There are evenings when you want all the bold, cozy flavors of a burrito without standing at the counter rolling one by one. That is exactly when I reach for this easy chicken burrito casserole. It is warm, hearty, and layered with everything we love about Mexican-inspired dinners, all baked together in one comforting dish.
This easy chicken burrito casserole is low-prep, family-friendly, and deeply satisfying. Rice cooks right in the dish, the chicken stays tender, and the cheese melts into a golden topping that pulls everyone to the table. Let's make dinner simple tonight.
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Why You'll Love This Recipe
- One-pan dinner with minimal prep
- Tastes like your favorite chicken burritos
- High in protein and naturally gluten-free
- Perfect for busy weeknights or meal prep
- Feeds a crowd and reheats beautifully
Ingredients
Here is everything you need to make this cozy casserole.
- ½ cup finely diced onion
- 1 red bell pepper, diced
- 1 cup uncooked parboiled long-grain brown rice
- 3 tablespoons fajita seasoning
- ⅛ teaspoon cayenne pepper, optional
- 1 cup frozen corn kernels
- 1 (14-ounce) can low-sodium black beans, drained and rinsed
- 5 cups cooked shredded chicken
- 3 cups reduced-sodium chicken broth
- 1 (4-ounce) can mild green chilies
- 1 tablespoon tomato paste
- 2 tablespoons olive oil
- 1 ¼ cups shredded Monterey Jack cheese
Ingredient Notes and Substitutions
A few helpful tips to make this recipe your own.
- Rice: Parboiled brown rice cooks evenly and holds its texture. White long-grain rice works too, but may cook slightly faster.
- Chicken: Rotisserie chicken is my go-to here. You can also boil or bake chicken breasts and shred them.
- Seasoning: Homemade fajita seasoning adds great flavor, but taco seasoning works just as well.
- Cheese: Monterey Jack melts smoothly, but a Mexican-style blend is also delicious.
Instructions
- Preheat your oven to 400°F. Add the onion, bell pepper, uncooked rice, fajita seasoning, and cayenne to a 9×13-inch baking dish. Stir to combine.
- In a bowl or measuring cup, whisk together the chicken broth, green chilies, tomato paste, and olive oil until smooth.
- Pour the broth mixture into the baking dish and stir until evenly combined with the rice.
- Add the shredded chicken, black beans, and corn. Stir gently so everything is evenly distributed.
- Cover the dish tightly with aluminum foil and bake for 65 to 70 minutes, until the rice is tender and most of the liquid is absorbed.
- Remove the foil, sprinkle the cheese evenly over the top, and return the dish to the oven for 5 to 10 minutes, until melted and lightly golden.
- Let the casserole rest for 5 to 10 minutes before serving.
Pro Tips for Success
- Make sure the foil is sealed tightly so the rice cooks evenly.
- If the casserole looks slightly soupy, give it a quick stir and bake a little longer.
- Letting it rest helps the rice absorb the last bit of liquid.
- Taste before serving and add a pinch of salt if needed.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to four days. Reheat individual portions in the microwave or warm the whole dish in the oven until heated through.
Make Ahead and Freezing
You can assemble this casserole a few hours ahead and bake when ready. It also freezes well once baked. Let it cool completely, wrap tightly, and freeze for up to two months. Thaw overnight before reheating.
Tips and Variations
- Add jalapeños if you like extra heat.
- Stir in diced zucchini for more vegetables.
- Top with crushed tortilla chips before serving for crunch.
- Finish with fresh lime juice for brightness.
FAQs
Yes. White long-grain rice works, but check for doneness a little earlier.
It is mild as written. The cayenne is optional and easy to adjust.
Yes. Skip the cheese or use a dairy-free alternative.
📖 Recipe
Easy Chicken Burrito Casserole
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
If your family loves Mexican food, whip together this chicken burrito casserole for an easy, low‑prep dinner! It tastes like your favourite burritos but is made in one big casserole dish with simple ingredients and plenty of protein.
Ingredients
- ½ cup finely diced onion
- 1 red bell pepper, diced
- 1 cup uncooked parboiled long‑grain brown rice (or long grain white rice)
- 3 tablespoons tomato paste (homemade or store‑bought)
- ⅛ teaspoon cayenne pepper (optional)
- 1 cup frozen corn kernels
- 1 (14 oz) can low sodium black beans, drained and rinsed
- 5 cups shredded chicken
- 3 cups reduced sodium chicken broth
- 1 (4 oz) can mild green chilies
- 1 tablespoon olive oil
- 2 tablespoons fresh cilantro (optional)
- 1 ¼ cups shredded Monterey Jack cheese
Instructions
- Preheat oven to 400°F (200°C). In a 9×13‑inch baking dish, combine onion, bell pepper, uncooked rice, fajita seasoning, and cayenne pepper (if using).
- In a bowl, whisk together chicken broth, green chiles, tomato paste, and olive oil until smooth. Pour over the rice mixture and stir to combine.
- Add shredded chicken, black beans, and corn. Mix until evenly distributed.
- Cover the baking dish with aluminum foil and bake for 65-70 minutes, or until most of the liquid is absorbed and rice is cooked through.
- Remove foil, sprinkle cheese evenly over the top, and bake 5-10 minutes more until cheese is melted and golden.
- Let the casserole cool 5-10 minutes before serving. Garnish with cilantro, green onion, salsa, and avocado if desired.
Notes
Rice cooking time can vary by oven. If the casserole is still soupy, give it a quick stir and bake a few minutes longer. Use homemade fajita seasoning or swap in taco seasoning. Rotisserie chicken works great as a shortcut.
Nutrition
- Serving Size: 1 serving
- Calories: 343
- Sugar: 3g
- Sodium: 573mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 81mg
Serving Suggestions
I love serving this easy chicken burrito casserole with sliced avocado, fresh cilantro, and a spoonful of salsa. A simple green salad or tortilla chips on the side makes it feel like a full fiesta dinner.
Nutrition and Notes
This recipe makes eight generous servings at about 343 calories each. It is filling, balanced, and perfect for busy weeks. I have tested it several times, and the rice-to-liquid ratio is just right once it rests.
Reader Reviews
Many readers love how easy and comforting this casserole is. If you make it, I would love to hear how it turned out in your kitchen.
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