Go Back

Healthy Chicken Taco Casserole

Healthy chicken taco casserole with lean shredded chicken, black beans, corn, peppers, and melty reduced-fat cheddar and mozzarella. Baked until bubbly, then rested briefly for easy scoop-and-serve weeknight portions.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
resting 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Meal Prep
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Casserole
  • 3 cup cooked shredded chicken breast
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 red bell pepper, diced
  • 1 cup salsa
  • 1 packet taco seasoning
  • 1 cup plain Greek yogurt
  • 1 cup reduced-fat shredded cheddar cheese
  • 0.5 cup reduced-fat mozzarella cheese
  • 2 green onions, sliced
Garnish
  • Fresh cilantro
  • Diced avocado
  • Lime wedges

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the dish
  1. Preheat the oven to 375°F (190°C).
  2. Lightly grease a 9×13-inch baking dish.
Mix the casserole filling
  1. In a large bowl, combine chicken, black beans, corn, bell pepper, salsa, taco seasoning, and Greek yogurt.
  2. Mix until evenly combined.
  3. Transfer the mixture to the prepared baking dish.
Bake and finish
  1. Sprinkle cheddar and mozzarella cheese over the top.
  2. Bake for 25–30 minutes until bubbly and heated through.
  3. Let rest for 5 minutes before serving.
Garnish and serve
  1. Garnish with green onions, cilantro, avocado, and lime wedges.

Notes

For the best texture, use well-drained black beans and let the casserole rest the full 5 minutes so it sets slightly for clean servings. Refrigerate leftovers in an airtight container for up to 4 days; freeze in portions up to 2 months. To make it dairy-light, swap in lactose-free Greek yogurt and lactose-free shredded cheese if desired.