Rotisserie Chicken & Zucchini Casserole


  • 1 small rotisserie chicken (pulled & shredded)
  • 3 medium sized zucchinis (diced)
  • 1 (6oz) box Stove Top chicken stuffing mix
  • 1/2 cup butter (melted)
  • 1 (10oz) can cream chicken soup
  • 1/2 cup sour cream


  1. Preheat your oven to 350 degrees and grease a 9×13 baking dish.
  2. In a large bowl, melt the butter and then mix with the box of dry stuffing mix; set aside HALF of the mixture for topping the casserole later.
  3. Add the pulled chicken, diced zucchini, cream of chicken soup and sour cream to the stuffing and mix well.
  4. Spread the mixture into your baking dish and then evenly sprinkle the top with your reserved stuffing mixture.
  5. Bake, uncovered, in the middle rack for 35-45 minutes or until it’s warmed through and the top is golden brown.

Recipe Notes

  • You can also use about 3 cooked and cubed chicken breasts for this recipe in place of the rotisserie (although I would season it with a little salt, pepper and garlic powder).
  • Feel free to add any other soft veggies to the mix that you’d like such as yellow squash, corn or mushrooms.
  • I’ve had a few questions about the boxed stuffing. There’s NO need to cook the stuffing or follow any instructions on the box. Just mix the DRY stuffing with the melted butter. Easy peasy!