Rotisserie Chicken Zucchini Casserole -Easy Low Carb Comfort
Equipment
- 9x13 casserole dish
- Large mixing bowl
- Skillet (if sautéing veggies first)
- Cutting board & knife
- Measuring cups/spoons
- Wooden spoon or spatula
Ingredients
- 3 cups shredded rotisserie chicken (skin and bones removed)
- 2 medium zucchini, diced (or sliced thin)
- 1 cup mushrooms, sliced (optional)
- ½ onion, diced
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese (or mozzarella)
- ¼ cup grated parmesan cheese
- ½ cup sour cream (or Greek yogurt)
- ½ cup heavy cream (or half & half)
- 1 tsp Italian seasoning
- ½ tsp smoked paprika
- Salt & black pepper, to taste
- 2 tbsp olive oil or butter (for sautéing veggies)