Can I use brown lentils instead of green?

Yes! Brown lentils are the best substitute if you don’t have green lentils. They cook similarly and hold their shape well.

Can I use vegetable broth?

Absolutely. Vegetable broth works great and still gives the lentils plenty of flavor.

How do I store leftovers?

Let the casserole cool, then store in an airtight container in the fridge for 3–4 days . It reheats well in the microwave or oven.

Can I freeze this Tex Mex Chicken and Lentil Casserole?

Yes. Freeze in a tightly sealed container for up to 2–3 months . Thaw overnight in the fridge and reheat until hot.

What can I serve with it?

This casserole is a full meal, but it’s great with: tortilla chips (for scooping!) a simple green salad avocado slices or sour cream salsa on top (because why not?)

Chicken and Lentil Casserole: Cozy, Bold 8-Step Win

Description

This Chicken and Lentil Casserole is a hearty Tex-Mex inspired dinner made with tender chicken, protein-packed lentils, corn, bell peppers, and melted cheese. It’s an easy, family-friendly casserole that’s perfect for busy weeknights, meal prep, and cozy comfort meals.

Ingredients

Scale

1 cup green lentils, rinsed and drained
2 ½ cups low sodium chicken broth
2 boneless skinless chicken breasts, chopped into bite-size pieces
1 tablespoon olive oil or avocado oil
3 cloves garlic, minced
1 medium onion, diced
2 large bell peppers, chopped (any color)
1 can (14.5 oz) diced tomatoes, low sodium
1 cup corn (frozen or canned, drained)
1 can (4 oz) diced green chilies
1 ½ cups shredded Tex-Mex or Colby Jack cheese, divided
1 tablespoon taco seasoning
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon black pepper
½ cup fresh cilantro, chopped (optional garnish)

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Instructions

1. Cook the lentils

Add lentils, chicken broth, and a pinch of salt to a medium pot. Bring to a boil, then reduce heat and simmer covered for 20 minutes. Set aside.

2. Cook the chicken

Heat a large skillet over high heat and add oil. Add cubed chicken, cumin, taco seasoning, salt, and pepper. Cook for 6–7 minutes, stirring occasionally until browned.
Halfway through cooking, drain any liquid into a large mixing bowl. Transfer the chicken to the same bowl and set aside.

3. Preheat the oven

Preheat oven to 375°F (190°C).

4. Sauté the vegetables

In the same skillet, add a little oil if needed and sauté the onion, garlic, and bell peppers with taco seasoning and cumin for 5–7 minutes, until softened and lightly golden.

5. Combine ingredients

Add sautéed vegetables to the bowl with chicken. Then add cooked lentils, diced tomatoes, corn, green chilies, ½ cup cheese, and cilantro. Mix gently until well combined.

6. Assemble casserole

Transfer the mixture into a 9×13 baking dish and spread evenly.

7. Bake

Bake uncovered for 30 minutes.

8. Add cheese and finish baking

Remove from the oven, sprinkle remaining cheese on top, and bake another 10 minutes until the cheese melts.

9. Rest and serve

Cover with foil and let the casserole rest for 20–30 minutes before serving. Garnish with fresh cilantro if desired.

Notes

Brown lentils work well if green lentils are unavailable.

Chicken thighs can be used instead of chicken breasts for extra flavor.

Add jalapeños or hot sauce for extra heat.

This casserole stores well and tastes even better the next day.

Serve with avocado slices, tortilla chips, or a fresh salad.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Baking
Cuisine: Tex-Mex

Nutrition

Serving Size: 1 portion
Calories: 420 kcal
Sugar: 6 g
Sodium: 520 mg
Fat: 14 g
Saturated Fat: 6 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 11 g
Protein: 35 g
Cholesterol: 85 mg