Description
This Easy Chicken Burrito Casserole is a hearty, one-pan meal packed with shredded chicken, rice, beans, veggies, and cheese. Perfect for busy weeknights, meal prep, or freezer meals, this family-friendly casserole delivers all the bold flavors of a burrito in oven-baked form.
Ingredients
Ingredients:
1 finely diced onion
1 red bell pepper, diced
1 cup uncooked parboiled long-grain brown rice (or substitute long-grain white rice)
1 packet fajita seasoning (or homemade)
1/4 tsp cayenne pepper (optional)
1 cup frozen corn kernels
1 can (15 oz) low-sodium black beans, drained and rinsed
2 cups shredded cooked chicken
2 cups reduced-sodium chicken broth
1 can (4 oz) mild green chilies
2 tbsp olive oil
2 tbsp tomato paste
1 1/2 cups shredded Monterey Jack cheese
Instructions
Instructions:
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Preheat oven to 400°F (200°C).
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In a 9x13-inch baking dish, mix onion, red bell pepper, uncooked rice, fajita seasoning, and cayenne pepper.
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In a bowl, whisk together chicken broth, green chilies, tomato paste, and olive oil.
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Pour the broth mixture over the rice and veggies. Add corn, black beans, and chicken. Stir to combine.
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Cover tightly with foil and bake for 65–70 minutes, or until rice is cooked and liquid is absorbed.
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Remove foil, sprinkle cheese on top, and return to oven for 5–10 minutes until cheese is melted and bubbly.
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Let cool slightly before serving.
Notes
- For extra spice, add jalapeños or hot sauce.
- Customize with your favorite burrito toppings like sour cream or avocado.
- Make vegetarian by skipping chicken and adding more beans or veggies.
- Store leftovers in fridge for 4 days or freeze up to 3 months.
- Reheat with a splash of broth to keep it moist.
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-inspired
