This Chicken Zucchini Casserole with Stuffing features rotisserie chicken, two kinds of squash, a creamy sauce, and a crunchy cheesy stuffing topping. It’s a delicious way to use up your garden produce and is a great option for Thanksgiving leftovers!
I love zucchini and I love growing it in my garden every year!
My family, on the other hand, does not love zucchini.
However, everyone loves this chicken zucchini casserole, even my husband, who normally shies away from recipes with zucchini in them.
This recipe works because it’s:
- So flavorful. The stuffing mix gives this recipe all of its delicious flavor. You’ll get a tasty recipe without having to use a ton of spices.
- A great recipe for excess zucchini. Those of use who grow zucchini know how hard it can be to use it all up before it goes bad. This is a yummy option.
- Easy to throw together! You won’t need to do any cooking for this casserole. Just mix everything together and dinner is underway.
This recipe was adapted from Six Sisters Stuff.
Preheat your oven to 350 degrees.
Combine 6 ounces of savory herb stuffing mix, 1/2 cup of melted butter, and 1 cup of shredded Parmesan cheese in a large mixing bowl. Remove 1 cup of the stuffing to use for the topping and set aside.
Add 4 cups of rotisserie chicken (or leftover turkey), 1 diced medium zucchini, 1 diced medium yellow squash, 10.5 ounces of cream of chicken soup, 1/2 cup of sour cream, and 1 teaspoon of onion powder to the large mixing bowl. Mix well.
Spread the chicken and zucchini mixture into a lightly greased 9×13 baking dish.
Top with the reserved stuffing mixture and bake uncovered for 40-50 minutes or until the squash is tender and the top is golden brown.
Recipe Tips and Substitutions
This is a great recipe to use with Thanksgiving leftovers! Just substitute the chicken for turkey. You could even use green beans instead of the zucchini.
This recipe is delicious as written, but you could try these additions for a change in flavor:
- Dried cranberries
- Chopped broccoli
- Shredded carrots
- Diced onion
- Sliced mushrooms
- Use canned chicken instead of rotisserie chicken
- Use cream of mushroom soup instead of cream of chicken soup
- Chopped celery
- Chopped potatoes
- Cooked rice
If you’re out of certain ingredients, try these substitutes:
The best way to reheat this casserole is in the oven if you have several portions, or in a skillet with a little bit of water if you’re only heating up one portion.
More Like This
Looking for more delicious casserole dishes? You’ll love these!
Looking for more zucchini recipes? You’ll love these!
- Zucchini and Yellow Squash Casserole
- Lasagna Zucchini Boats
- Zucchini, Black Bean, and Rice Skillet
- Zucchini with Scrambled Eggs
Many people with substitute Greek yogurt for the sour cream. Or you can try one of these sour cream substitutes.
Yes, this casserole freezes well. Make the recipe in a disposable pan without baking it and cover with plastic wrap and foil to seal well. When you’re ready to eat it, you can leave it in your refrigerator to defrost or you can bake it frozen.
You’ll need to add more cooking time since the casserole is frozen. It will need to cook for 80-100 minutes at 350 degrees.
No, the squash should be added raw so that it cooks in the oven.
This casserole is not made for a slow cooker. The stuffing mix will get soggy and mushy and will not turn out well. Cooking it in the oven crisps the stuffing nicely so you get a variety of textures in each bite.
I hope your family loves this chicken zucchini casserole! If you make it, be sure to take a picture and tag me on Instagram with @ashcroftfamilytable and use the hashtag #ashcroftfamilytable!
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Chicken Zucchini Casserole with Stuffing
- 6 ounces savory herb stuffing mix, dry
- ½ cup melted butter, 1 stick
- 1 cup shredded Parmesan cheese
- 4 cups rotisserie chicken
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 10.5 ounces canned cream of chicken soup
- ½ cup sour cream
- 1 teaspoon onion powder
- Preheat oven to 350 degrees.
- Combine stuffing mix, melted butter, and Parmesan cheese in a large mixing bowl. Remove 1 cup of the stuffing to use for the topping and set aside.
- Add rotisserie chicken, zucchini, yellow squash, cream of chicken soup, sour cream, and onion powder to the stuffing in the large mixing bowl. Mix well.
- Spread the chicken and zucchini mixture into a lightly greased 9×13 baking dish.
- Top with the reserved stuffing mixture and bake uncovered for 40-50 minutes or until the squash is tender and the top is golden brown.