Hearty Rotisserie Chicken and Portobello Mushroom Bake

Hearty Rotisserie Chicken and Portobello Mushroom Bake


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Tender chunks of rotisserie chicken and Portobello mushrooms sit amidst a bed of colorful summertime veggies in this eye-catching dish. Seasoned tomatoes and a sprinkling of mozzarella top the casserole with a juicy, cheesy garnish.

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Time needed

20 min preparation + 20-25 min cooking

Serving Size / Yield

4-6 servings


  • 4 Tbs. Olive Oil, divided
  • 1 Rotisserie Chicken, divided into chunks
  • 8 Garlic Cloves, peeled
  • 2-3 Large Portobello Mushrooms, stemmed and halved lengthwise
  • 1 Large Yellow Squash, sliced
  • 1 Large Zucchini, sliced
  • 1 Bay Leaf
  • 1 tsp. Lime Zest
  • 1/2 tsp. Dried Rosemary
  • 2 C. Plum Tomatoes, halved
  • Sea Salt, to taste
  • Ground Paprika, to taste
  • Granulated Sugar, to taste
  • 2 Tbs. Lime Juice
  • 1/2 C. Shredded Mozzarella

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Preheat the oven to 400 degrees. Lightly grease a 9x13" casserole dish with nonstick cooking spray. In a large skillet over high heat, warm up 2 tablespoons of the olive oil. Add the chicken, garlic, mushrooms, squash, zucchini, bay leaf, lime zest, and rosemary. Sauté until vegetables are tender. Drizzle 1 tablespoon of olive oil over the chicken and vegetable mixture, and carefully toss to coat. Pour the casserole into the prepared baking dish. Bake for 15-20 minutes. Place the tomatoes in a medium bowl. Lightly season tomatoes with salt, paprika, and sugar. Add the remaining olive oil and lime juice, and toss to coat. Spread the tomato mixture over the casserole, and sprinkle with mozzarella cheese. Continue cooking for about 5 minutes until casserole is warmed through and cheese has melted. Remove the bay leaf before serving.

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