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Easy Chicken Burrito Casserole Recipe

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4.1 from 6 reviews

This Easy Chicken Burrito Casserole is a flavorful, hearty dish combining seasoned rice, shredded chicken, black beans, corn, and cheese baked to perfection. With layers of fajita-seasoned vegetables and a hint of heat from cayenne pepper, it’s a comforting, all-in-one meal perfect for busy weeknights. Topped with melted Monterey Jack cheese and customizable garnishes, this casserole offers a delicious twist on classic burrito flavors.

Ingredients

Vegetables & Rice

  • 1/2 cup finely diced onion
  • 1 red bell pepper, diced
  • 1 cup uncooked parboiled long-grain brown rice (or long grain white rice)
  • 1 cup corn kernels (frozen)
  • 1 14 ounce can low sodium black beans, drained and rinsed

Seasonings & Sauces

  • 3 tablespoons fajita seasoning (homemade or store-bought)
  • 1/8 teaspoon cayenne pepper (optional)
  • 1 4 ounce can mild green chilies
  • 2 tablespoons tomato paste

Proteins & Dairy

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

Liquids & Oils

  • 3 cups reduced sodium chicken broth
  • 1 tablespoon olive oil

Instructions

  1. Preheat Oven and Combine Base Ingredients: Preheat your oven to 400°F (205°C). In a 9×13 inch baking dish, add diced onion, diced red bell pepper, uncooked rice, fajita seasoning, and cayenne pepper if using. Stir these ingredients well to evenly combine.
  2. Prepare Broth Mixture: In a separate bowl or measuring cup, whisk together the reduced sodium chicken broth, mild green chilies, tomato paste, and olive oil until well combined. This mixture will infuse moisture and flavor into the casserole as it bakes.
  3. Add Broth Mixture to Rice Mixture: Pour the broth mixture into the baking dish with the rice mixture and stir thoroughly to integrate all the components.
  4. Add Shredded Chicken, Beans, and Corn: Incorporate the shredded chicken, drained black beans, and corn kernels into the baking dish. Stir again until everything is evenly distributed throughout the casserole base.
  5. Bake Covered: Cover the baking dish tightly with aluminum foil to prevent moisture loss. Transfer the dish to the preheated oven and bake for 65-70 minutes, or until the rice has absorbed all the liquid and is tender.
  6. Add Cheese Topping: Carefully remove the foil from the baking dish. Evenly sprinkle the shredded Monterey Jack cheese over the top of the casserole layer.
  7. Final Bake for Melting Cheese: Return the uncovered casserole to the oven and bake for an additional 5-10 minutes, until the cheese is fully melted and has started to turn slightly golden brown.
  8. Cool and Serve: Remove the casserole from the oven and let it cool for 5-10 minutes to set. Serve warm, optionally garnished with fresh cilantro, green onions, salsa, and sliced avocado for added brightness and texture.

Notes

  • You can substitute long grain white rice for the brown rice to shorten cooking time slightly.
  • For a spicier casserole, increase the cayenne pepper or add diced jalapeños.
  • Use leftover rotisserie chicken or cooked chicken breasts to save time.
  • To make it vegetarian, omit the chicken and add extra beans or vegetables.
  • Letting the casserole rest after baking allows it to firm up, making it easier to serve.

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