This Mexican Chicken & Veggie Casserole is loaded with bold flavors, colorful veggies, tender chicken, and melty cheese.
It’s a protein-packed, one-dish meal that’s easy to make and even better as leftovers.
Perfect for busy weeknights or weekend meal prep!
Why I Love This Recipe
Full of flavor – Thanks to taco seasoning, garlic, and fresh veggies.
Great texture – Crisp-tender veggies, juicy chicken, creamy base, cheesy top.
Customizable – Swap the protein or add grains like quinoa or rice.
Meal prep dream – Keeps well and reheats beautifully.
Low-effort – Simple prep and bake steps, no special equipment.
Ingredient Highlights
Bell peppers & onion – Adds sweetness and color.
Kale – Nutrient-packed and perfect for baking.
Chickpeas – Adds plant-based protein and texture.
Shredded chicken – Great use of leftovers or rotisserie.
Taco seasoning – Provides a warm, smoky spice.
Greek yogurt or mayo – Creamy base for the bake.
Cheese – Melts on top for the ultimate finish.
Pro Tips Before You Start
Massage the kale lightly with oil and seasoning to soften.
Mix the yogurt in well to coat all the ingredients evenly.
Use freshly shredded cheese for better melt and flavor.
Bake covered first to lock in moisture, then broil for crispiness.
Taste and season with salt and pepper to your preference before baking.
How to Make Mexican Chicken & Veggie Casserole
Step 1: Preheat and Prep
Preheat oven to 350°F.
Grease a large baking dish and set aside.
Step 2: Toss the Veggies
In a large bowl, add bell peppers, red onion, cherry tomatoes, minced garlic, and kale.
Drizzle with avocado or olive oil and sprinkle with taco seasoning.
Toss everything to coat well, massaging the kale gently.
Step 3: Add Chickpeas and Chicken
Add drained chickpeas, shredded chicken, and Greek yogurt or mayo.
Season with salt and pepper. Mix thoroughly to combine.
Step 4: Assemble the Casserole
Transfer half of the mixture into the prepared dish.
Sprinkle with half the cheese.
Repeat with remaining mixture and cheese.
Step 5: Bake and Broil
Cover tightly with foil and bake for 30 minutes.
Then uncover and broil for 3–5 minutes, until golden brown on top.
Step 6: Serve
Let rest for 5 minutes before serving.
Garnish with extra herbs or a squeeze of lime, if desired.
What to Serve It With
Warm tortillas or tortilla chips
Side of Mexican rice or quinoa
Sliced avocado or guacamole
Fresh salsa or pico de gallo
Variations & Swaps
Use black beans instead of chickpeas for a twist.
Try rotisserie turkey or leftover beef in place of chicken.
Add corn or zucchini for more veggie variety.
Top with jalapeños or hot sauce for extra heat.
Make it dairy-free using plant-based yogurt and cheese.
Storage & Leftovers
Refrigerate in an airtight container for up to 4 days.
Freeze individual portions for up to 2 months.
Reheat in the oven or microwave until warmed through.
FAQs
Can I make this casserole ahead of time?
Yes! Assemble everything, cover tightly, and refrigerate until ready to bake.
What kind of chicken works best?
Cooked shredded chicken breast or rotisserie chicken both work well.
Can I use spinach instead of kale?
Yes, though it will wilt more during baking.
Is this recipe gluten-free?
Yes, just make sure your taco seasoning and mayo/yogurt are certified gluten-free.
Can I double this recipe?
Absolutely! Use two baking dishes and rotate them in the oven.
What cheese is best here?
Cheddar, Monterey Jack, or a Mexican blend all melt beautifully.
Can I skip the chickpeas?
Sure. Add extra veggies or cooked rice instead for bulk.
Final Thoughts
This Mexican Chicken & Veggie Casserole is a flavor-packed, nourishing bake that’s perfect for any night of the week.
It’s easy to make, adaptable to your pantry, and delicious enough to earn a regular spot in your dinner rotation.
