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Chicken Burrito Casserole Recipe

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★★★★★

4.8 from 57 reviews

This Chicken Burrito Casserole is a hearty, flavorful one-dish meal that combines tender shredded chicken, brown rice, black beans, corn, and a blend of spices baked to perfection under a golden layer of Monterey Jack cheese. It’s perfect for a satisfying family dinner with a Tex-Mex flair, easy to prepare, and uses simple ingredients for a delicious wholesome dish.

Ingredients

Scale

Vegetables & Beans

  • 1/2 cup finely diced onion
  • 1 red bell pepper, diced
  • 1 cup corn kernels, frozen
  • 1 (14 ounce) can low sodium black beans, drained and rinsed
  • 1 (4 ounce) can mild green chilies

Proteins & Dairy

  • 5 cups shredded chicken
  • 1 1/4 cups shredded Monterey Jack cheese

Staples & Seasonings

  • 1 cup uncooked parboiled long-grain brown rice (can also use long grain white rice)
  • 3 tablespoons homemade or store-bought fajita seasoning
  • 1/8 teaspoon cayenne pepper (optional)
  • 3 cups reduced sodium chicken broth
  • 1 tablespoon tomato paste
  • 2 tablespoons olive oil

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the casserole.
  2. Mix Vegetables and Rice: In a 9×13 inch baking dish, combine the finely diced onion, diced red bell pepper, uncooked rice, fajita seasoning, and cayenne pepper if using. Stir these ingredients together well for a uniform base.
  3. Prepare Broth Mixture: In a separate bowl or measuring cup, whisk together the chicken broth, mild green chilies, tomato paste, and olive oil until fully combined to make a flavorful cooking liquid.
  4. Combine Broth with Rice Mixture: Pour the broth mixture into the baking dish with the rice and vegetable mixture, stirring well to ensure everything is evenly mixed.
  5. Add Chicken, Beans, and Corn: Stir in the shredded chicken, drained black beans, and frozen corn kernels, mixing everything thoroughly to combine all components.
  6. Bake Covered: Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 65-70 minutes, or until most of the liquid is absorbed and the rice is cooked through.
  7. Add Cheese and Finish Baking: Carefully remove the foil and sprinkle the shredded Monterey Jack cheese evenly on top. Return the dish to the oven for an additional 5-10 minutes until the cheese melts and turns slightly golden.
  8. Cool and Serve: Remove the casserole from the oven and let it cool for 5-10 minutes. Serve with optional garnishes such as fresh cilantro, chopped green onion, salsa, and sliced avocado for extra flavor and freshness.

Notes

  • Cooking times may vary depending on your oven and the type of rice used; parboiled long-grain brown rice typically requires about 70 minutes baking.
  • If the casserole still appears soupy after the initial baking, give it a stir and bake for additional time until most of the liquid is absorbed; residual liquid will be absorbed as it rests.
  • Use homemade fajita seasoning for the best flavor or substitute with store-bought fajita or taco seasoning as preferred.
  • If shredded chicken is not available, use rotisserie chicken or boil chicken breasts on the stovetop or bake at 375°F for about 25 minutes, then shred with forks once cooked.

Keywords: chicken burrito casserole, Tex-Mex casserole, baked chicken rice casserole, healthy casserole, easy dinner

Find it online: https://tastybella.com/chicken-burrito-casserole-recipe/