Ingredients
Basic ingredients
3 cups grilled chicken: shredded or diced (skinless).
4 medium zucchini: cut into pieces approximately 1.2 cm in diameter (about 10 cups).
1 medium yellow onion: finely chopped.
2 cloves of garlic: minced.
1 tbsp olive oil: for frying aromatic ingredients.
Cream base and spices
1 can (280 g) cream of chicken soup: (Or cream of mushroom/celery soup for a variation).
cup sour cream: full-fat is preferred for a rich texture.
\frac{1}{2}cup heavy cream or milk: Thins the sauce slightly.
1 cup Cheddar cheese: Grated (divided into two $\frac{1}{2}$-cup portions).
1 tsp Italian seasoning
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
1 tsp kosher salt (adjust to taste depending on the saltiness of the rotisserie chicken)
Golden icing
1 package (6 oz) herb stuffing: (e.g., from the stovetop) or 1 cup panko breadcrumbs.
cups melted unsalted butter
Detailed cooking instructions
Step 1:
Preheat oven to 375°F (190°C). Grease a 9-inch (23 cm) baking dish with cooking spray or a thin layer of butter.
Step 2: Saute the aromatic vegetable oils and zucchini
Place a large skillet over medium heat (intensity: medium). Heat 1 tablespoon of the olive oil, then add the chopped onion and crushed garlic. Cook for 2 to 3 minutes, until softened and fragrant. Add the chopped zucchini and cook for another 4 to 5 minutes, until slightly softened.
Important tip: Don’t overcook the zucchini in the pan. It will continue to cook in the oven and release moisture. Removing excess moisture will keep the casserole rich instead of watery.
Step 3: Mix the Cream Sauce
In a large bowl, whisk together the cream of chicken soup, sour cream, heavy cream, Italian seasoning, garlic powder, onion powder, black pepper, and salt. Stir in $\frac{1}{2}$ cups of shredded cheddar cheese until smooth.
Step 4: Mix the chicken and vegetables.
In a bowl with the cream sauce, stir in the shredded rotisserie chicken and sautéed zucchini. Gently stir with a spatula until all ingredients are evenly coated.
Step 5: Layer in the baking dish
Transfer the mixture to the prepared $9\x13$ inch baking dish. Using a spatula, spread it evenly to all corners. Top with the remaining $\frac{1}{2}$ cups of shredded cheddar cheese.
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Step 6: Prepare and add the crunchy topping
In a separate small bowl, mix the herb filling (or panko crumbs) with $\frac{1}{4}$ cup melted butter until the mixture is moist. Sprinkle this topping evenly over the entire baking dish.
Step 7: Bake to perfection
Place the dish on the middle rack of the oven and bake, uncovered, at 190°C (medium high). The edges should be bubbling and the icing should be a rich, dark golden colour.
Step 8: Rest and Serve
Remove from oven and let the casserole rest for 5 to 7 minutes before serving. Resting allows the cream sauce to settle and set, ensuring neat scoops that hold together on the plate.
Basic tips for success
Check for moisture: Zucchini is naturally high in water content. If your zucchini seems particularly juicy after frying, pat it dry with paper towels before adding it to the sauce.
Preparing Chicken: Roasted chicken breasts have a leaner texture, while dark meat (thighs and legs) adds extra moisture and richness. A combination of the two offers the best balance.
Low-carb modification: Replace the herb filling with a combination of almond flour, grated Parmesan cheese, and shredded pork rinds mixed with melted butter for a keto-friendly topping.
Storage and Reheating Instructions
Refrigeration: Store cooled leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheat: Microwave individual portions for 1.5 to 2 minutes. For best topping crispiness, reheat in a 350°F (175°C) oven or toaster oven for 10–12 minutes.
Freezing: Assemble the casserole without the crispy topping, wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Let thaw in the refrigerator overnight before adding topping and baking as directed.
Nutritional Values
Serving Size: 1/6 casserole
Nutrient Amount Per Serving
Calories 410 kcal
Total Fat 22 g
Saturated Fat 10 g
Trans Fat 0 g
Cholesterol 85 mg
Sodium 780 mg
Total Carbohydrates 26 g
Fiber 3 g
Sugars 4 g
Protein 27 g
Vitamin D 0.4 mcg
Calcium 210 mg
Iron 2.1 mg
Potassium 490 mg