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High Protein Rotisserie Chicken Mexican Casserole - Easy, Flavor-Packed, and Meal-Prep Friendly

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

Ingredients
  

  • Rotisserie chicken (about 4 cups shredded, skin and bones removed)
  • Black beans (1 can, drained and rinsed)
  • Frozen or canned corn (1 cup; drain if canned)
  • Diced tomatoes with green chiles (1 can, drained) or regular diced tomatoes plus 1 small can of green chiles
  • Cooked brown rice or quinoa (2 cups; optional but adds hearty texture)
  • Plain nonfat Greek yogurt (1 cup) or low-fat sour cream
  • Shredded Mexican blend or cheddar cheese (1 to 1 1/2 cups)
  • Salsa (1 cup, your preferred heat level)
  • Red onion (1/2 cup, finely chopped)
  • Bell pepper (1 cup, diced; any color)
  • Cilantro (1/4 cup, chopped; optional but brightens everything)
  • Taco seasoning (2 to 3 tablespoons) or a mix of chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper
  • Lime juice (1 to 2 tablespoons)
  • Olive oil (1 tablespoon, for sautéing)
  • Salt and pepper (to taste)
  • Optional toppings: sliced jalapeños, avocado, extra cilantro, green onions, hot sauce

Method
 

  1. Prep the oven and pan. Heat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Sauté the veggies. Warm olive oil in a skillet over medium heat. Add onion and bell pepper with a pinch of salt. Cook 3 to 5 minutes until slightly softened. This step builds flavor and prevents watery casserole.
  3. Mix the base. In a large bowl, combine shredded chicken, black beans, corn, sautéed veggies, diced tomatoes with chiles, and cooked rice or quinoa if using.
  4. Season it. Add taco seasoning, salsa, lime juice, and a few grinds of pepper. Taste and adjust salt. You want it well seasoned now so the flavors pop after baking.
  5. Add creaminess. Fold in Greek yogurt until evenly coated. It should look saucy but not soupy. If too thick, add 2 to 4 tablespoons more salsa.
  6. Assemble. Spread the mixture into the baking dish. Sprinkle cheese evenly on top.
  7. Bake. Bake uncovered for 18 to 22 minutes, until the cheese is melted and the edges are bubbling. If you like browned spots, broil for 1 to 2 minutes at the end.
  8. Finish and serve. Let it rest 5 minutes. Top with cilantro and any extras you like. Serve with lime wedges. Great on its own or with a side salad.