Go Back

Healthy Mexican Chicken Casserole - Bright, Flavorful, and Easy

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 cups cooked, shredded chicken (rotisserie or poached)
  • 1 cup cooked brown rice or quinoa (optional but recommended for heartiness)
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned and drained)
  • 1 red bell pepper, diced
  • 1 small red onion, finely chopped
  • 1 medium zucchini, diced (optional for extra veggies)
  • 1 cup salsa (mild, medium, or hot—your choice)
  • 1 (4-ounce) can diced green chiles
  • 1/2 cup low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper, to taste
  • 3/4 cup reduced-fat shredded Mexican-blend cheese (or cheddar/Monterey Jack)
  • 2 tablespoons chopped fresh cilantro, plus more for serving
  • 1 lime, cut into wedges (for serving)
  • Nonstick cooking spray or a light drizzle of olive oil for the baking dish
  • Optional toppings: sliced avocado, Greek yogurt or light sour cream, extra salsa, sliced jalapeños

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with nonstick spray or olive oil.
  2. In a large bowl, combine the shredded chicken, cooked rice or quinoa, black beans, corn, bell pepper, red onion, and zucchini.
  3. In a separate bowl or measuring cup, whisk together the salsa, green chiles, chicken broth, cumin, chili powder, smoked paprika, garlic powder, oregano, salt, and pepper.
  4. Pour the salsa mixture over the chicken and veggies. Stir until everything is coated and evenly mixed. Taste and adjust salt and pepper if needed.
  5. Transfer the mixture to the prepared baking dish. Spread it into an even layer. Sprinkle the shredded cheese over the top.
  6. Bake for 20–25 minutes, or until the casserole is hot and the cheese is melted and lightly golden around the edges.
  7. Remove from the oven. Let it rest for 5 minutes so it sets a bit and is easier to scoop.
  8. Top with chopped cilantro. Serve with lime wedges and your favorite toppings like avocado and a dollop of Greek yogurt.