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Cook and shred chicken. Dice bell peppers. Rinse and drain beans.
Preheat the oven to 375°F (190°C). Spray a 9” inch square baking dish with cooking spray.
In a large bowl, combine chopped chicken, black beans, diced green chilies, red bell pepper, Greek yogurt, salsa verde, ground cumin, garlic powder, kosher salt, and black pepper. Mix until well combined.
Spoon the chicken mixture into the baking dish, spreading it out evenly.
Sprinkle shredded cheddar cheese over the top.
Cover the casserole with foil and bake for 25 minutes.
Remove the foil and bake until the casserole is hot and bubbly and the cheese is melted and golden brown, about 10 minutes more.