25-Minute Rotisserie Chicken Zucchini Casserole
A quick and easy meal featuring tender zucchini, savory rotisserie chicken, and melted cheese, perfect for busy weeknights.
Ingredients
Casserole Ingredients
- 2 cups rotisserie chicken, shredded
- 2 medium zucchinis, sliced
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 cup diced tomatoes (canned or fresh)
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat and sauté the onions and garlic until they are translucent.
- Add the sliced zucchini to the skillet and cook until it is slightly tender.
- In a large bowl, combine the shredded rotisserie chicken, sautéed zucchini, diced tomatoes, Italian seasoning, salt, and pepper.
- Transfer the mixture to a greased casserole dish and top with shredded cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
Serve hot with a simple green salad or crusty bread. For extra flavor, consider adding other veggies like bell peppers or mushrooms, or red pepper flakes for spice. Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months.