My recipe for chicken zucchini squash casserole is the perfect way to use your summer squash. A hearty casserole packed with chicken, veggies, and topped with buttery stuffing. It’s an easy dinner that everyone is sure to enjoy.

I almost always have some chicken in my refrigerator, especially leftover rotisserie chicken. One of my favorite meals to use it for, especially in the summer and fall, is this cheesy chicken squash casserole.

It’s also such a good way to use squash and zucchini. Chicken, cheese, and squash all topped with seasoned stuffing mix. Yum!

After testing this recipe several times with different types of toppings and cheese, I think I’ve landed on a tasty, family friendly squash casserole.

If you want more vegetable casseroles be sure to try cheesy vegetable casserole, spinach casserole, and broccoli cheese casserole.

Why you’ll love this recipe

• A great way to use rotisserie chicken. The perfect recipe to use rotisserie chicken or shredded chicken.
• The best way to use summer produce. Have extra squash or zucchini, this is a wonderful way to use them.
• Can be made ahead of time. This chicken casserole can be prepared ahead of time and cooked the next day.

Ingredients

• Zucchini – Fresh zucchini adds delicious flavor and texture.
• Yellow squash – Goes great with the zucchini and adds beautiful color.
• Onions – Diced onion adds flavor to the dish.
• Butter – Unsalted butter is used to cook the vegetables and also to mix in with the stuffing.
• Stuffing mix – Adds flavor and texture to the casserole.
• Chicken – Cooked shredded or chopped chicken.
• Cream of chicken soup – Helps give a creamy texture to the dish.
• Shredded cheese – I like using mozzarella or cheddar cheese for this recipe.
• Sour cream – Brings extra creaminess and richness to the recipe.
• Salt and pepper – Used to season the squash and zucchini.

How to make chicken zucchini squash casserole

This is an overview of the recipe steps. Scroll to the bottom recipe card for the full, printable recipe.

Begin by preheating the oven to 350 degrees F and spray a 9 x 13 casserole dish with non-stick cooking spray.

Heather’s recipe tips

• Cut squash evenly. Try to cut the zucchini and squash into similar sizes so that it cooks evenly.
• Make sure to saute. This step helps to remove excess water from the squash.

Make-ahead and storage instructions

Make ahead: One thing I love about this recipe is that it can be prepared ahead of time. Assemble it the night before, cover in foil and refrigerate. Bake the next day when ready to serve.

Store: Refrigerate any leftovers in an airtight container. It will last 3-4 days. You can microwave or cook in the oven at 350 degrees to warm through.

Freeze: This zucchini and chicken casserole freezes well. Place in a freezer safe container and freeze for up to 2 months. Place in the refrigerator to thaw overnight and then bake.

Chicken squash casserole variations

There are a few different ways you can make this casserole your own. Here are a few suggestions:

• Cheese – You can make this even cheesier by adding in extra shredded cheese. Try different cheeses like colby jack, pepper jack, montery jack, or even Swiss cheese.
• No chicken – Don’t want chicken? No problem, simply leave out the chicken. You could add in extra squash or other vegetables like sliced mushrooms.
• Different soup – Substitute the cream of chicken soup with cream of mushroom or cream of celery soup.
• Change the topping – If you don’t want stuffing you can substitute with crushed Ritz crackers with butter or crushed corn flakes with butter.

More easy chicken casserole recipes

• Hash brown chicken casserole
• Chicken stuffing bake
• Buffalo chicken pasta bake
• Fiesta chicken casserole

Leave a comment if you make this recipe. I love hearing from you!