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Easy Chicken Burrito Casserole Recipe

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★★★★★

4.6 from 126 reviews

This Easy Chicken Burrito Casserole is a flavorful and comforting one-dish meal packed with seasoned chicken, rice, beans, and vegetables. Perfect for a family dinner, it combines savory fajita-seasoned ingredients baked to perfection with melted Monterey Jack cheese on top. This casserole is both hearty and simple to prepare, making it ideal for busy weeknights or meal prep.

Ingredients

Scale

Vegetables and 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 and Protein

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

Seasonings and Liquids

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

Dairy

  • 1 1/4 cups shredded Monterey Jack cheese

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for baking the casserole.
  2. Combine Base Ingredients: In a 9×13 inch baking dish, add the finely diced onion, diced red bell pepper, uncooked rice, fajita seasoning, and cayenne pepper if using. Stir these ingredients together to evenly distribute the seasonings with the vegetables and rice.
  3. Prepare Broth Mixture: In a separate bowl or large measuring cup, whisk together the reduced sodium chicken broth, mild green chilies, tomato paste, and olive oil until well combined to create a flavorful liquid base for the casserole.
  4. Mix Broth with Rice Mixture: Pour the broth mixture into the baking dish containing the rice and vegetables. Stir well to fully combine all ingredients and ensure the rice is submerged in the liquid.
  5. Add Chicken, Beans, and Corn: Add the shredded chicken, drained and rinsed black beans, and frozen corn kernels to the dish. Stir again until everything is uniformly mixed for even cooking and seasoning.
  6. Bake Covered: Cover the baking dish tightly with aluminum foil to trap steam and moisture. Place it in the preheated oven and bake for 65 to 70 minutes, or until the rice has absorbed all the liquid and is tender.
  7. Add Cheese and Finish Baking: Carefully remove the foil, sprinkle the shredded Monterey Jack cheese evenly over the top of the casserole. Return the uncovered dish to the oven and bake for an additional 5 to 10 minutes, or until the cheese has melted and turned slightly golden.
  8. Cool and Serve: Remove the casserole from the oven and let it cool for 5 to 10 minutes before serving. Garnish with fresh cilantro, chopped green onion, salsa, and avocado slices if desired for added flavor and freshness.

Notes

  • Use long grain white rice if preferred, but parboiled brown rice gives a nuttier flavor and more fiber.
  • Fajita seasoning can be homemade or store-bought for convenience.
  • If you like a spicier dish, add extra cayenne or use a hotter chili variety.
  • Shredded cooked chicken can be from rotisserie, leftover chicken, or freshly cooked breast or thigh meat.
  • Covering the dish while baking helps the rice cook through evenly and retain moisture.
  • Letting casserole rest before serving allows the flavors to meld and makes serving easier.
  • Add toppings like sour cream, guacamole, or jalapeños for extra zest.

Keywords: chicken burrito casserole, baked casserole, easy dinner, Mexican casserole, chicken and rice bake, fajita seasoning, one dish meal

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