Easy Chicken Burrito Casserole Recipe

Introduction

This Easy Chicken Burrito Casserole is a flavorful, comforting dish perfect for busy weeknights. Packed with shredded chicken, rice, beans, and cheese, it’s a one-pan meal that’s simple to prepare and satisfying to eat.

Ingredients

• 1/2 cup finely diced onion
• 1 red bell pepper, diced
• 1 cup uncooked parboiled long-grain brown rice (can also use long grain white rice)
• 3 tablespoons fajita seasoning (homemade or store-bought)
• 1/8 teaspoon cayenne pepper (optional)
• 1 cup frozen corn kernels
• 1 (14 ounce) can low sodium black beans, drained and rinsed
• 5 cups shredded chicken
• 3 cups reduced sodium chicken broth
• 1 (4 ounce) can mild green chilies
• 1 tablespoon tomato paste
• 2 tablespoons olive oil
• 1 1/4 cups shredded Monterey Jack cheese

Instructions

1. Step 1: Preheat the oven to 400°F. In a 9×13 inch baking dish, combine the diced onion, red bell pepper, uncooked rice, fajita seasoning, and cayenne pepper (if using). Stir well to mix.
2. Step 2: In a separate bowl or measuring cup, whisk together the chicken broth, green chilies, tomato paste, and olive oil until well combined.
3. Step 3: Pour the broth mixture into the baking dish and stir to evenly combine with the rice and vegetables.
4. Step 4: Add the shredded chicken, black beans, and corn to the baking dish. Stir everything together until well mixed.
5. Step 5: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 65-70 minutes, or until most of the liquid has been absorbed and the rice is cooked through.
6. Step 6: Remove the casserole from the oven and carefully uncover. Sprinkle the shredded Monterey Jack cheese evenly over the top.
7. Step 7: Return the dish to the oven uncovered for 5-10 minutes, until the cheese is melted and lightly golden.
8. Step 8: Allow the casserole to cool for 5-10 minutes before serving. Garnish with fresh cilantro, green onion, salsa, or avocado if desired.

Tips & Variations

• If the casserole seems watery after baking, stir gently and return it to the oven for additional time until the liquid is mostly absorbed.
• Use homemade fajita seasoning for a fresher flavor, or substitute with store-bought fajita or taco seasoning.
• If you don’t have shredded chicken ready, you can use shredded rotisserie chicken or cook chicken breasts by boiling or baking, then shred with forks.
• Feel free to add a diced jalapeño for extra heat or switch Monterey Jack cheese to cheddar for a sharper taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the microwave or oven until heated through. You can also freeze the casserole for up to 2 months; thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white rice instead of brown rice?

Yes, you can substitute long-grain white rice for brown rice. Cooking time may vary slightly, so check the rice for doneness and adjust baking time as needed.

Is this casserole spicy?

This recipe includes mild green chilies and optional cayenne pepper. You can control the heat by adjusting or omitting the cayenne and choosing mild or hot green chilies based on your preference.

Easy Chicken Burrito Casserole Recipe

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★★★★★

4.9 from 150 reviews

This Easy Chicken Burrito Casserole is a hearty, flavorful one-dish meal combining tender shredded chicken, brown rice, vegetables, and a blend of spices. Baked with cheese on top until golden and bubbly, this casserole is perfect for a comforting dinner that comes together effortlessly and offers a balanced mix of protein, fiber, and bold southwestern flavors.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 75 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Vegetables and Seasonings

• 1/2 cup finely diced onion
• 1 red bell pepper, diced
• 1/8 teaspoon cayenne pepper (optional)
• 1 4-ounce can mild green chilies

Grains and Legumes

• 1 cup uncooked parboiled long-grain brown rice (or long grain white rice)
• 1 14-ounce can low sodium black beans, drained and rinsed
• 1 cup frozen corn kernels

Protein

• 5 cups shredded chicken (cooked)

Liquids and Mix-Ins

• 3 tablespoons tomato paste (homemade or store-bought)
• 3 cups reduced sodium chicken broth
• 1 tablespoon olive oil
• 3 tablespoons homemade fajita seasoning (or store-bought fajita/taco seasoning)

Dairy

• 1 1/4 cups shredded Monterey Jack cheese

Instructions

1. Prepare the Oven and Base: Preheat your oven to 400°F (204°C). In a 9×13 inch baking dish, combine the diced onion, diced red bell pepper, uncooked rice, fajita seasoning, and cayenne pepper (if using). Stir these ingredients well to coat everything evenly.
2. Mix the Broth Mixture: In a separate bowl or large measuring cup, whisk together the chicken broth, mild green chilies, tomato paste, and olive oil until fully blended. This mixture will add moisture and flavor to the rice and vegetables.
3. Combine Wet and Dry Ingredients: Pour the broth mixture into the baking dish with the rice and vegetable mixture. Stir thoroughly to ensure all the rice is submerged and coated with the flavorful liquid.
4. Add Protein and Beans: Add the shredded chicken, black beans, and frozen corn kernels to the baking dish. Stir once more to distribute the ingredients evenly throughout the casserole.
5. Bake Covered: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 65-70 minutes or until the rice has absorbed the liquid and is tender.
6. Add Cheese Topping: Carefully remove the baking dish from the oven, take off the foil, then evenly sprinkle the shredded Monterey Jack cheese over the casserole’s surface.
7. Finish Baking: Return the uncovered dish to the oven and bake for an additional 5-10 minutes until the cheese has melted and developed a light golden color.
8. Rest and Serve: Remove from the oven and allow the casserole to cool for 5-10 minutes. Serve garnished with fresh cilantro, sliced green onions, salsa, and avocado slices if desired.

Notes

• Oven times may vary. Using parboiled brown rice, 70 minutes usually works well, plus the extra 5 minutes after adding cheese.
• If the casserole appears soupy when checking doneness, stir gently and bake longer until the liquid is mostly absorbed.
• Homemade fajita seasoning can be replaced with store-bought fajita or taco seasoning for convenience.
• If you don’t have pre-cooked shredded chicken, use a rotisserie chicken or cook chicken breasts by boiling or baking and then shred them with two forks.

Keywords: chicken burrito casserole, baked chicken casserole, easy chicken dinner, southwestern casserole, Mexican casserole, chicken and rice casserole