Go Back

Southwest Chicken Protein Casserole - Hearty, Flavor-Packed, and Weeknight 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 chicken breast, shredded or diced (rotisserie works great)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup cooked quinoa (or brown rice; use pre-cooked to save time)
  • 1 cup corn kernels (frozen and thawed, or canned and drained)
  • 1 red bell pepper, diced
  • 1 small red onion, finely chopped
  • 1 can (14.5 oz) fire-roasted diced tomatoes, well drained
  • 1 cup plain Greek yogurt (2% or whole milk for creaminess)
  • 1/2 cup salsa (medium heat is a good baseline)
  • 1–1 1/2 cups shredded cheese (Monterey Jack, pepper jack, or a Mexican blend)
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • Optional toppings: chopped cilantro, sliced green onions, avocado, jalapeño, fresh lime wedges
  • Optional add-ins: 1 small can diced green chiles, 1/2 cup canned enchilada sauce for extra sauciness

Method
 

  1. Preheat the oven: Set to 375°F (190°C). Grease a 9x13-inch casserole dish with a bit of olive oil or cooking spray.
  2. Sauté the aromatics: In a skillet over medium heat, warm the olive oil. Add the onion and red bell pepper with a pinch of salt. Cook 4–5 minutes until softened.
  3. Season: Stir in chili powder, cumin, smoked paprika, garlic powder, and onion powder. Cook 30 seconds, just until fragrant. Remove from heat.
  4. Mix the base: In a large bowl, combine cooked chicken, black beans, corn, cooked quinoa, drained tomatoes, and the sautéed veggies. Sprinkle with salt and pepper.
  5. Make it creamy: In a small bowl, whisk Greek yogurt with salsa (and enchilada sauce if using). Pour over the chicken mixture and fold gently to coat evenly.
  6. Assemble: Spread half the mixture in the prepared dish. Sprinkle with half the cheese. Add the remaining mixture and top with the rest of the cheese.
  7. Bake: Cover loosely with foil and bake 15 minutes. Uncover and bake another 10–12 minutes, until bubbly and the cheese is melted with golden spots.
  8. Rest and garnish: Let it rest 5–10 minutes to set. Top with cilantro, green onions, sliced jalapeño, avocado, and a squeeze of lime, if you like.
  9. Serve: Spoon into bowls or plates. Pair with a simple side salad or steamed veggies for a complete meal.