Description
A comforting and easy-to-make casserole featuring tender rotisserie chicken, fresh zucchini, and a creamy cheese sauce, baked to golden perfection.
Ingredients
3 cups rotisserie chicken, shredded
3 medium zucchinis, sliced into 1/4-inch thick rounds
1 medium yellow onion, finely chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 cup sour cream
1 cup shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup mayonnaise
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1/2 cup panko breadcrumbs
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 4-5 minutes until softened.
Add the minced garlic to the skillet and cook for 1 minute until fragrant. Remove from heat.
In a large mixing bowl, combine the shredded rotisserie chicken, sliced zucchini, cooked onion and garlic, sour cream, mayonnaise, shredded cheddar cheese, grated Parmesan cheese, dried thyme, salt, black pepper, and crushed red pepper flakes. Mix until well combined.
Transfer the mixture to the prepared baking dish and spread evenly.
Sprinkle the panko breadcrumbs evenly over the top of the casserole.
Bake in the preheated oven for 35-40 minutes, or until the casserole is bubbly and the top is golden brown.
Remove from the oven and let it cool for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes