Easy Chicken Burrito Casserole Recipe

Introduction

This Easy Chicken Burrito Casserole is a flavorful and satisfying meal that combines tender chicken, hearty rice, and a blend of spices for a comforting dish. Perfect for busy weeknights, it’s simple to prepare and sure to please the whole family.

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 corn kernels (frozen)
• 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

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the diced onion, red bell pepper, rice, fajita seasoning, and cayenne pepper if using. Stir well to coat the vegetables and rice with the spices.
2. Step 2: Add the corn, black beans, shredded chicken, chicken broth, and green chilies to the bowl. Mix everything thoroughly until evenly combined.
3. Step 3: Pour the mixture into a greased 9×13 inch baking dish, spreading it out evenly. Cover the dish tightly with foil.
4. Step 4: Bake in the preheated oven for about 50-60 minutes, or until the rice is tender and has absorbed most of the liquid. Remove the foil during the last 10 minutes if you prefer a slightly browned top.
5. Step 5: Let the casserole rest for 5 minutes before serving. Garnish with your favorite toppings like fresh cilantro, sour cream, or shredded cheese if desired.

Tips & Variations

• For extra creaminess, stir in a cup of shredded cheese before baking or sprinkle on top during the last 10 minutes of cooking.
• Use rotisserie chicken to save time and add extra flavor without extra work.
• Swap the green chilies for diced jalapeños if you prefer more heat.
• For a vegetarian version, omit the chicken and add extra beans or sautéed mushrooms.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or cover with foil and warm in a 350°F (175°C) oven until heated through. This dish also freezes well; freeze in portions for up to 3 months and 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 use long grain white rice as a substitute. Just be aware that white rice will cook faster, so you may need to adjust the baking time accordingly.

Is it necessary to rinse the black beans?

Rinsing the black beans helps reduce extra sodium and removes the canned taste, resulting in a fresher flavor for your casserole.

Easy Chicken Burrito Casserole Recipe

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★★★★★

4.9 from 51 reviews

This Easy Chicken Burrito Casserole is a flavorful, hearty one-dish meal perfect for busy weeknights. Combining shredded chicken, brown rice, black beans, corn, bell peppers, and a blend of spices, it’s baked to perfection with a mild green chili kick, making it a delicious twist on classic burrito flavors without the hassle of rolling tortillas.

• Author: Zane
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican-American
• Diet: Low Salt

Ingredients

Scale 1x2x3x

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

Grains

• 1 cup uncooked parboiled long-grain brown rice (can also use long grain white rice)

Protein

• 5 cups shredded cooked chicken

Seasonings & Liquids

• 3 tablespoons fajita seasoning (homemade or store-bought)
• 1/8 teaspoon cayenne pepper (optional)
• 3 cups reduced sodium chicken broth

Instructions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to ensure it’s ready once the casserole is assembled.
2. Prepare the Veggies: Finely dice the onion and red bell pepper, and set aside. This allows you to combine fresh, flavorful vegetables evenly throughout the dish.
3. Mix Ingredients: In a large mixing bowl, combine the uncooked brown rice, diced onion, red bell pepper, corn kernels, drained black beans, shredded chicken, fajita seasoning, and optional cayenne pepper. Stir to blend all ingredients thoroughly.
4. Add Broth and Chilies: Pour in the 3 cups of reduced sodium chicken broth and the can of mild green chilies. Mix well to distribute the chilies evenly throughout the casserole mixture.
5. Transfer to Baking Dish: Pour the entire mixture into a greased 9×13 inch casserole dish. Spread it evenly to ensure even cooking and flavor distribution.
6. Bake: Place the casserole in the preheated oven and bake uncovered for about 1 hour, or until the rice is tender and the liquid is absorbed. This baking step allows the flavors to meld and the rice to cook through perfectly.
7. Rest and Serve: Once baked, remove the casserole from the oven and let it rest for 5-10 minutes before serving. This helps the casserole set for easier portioning and enhances taste.

Notes

• Using parboiled brown rice helps reduce the overall cooking time while retaining a nutty flavor and firm texture.
• If you prefer a spicier casserole, increase the cayenne pepper or add a diced jalapeño for extra heat.
• Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
• For a cheesy twist, sprinkle shredded cheese on top during the last 10 minutes of baking.
• To make this dish gluten free, ensure your fajita seasoning is gluten free or make your own seasoning blend.

Keywords: chicken casserole, burrito casserole, easy chicken casserole, Mexican chicken bake, one-dish meal, brown rice casserole