to be bubbling hot with a golden-brown top.
Once done, remove from the oven and let it cool slightly before serving.
Enjoy this comforting and hearty dish!
