A creamy, veggie-packed casserole made with rotisserie chicken, zucchini, and buttery stuffing topping — perfect for busy weeknights!

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1. Preheat oven to 350°F (175°C). Grease an 11×7-inch baking dish.

2. In a large bowl, combine stuffing mix with melted butter. Reserve 1/2 cup for topping.

3. Add zucchini, chicken, soup, carrot, onion, and sour cream to remaining stuffing. Mix until combined.

4. Spread mixture evenly into baking dish. Sprinkle reserved stuffing over top.

5. Bake for 40–45 minutes until bubbly and golden-brown. Let cool slightly before serving.

Stuffing mix can be replaced with toasted whole grain bread crumbs + herbs for healthier option.

For gluten-free, use crushed gluten-free crackers or almond meal.

Replace condensed soup with homemade white sauce or cashew cream for dairy-free.

Swap sour cream with Greek yogurt or coconut yogurt for lighter or dairy-free option.