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Mexican Chicken & Veggie Casserole – Flavor-Packed and Weeknight-Ready

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 450
A quick and flavorful casserole combining chicken, colorful peppers, kale, and cheese for a satisfying weeknight dinner.

Ingredients

Vegetables

  • 1 piece red bell pepper diced
  • 1 piece yellow bell pepper diced
  • 1 piece red onion diced
  • 1 pint cherry tomatoes
  • 4 cloves garlic minced
  • 3 cups chopped kale stems removed
  • 2 tbsp taco seasoning
  • 1 tbsp avocado oil or olive oil
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 4 cups cooked shredded chicken
  • 1/2 cup mayonnaise or plain Greek yogurt
  • to taste Sea salt and black pepper
  • 1 cup freshly shredded cheese

Instructions 

  • Preheat oven to 350°F (175°C).
  • Toss peppers, onion, garlic, tomatoes, kale, taco seasoning with oil.
  • Add chickpeas, chicken, mayo/yogurt, salt, pepper; toss well.
  • Layer half mixture in baking dish and top with half cheese. Repeat layers and top with remaining cheese.
  • Cover with foil and bake for 30 minutes. Uncover and broil until golden-brown.

Notes

Feel free to customize with your favorite toppings or adjust seasoning to taste.
Calories: 450kcal
Cost: $15
Course: Dinner
Cuisine: Mexican
Keyword: baked, Chicken, Vegetables