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Loaded Veggie + Chicken Casserole

Servings: 6

Ingredients

  • 1 red bell pepper seeded & diced
  • 1 yellow bell pepper seeded & diced
  • 1 red onion diced
  • 1 pint cherry tomatoes
  • 4 fresh garlic cloves minced
  • 3 heaping cups chopped fresh kale leaves thick stems removed
  • 2 Tbsps homemade taco seasoning recipe above
  • 1 Tbsp avocado oil or olive oil
  • 1 x 15 oz can chickpeas drained and rinsed
  • 4 cups cooked shredded chicken
  • 1/2 cup homemade mayonnaise or plain Greek yogurt
  • sea salt and ground black pepper to taste
  • 1 cup freshly shredded cheese

Instructions

  • Preheat your oven to 350 degrees f.
  • Place the peppers, onion, garlic, tomatoes, kale, and taco seasoning in a large bowl. Drizzle with your oil and thoroughly toss then rub with your hands to evenly season the veggies paying special attention to the kale.
  • Add in the chickpeas, chicken, and mayonnaise or Greek yogurt, sea salt and freshly ground black pepper to taste then toss well to combine.
  • Transfer half of your veggie-chicken mixture to a large baking dish and sprinkle with half of the cheese.
  • Repeat with the remaining half of the ingredients topping with cheese.
  • Cover your dish tightly with foil and bake in your preheated oven for 30 minutes, then uncover and broil for a few minutes, just until nicely golden-brown.