This easy zucchini casserole with stuffing and rotisserie chicken completely wins me me over every time I make it - and I don’t always love zucchini. It’s creamy, cheesy, and packed with comfort food flavor. The stuffing topping bakes up golden and buttery, while the inside stays savory and satisfying thanks to sautéed zucchini, sweet corn, and juicy chicken.
It’s the kind of cozy dinner you don’t expect to be this good - but trust me, it is. I found myself going back for seconds and thinking, “I’ve never enjoyed zucchini this much.” It’s also a great way to use up large garden zucchini - you can easily add an extra cup and it still turns out delicious. Perfect for weeknights, potlucks, or whenever your garden is overflowing. You gardeners know what I mean!
Delicious recipes to use up and enjoy zucchini:
Easy Zucchini Pizza Boats
Zucchini Bread made from Scratch
Table of contents
Why I Love This Zucchini Casserole
This cheesy zucchini casserole with stuffing is the kind of comfort food I didn’t know I needed. It’s rich, savory, and absolutely packed with flavor - yet still a perfect way to use up fresh summer vegetables.
It’s hands-down the best way I’ve ever enjoyed zucchini. Cubing and sautéing it (instead of shredding or baking it raw) keeps it tender but not mushy, and the flavors blend beautifully with the corn, onion, and creamy base.
This casserole is also a great use for large garden zucchini. If you’ve got an oversized one on your counter, just cube it up and toss in an extra cup - the recipe can handle it. No need to peel!
The rotisserie chicken makes this an easy dinner recipe that still tastes homemade, and the buttery Stove Top stuffing gives it a golden, herbed topping everyone loves. Once you have everything assembled, it takes 30 minutes to bake and it's ready to eat!
If you’re looking for an easy zucchini recipe that’s family-friendly, freezer-friendly, and potluck-ready, this one checks all the boxes.
Ingredients
3 cups cubed zucchini
1 small onion, chopped
1 tablespoon olive oil (for sautéing)
1 cup fresh or frozen corn
2 cups cooked rotisserie chicken, chopped or shredded
1 can (10.5 oz) cream of chicken soup
½ cup sour cream
1 cup shredded sharp cheddar cheese
½ teaspoon salt-free Italian herb seasoning
1 box (6 oz) Stove Top stuffing mix (chicken or savory herb flavor)
4 tablespoons butter, melted
Optional garnish: chopped chives or green onions
Instructions
Step 1
Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.
Step 2
In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté for 2–3 minutes until it starts to soften.
Step 3
Add cubed zucchini and cook for another 5–6 minutes, stirring occasionally, until zucchini is tender but not mushy. Stir in the corn and cook for 1 more minute. Remove from heat.
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Step 4
In a large bowl, stir together the cream of chicken soup, sour cream, cheese, Italian seasoning, and chopped rotisserie chicken.
Step 5
Add the sautéed vegetables to the bowl and stir until everything is well coated.
Step 6
In a separate bowl, mix the dry stuffing mix with melted butter until evenly coated.
Step 7
Spread half of the buttered stuffing mix into the bottom of the prepared baking dish.
Spoon the chicken and vegetable mixture on top and spread it out evenly. Top with the remaining stuffing.
Step 8
Bake uncovered for 35–40 minutes, or until hot and bubbly and the stuffing is golden brown. Let it rest for 5–10 minutes before serving.
Step 9
Optional: Sprinkle with fresh chopped chives or green onions just before serving.
Tips and Variations
- Use fresh corn if it’s in season – cut it straight off the cob! If not, frozen works great too.
- Want extra cheese? Sprinkle an additional ½ cup of cheddar or a little Parmesan on top during the last 10 minutes of baking. I always do!
- Make it ahead – You can prep the entire dish earlier in the day (or the day before), refrigerate it, then bake it at dinnertime.
- Don’t skip sautéing the veggies – It keeps them from releasing too much water into the casserole. Plus, it gives the zucchini a little more flavor.
- Want to skip the meat? Leave out the chicken and make this a delicious vegetarian side dish.
How to Store Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the whole dish in the oven at 325°F until heated through.
FAQs
Yes! Sharp cheddar adds great flavor, but mozzarella or Monterey Jack would also work. You could even mix them.
Yes! Sharp cheddar adds great flavor, but mozzarella or Monterey Jack would also work. You could even mix them.
You can sauté or bake chicken breasts in advance, or cook and shred them in your Instant Pot or air fryer. Rotisserie is just a shortcut.
Yes, it freezes fairly well. Bake it, cool completely, then freeze in portions. Reheat in the oven or microwave. Keep in mind that the texture of the stuffing may soften a bit after freezing.
More Easy Casserole Recipes
Printable Recipe
Zucchini Casserole with Chicken and Stuffing
Ingredients
- 3 Cups Zucchini Cubed
- 1 Small Onion Chopped
- 1 Cup Corn fresh or frozen
- 2 Tablespoons Oil to saute onions and zucchini
- 2 Cups Chicken chopped rotisserie chicken
- 1 Can Cream of Chicken Soup
- ½ Cup Sour Cream
- 1 Cup Cheddar Cheese shredded - reserve some or have extra for top of casserole.
- ½ teaspoon Italian Herb seasoning A salt-free version
- 1 Package Stove Top Stuffing Mix Chicken Flavor
- 4 Tablespoons Butter Melted
- Chives or green onions chopped (optional for garnish)
Instructions
- Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté for 2–3 minutes until it starts to soften.
- Add cubed zucchini and cook for another 5–6 minutes, stirring occasionally, until zucchini is tender but not mushy. Stir in the corn and cook for 1 more minute. Remove from heat.
- In a large bowl, stir together the cream of chicken soup, sour cream, cheese, Italian seasoning, and chopped rotisserie chicken.
- Add the sautéed vegetables to the bowl and stir until everything is well coated.
- In a separate bowl, mix the dry stuffing mix with melted butter until evenly coated.
- Spread half of the buttered stuffing mix into the bottom of the prepared baking dish. Spoon the chicken and vegetable mixture on top and spread it out evenly. Top with the remaining stuffing.
- Optional: Sprinkle with extra shredded cheese on top. Just before serving, sprinkle fresh chopped chives or green onions as a garnish.
Notes
Nutrition (estimate)
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