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High-Protein Cheesy Chicken Nacho Casserole
Alice

High-Protein Cheesy Chicken Nacho Casserole Recipe

This High-Protein Cheesy Chicken Nacho Casserole is creamy, comforting, and packed with over 38g of protein per serving, making it perfect for fitness lovers and meal preppers. It delivers bold nacho flavor with clean, balanced nutrition.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Main Dish
Cuisine: Healthy, High-Protein, Tex-Mex Inspired
Calories: 430
Ingredients Method

Ingredients
  

  • Cooked chicken breast shredded or diced – 900 g
  • Plain Greek yogurt 2% or 5% – 1½ cups
  • Reduced-fat shredded cheese – 1½ cups
  • Black beans rinsed and drained – 1 cup
  • Bell peppers diced – 1½ cups
  • Red onion finely chopped – ½ cup
  • Crushed baked tortilla chips – 1½ cups
  • Olive oil – 1 teaspoon
  • Cumin – 1 teaspoon
  • Paprika – 1 teaspoon
  • Chili powder – ½ teaspoon
  • Garlic powder – 1 teaspoon
  • Salt – to taste

Method
 

  1. Preheat your oven to 190°C (375°F) and lightly grease a baking dish with a thin layer of oil, making sure the bottom and sides are coated so the casserole releases easily after baking and doesn’t stick as it cooks.
  2. Place a large skillet over medium heat and add a small drizzle of olive oil. Once the oil is warm, add the cooked chicken and spread it out evenly in the pan. Let it heat for 2–3 minutes, stirring occasionally, just until warmed through and any excess moisture starts to evaporate.
  3. Sprinkle the cumin, paprika, chili powder, garlic powder, and salt evenly over the chicken. Stir gently so every piece is coated, then let it cook for another 2–3 minutes until the spices become fragrant and the chicken looks slightly golden and well-seasoned rather than wet.
  4. In a large mixing bowl, add the Greek yogurt and half of the shredded cheese. Mix slowly with a spoon or spatula until the mixture is smooth and creamy, taking care not to overmix so the texture stays light and fluffy.
  5. Add the black beans, diced bell peppers, and finely chopped red onion to the bowl. Fold everything together gently, lifting from the bottom and turning over slowly so the vegetables stay intact and evenly distributed.
  6. Add the seasoned chicken to the bowl and fold it into the creamy mixture until everything is evenly combined. The mixture should look rich and well-coated but not runny or soupy.
  7. Transfer the mixture into the prepared baking dish and use a spatula to spread it out evenly, smoothing the top so it bakes uniformly from edge to center.
  8. Sprinkle the crushed baked tortilla chips evenly over the surface, then top with the remaining shredded cheese, making sure the topping reaches the corners for even crunch and melt.
  9. Place the baking dish in the preheated oven and bake uncovered for 25–30 minutes, until the cheese is fully melted, bubbling around the edges, and lightly golden on top.
  10. Remove the casserole from the oven and let it rest for about 10 minutes before slicing. This resting time helps the casserole set properly, improves texture, and makes serving clean and easy.