Ingredients

Scale

(Serves 6)

Casserole base:

1½ lbs cooked shredded chicken (rotisserie or grilled—you love convenience!)
1 cup corn kernels (fresh or fire-roasted—you love smoky depth!)
1 (15 oz) can no-salt-added black beans, rinsed & drained
1 bell pepper, diced
½ cup red onion, diced
1 (10 oz) can fire-roasted diced tomatoes, drained
2 garlic cloves, minced

Creamy chipotle sauce:

1 cup plain Greek yogurt (full-fat—you love high-protein!)
½ cup salsa (mild or medium—you control the heat!)
2–3 tbsp chipotle in adobo, minced (adjust to spice—you love spicy!)
1 tsp cumin
1 tsp chili powder
Juice of 1 lime (you love citrus!)
Salt & black pepper

Topping:

1½ cups shredded Monterey Jack or pepper jack cheese
Optional: Sliced jalapeños or crushed tortilla chips

For serving:

Fresh cilantro
Extra lime wedges
Optional: Avocado slices or sour cream

Instructions

1. Prep filling:

In a large bowl, combine chicken, corn, black beans, bell pepper, red onion, tomatoes, and garlic.

2. Make sauce:

Whisk Greek yogurt, salsa, chipotle, cumin, chili powder, lime juice, salt, and pepper. Pour over chicken mixture; stir to coat.

3. Assemble & bake:

Preheat oven to 375°F (190°C). Grease a 9×13″ baking dish.
Spread mixture evenly into dish. Top with cheese (and optional jalapeños).
Bake 20–25 minutes until bubbly and cheese is golden.

4. Serve:

Garnish with cilantro and lime wedges. Add avocado or sour cream if desired.

💡 Pro Tips for Perfection:
✅ Use rotisserie chicken—saves 15+ minutes (you love efficiency!).
✅ Drain tomatoes well—prevents watery casserole.
✅ Low-sodium mastery (you love this!):
→ Use no-salt-added beans + low-sodium salsa
→ Boost umami with extra lime zest and cumin
✅ Blood sugar friendly (you love this!):
→ Naturally low-glycemic—no added sugars!
→ Add 1 tbsp chia seeds to sauce for fiber + glycemic control
✅ Low-carb/keto option (you love this!):
→ Skip corn; double bell peppers
→ Use cauliflower rice as base layer
→ Net carbs drop from 18g → 8g/serving
✅ High-protein boost (you love this!):
→ Greek yogurt adds +12g protein/serving
→ Mix in 2 tbsp hemp seeds (+5g protein)
✅ Make ahead:
→ Assemble unbaked casserole; refrigerate 24 hours (add 5 min to bake time)
→ Fully baked casserole freezes 3 months (thaw overnight; reheat covered at 350°F for 30 min)

Prep Time & Nutrition (per serving):