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Easy Chicken Burrito Casserole Recipe

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★★★★★

5 from 635 reviews

This easy chicken burrito casserole combines all the flavors of your favorite burritos into one hearty baked dish. Featuring shredded chicken, rice, vegetables, black beans, and a cheesy topping, this gluten-free casserole is perfect for a low-prep, family-friendly dinner that’s packed with protein and Mexican-inspired flavors.

Ingredients

Scale

Vegetables & Rice

  • 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)
  • 1 cup frozen corn kernels

Proteins & Beans

  • 5 cups shredded chicken
  • 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
  • 3 cups reduced sodium chicken broth
  • 1 tablespoon tomato paste
  • 2 tablespoons olive oil

Cheese

  • 1 1/4 cups shredded Monterey Jack cheese

Instructions

  1. Preheat Oven and Combine Veggies: Preheat your oven to 400°F. In a 9×13 inch baking dish, add the diced onion, red bell pepper, uncooked rice, fajita seasoning, and cayenne pepper if using. Stir everything together to evenly distribute the ingredients.
  2. Mix 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 combined.
  3. Add Broth to Baking Dish: Pour the broth mixture over the rice and vegetable mixture in the baking dish. Stir to ensure the rice is thoroughly coated and the ingredients are well combined.
  4. Add Chicken, Beans, and Corn: Fold in the shredded chicken, rinsed black beans, and frozen corn kernels. Mix gently to distribute evenly throughout the casserole.
  5. Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 65 to 70 minutes, or until the rice has absorbed all the liquid and is tender.
  6. Add Cheese and Finish Baking: Remove the casserole from the oven and carefully take off the foil. Sprinkle shredded Monterey Jack cheese evenly over the top. Return the dish to the oven uncovered and bake for an additional 5 to 10 minutes until the cheese melts and becomes slightly golden.
  7. Cool and Serve: Let the casserole cool for 5 to 10 minutes before serving. Garnish with fresh cilantro, sliced green onions, salsa, and diced avocado if desired.

Notes

  • Cooking time may vary depending on your oven. If the casserole appears soupy after baking, stir it gently and bake longer until most liquid is absorbed.
  • Either homemade fajita seasoning or store-bought works well; taco seasoning can be substituted.
  • If you don’t have shredded cooked chicken, use rotisserie chicken or cook chicken breasts by boiling or baking for about 25 minutes, then shred with forks.
  • This casserole can be served as a burrito filling inside tortillas or as a standalone dish with toppings.
  • Store leftovers in an airtight container in the fridge for up to 4 days or freeze for 1–3 months. Reheat thoroughly before serving.

Keywords: chicken burrito casserole, easy chicken casserole, Mexican casserole, baked chicken and rice, gluten-free Mexican dinner

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