This is the kind of comfort food that tastes like a cozy hug with a little fiesta thrown in.
Juicy chicken, tender zucchini, creamy black beans, sweet corn, and gooey cheddar all get baked together with Tex-Mex spices until it’s bubbling and golden.
It’s hearty, cheesy, and loaded with flavor—perfect for when you want something satisfying but still packed with veggies.
Servings: 6
Total Time: 50 minutes (20 minutes prep + 30 minutes bake)
Why I Love This Recipe
I’ve made this casserole more times than I can count, and it never fails to disappear from the table. The Tex-Mex spices give it a warm kick, but the veggies and cheese balance everything out. Plus, it’s one of those dishes that’s just as good the next day (if it lasts that long).
- It’s hearty without being heavy.
- Perfect way to sneak in extra veggies.
- The flavors taste like your favorite Tex-Mex restaurant—without the drive.
- Comes together in one baking dish for easy cleanup.
What You’ll Need
- 2 cups cooked chicken breast, diced
- 2 medium zucchini, sliced into half-moons
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 ½ cups shredded cheddar cheese
- 1 cup salsa (medium or mild)
- ½ cup sour cream
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- Fresh cilantro for garnish
Pro Tips
- Slice zucchini thin so it cooks evenly without getting mushy.
- Use pre-cooked chicken to save time—rotisserie works great.
- Don’t skip rinsing the beans—it helps reduce sodium and improves texture.
- Let the casserole rest for 5 minutes before cutting so it sets.
- Add jalapeños for extra spice.
Tools You’ll Need
- Large mixing bowl
- Wooden spoon or spatula
- Measuring spoons and cups
- White ceramic casserole dish (9×13)
- Knife and cutting board
Substitutions and Variations
- Swap cheddar for pepper jack for extra spice.
- Use turkey instead of chicken.
- Try pinto beans instead of black beans.
- Make it vegetarian by skipping chicken and adding extra beans.
Make Ahead Tips
- Assemble the casserole up to a day in advance, cover, and refrigerate.
- Bake straight from the fridge, adding 5 extra minutes to cooking time.
Instructions
Step 1: Preheat the oven
Preheat oven to 375°F so it’s ready when your casserole is assembled.
Step 2: Combine chicken and vegetables
In a large mixing bowl, add 2 cups diced cooked chicken breast, 2 medium zucchini sliced into half-moons, 1 can drained and rinsed black beans, and 1 cup corn kernels. Gently toss to mix.
Step 3: Add seasonings and sauce
Add 1 cup salsa, ½ cup sour cream, 1 tsp chili powder, ½ tsp cumin, ½ tsp garlic powder, ½ tsp smoked paprika, ½ tsp salt, and ¼ tsp black pepper to the chicken and veggie mixture. Stir until everything is coated.
Step 4: Layer in the casserole dish
Spread the mixture evenly in a 9×13 white ceramic casserole dish. Sprinkle 1 ½ cups shredded cheddar cheese evenly on top.
Step 5: Bake
Place the casserole dish in the oven and bake for 30 minutes, or until the cheese is melted and bubbly.
Step 6: Rest and serve
Remove from oven, let rest for 5 minutes, and garnish with fresh cilantro before serving.
Macros (per serving)
- Calories: 320
- Protein: 28g
- Carbs: 15g
- Fat: 16g
- Fiber: 4g
Why This Recipe Works (Quick Science)
The sour cream and salsa mixture coats the zucchini and chicken, locking in moisture so the casserole stays creamy, not dry. Baking at 375°F allows the cheese to melt perfectly while giving the top that golden, bubbly finish.
Common Mistakes
- Cutting zucchini too thick—it can stay raw in the center.
- Using raw chicken—it won’t cook through in time.
- Adding too much liquid—can make the casserole watery.
What to Serve With
- Warm flour tortillas
- Mexican rice
- Fresh avocado slices
- A crisp green salad
FAQ
Can I freeze this casserole?
Yes, freeze before baking for best results. Thaw overnight before baking.
Can I make it spicier?
Add jalapeños or use hot salsa.
Do I have to use cheddar?
No—Monterey Jack, Colby, or pepper jack work well too.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F until warm or in the microwave for quick meals.
Conclusion
This Tex-Mex Chicken Zucchini Casserole is pure comfort with a kick—cheesy, hearty, and full of flavor. Give it a try, then come back and share how it turned out for you.