Chicken Burrito Casserole

Chicken Burrito Casserole is a cozy, hands-off weeknight winner that layers familiar Tex-Mex flavors into a single baking dish. Tender shredded chicken, zesty spices, beans, corn, and rice combine into a bubbling, comforting casserole that’s easy to scale and even easier to love. If you’re short on time but crave something hearty and crowd-pleasing, this is the kind of recipe you’ll come back to again and again. If you enjoy casseroles with a hearty twist, you might also like the baked potato and chicken broccoli casserole for another satisfying one-dish meal.

Why make this recipe
If you’re tired of juggling multiple pans and separate sides, this casserole solves that by combining everything into one dish: protein, carbs, veggies, and bold seasoning all bake together, saving time and cleanup. It’s also a great use of leftover cooked chicken and pantry staples, so you can turn odds-and-ends into a family-friendly dinner fast. Finally, it scales easily for meal prep or feeding a crowd and reheats well for lunches or busy nights.

Ingredients

• 1/2 red onion, diced
• 1 red bell pepper, diced
• 1 jalapeño, minced (remove seeds for milder heat)
• 1 cup dry long-grain white rice
• 2 tablespoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1/2 teaspoon oregano
• 1/2 teaspoon sea salt
• 1 cup corn kernels, frozen
• 14 oz can black beans, strained and rinsed
• 450 g cooked chicken, shredded (about 3 cups)
• 3 1/2 cups chicken broth
• 1 tablespoon olive oil
• 2 tablespoons tomato paste
• Optional: 1 to 2 cups shredded cheese (cheddar, Monterey Jack, or a blend) for topping
• Garnish ideas: chopped green onions, cilantro, sour cream, sliced avocado, lime wedges

Step-by-Step Guide to Making Chicken Burrito Casserole

1. Preheat and prepare
   Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with a little olive oil or nonstick spray so the casserole doesn’t stick and is easy to serve.

2. Sauté the aromatics
   In a skillet over medium heat, warm 1 tablespoon olive oil. Add the diced red onion, red bell pepper, and minced jalapeño. Sauté until the vegetables soften and the onion becomes translucent, about 5–7 minutes. This step brings out their sweetness and mellows raw bite, which deepens the casserole’s flavor.

3. Combine the core ingredients
   In a large bowl, combine the sautéed vegetables with 1 cup dry long-grain white rice, 450 g shredded cooked chicken, the drained and rinsed 14 oz can of black beans, 1 cup frozen corn kernels, and 2 tablespoons tomato paste. Sprinkle in 2 tablespoons chili powder, 1 teaspoon garlic powder, 1 teaspoon cumin, 1/2 teaspoon oregano, and 1/2 teaspoon sea salt. Pour in 3 1/2 cups chicken broth and stir thoroughly until everything is evenly distributed and the rice is submerged.

4. Transfer to the baking dish
   Pour the mixed casserole ingredients into your prepared 9×13 inch baking dish, spreading everything into an even layer. If you love cheese, now is a good time to top the casserole with 1–2 cups of shredded cheese.

5. Cover and bake
   Cover the dish with foil and bake at 350°F (175°C) for 25 minutes. This covered baking step allows the rice to absorb the broth fully and steam without drying out.

6. Finish uncovered for color and texture
   After the initial 25 minutes, remove the foil and return the dish to the oven. Bake for an additional 10–15 minutes until the top is bubbly and lightly golden (or the cheese has melted and browned at the edges). The uncovered baking creates a satisfying crust and full aroma.

7. Rest, garnish, and serve
   Let the casserole cool for a few minutes to set, which makes serving cleaner slices. Garnish with chopped green onions, fresh cilantro, a dollop of sour cream, sliced avocado, or a squeeze of lime if desired.

Why each step matters (brief notes)

• Sautéing the vegetables first concentrates their flavor and ensures they won’t be undercooked by the time the rice finishes.
• Using chicken broth instead of water adds savory depth; tomato paste brightens and rounds the overall profile.
• Covering the dish for most of the bake time steams the rice evenly; uncovering finishes the texture and melts the cheese attractively.

Best Way to Store Chicken Burrito Casserole

• Refrigerator: Store in an airtight container at 40°F (4°C) or below for up to 3–4 days.
• Freezer: Freeze in a tightly sealed container or heavy-duty freezer bag at 0°F (-18°C) for up to 2–3 months.
• Reheating temperature/time: Reheat at 350°F (175°C) in an oven-safe dish for 15–20 minutes (from refrigerated), or thaw overnight in the fridge and reheat for 25–30 minutes; in the microwave, heat in 90-second intervals until warmed through, stirring between intervals.

Serving Suggestions for Chicken Burrito Casserole

• Fresh garnishes lift each serving: top with chopped cilantro, sliced green onions, diced tomatoes, fresh avocado or guacamole, and a squeeze of lime to brighten the dish.
• Turn it into a full taco bar: Spoon portions into warm tortillas or over nacho chips, and offer shredded lettuce, pico de gallo, jalapeños, and sour cream for everyone to customize.
• Lighter side options: Pair with a crisp green salad, pickled red onions, or a cabbage slaw to add crunch and acidity that cut through the casserole’s richness.
• For a heartier meal, serve alongside Mexican-style rice and refried beans, or with warm corn tortillas for scooping.

Tips to make Chicken Burrito Casserole
Q: How do I keep it moist?
A: Ensure the rice is covered by the broth and don’t over-bake uncovered; the covered stage is essential for moist, fully-cooked rice.

Q: Can I make this ahead?
A: Yes — assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking. If refrigerated, you may need an extra 5–10 minutes in the oven.

Q: Can I use a different rice?
A: Brown rice will work but requires more liquid and a longer cooking time; adjust broth by about 1 cup more and bake covered for 40–50 minutes, checking tenderness.

Variations

• Vegetarian switch: Omit chicken and substitute with an extra can of black beans plus a drained can of diced tomatoes. Add a cup of diced zucchini or mushrooms for body and bake the same way.
• Spicier or milder: For more heat, add an extra minced jalapeño or some chopped chipotle in adobo; for milder flavors, remove the jalapeño seeds and reduce chili powder to 1 tablespoon.

Notes on ingredient choices and substitutions

• Chicken: Rotisserie or leftover roasted chicken works perfectly. Shredded store-bought rotisserie chicken saves time.
• Beans: Black beans are traditional, but pinto or even kidney beans can be used. Rinse canned beans to reduce sodium and remove canning liquid.
• Broth: Use low-sodium chicken broth if you’d like to control salt; you can adjust the final seasoning to taste.

Frequently Asked Questions (FAQs)

Q: Can I use uncooked chicken instead of cooked chicken?
A: It’s not recommended to use raw chicken here because the rice needs to cook for a set time; raw chicken may not reach a safe internal temperature during the same bake period. If you prefer raw, cut chicken into small pieces and ensure the dish bakes long enough (add extra liquid and time), or cook the chicken separately and then combine.

Q: What kind of cheese melts best on top?
A: Cheddar, Monterey Jack, or a Mexican-style blend melts beautifully and complements the flavors well. Pepper Jack adds a little kick if you like heat.

Q: Is there a gluten-free version of this casserole?
A: Yes — all the ingredients listed are naturally gluten-free, but check the labels on chili powder, tomato paste, and broth to ensure there are no gluten-containing additives.

Q: How do I prevent the casserole from drying out?
A: Make sure the rice is fully submerged in broth before baking and keep the dish covered for the majority of the baking time. If you notice the rice absorbing liquid too quickly, add a splash more broth before covering and return to the oven.

Q: Can I double the recipe?
A: You can double it; use two 9×13 dishes or a larger pan and increase the baking time slightly. Keep an eye on rice doneness and moisture levels—add more broth if needed.

Additional tips for success

• Taste and adjust: If you’re using store-bought shredded chicken, taste the combined mixture for seasoning before baking and add salt or more chili powder as needed.
• Texture tweaks: For a slightly creamier casserole, stir in 1/2 cup sour cream or Greek yogurt to the mixture before transferring to the baking dish.
• Crisp top: For a crunchier finish, sprinkle crushed tortilla chips or panko mixed with a little melted butter over the cheese when you remove the foil and bake uncovered.

Make-ahead and meal-prep notes

• Assemble the casserole in the baking dish, cover tightly with plastic wrap and foil, and refrigerate up to 24 hours before baking.
• For freezing, bake the casserole first, then cool completely and freeze in airtight containers. Reheat in the oven for best texture. Alternatively, assemble cold, wrap well, and freeze; when ready to bake, thaw overnight and bake as directed (may require extra time).

Troubleshooting

• Undercooked rice: If rice is still hard at the end of baking, add 1/2 cup additional broth, cover, and return to the oven for 10–15 more minutes.
• Watery casserole: If the finished casserole seems too liquidy, bake uncovered for 5–10 extra minutes to evaporate excess moisture and help the top set.
• Bland flavor: Boost seasoning with a touch more chili powder, cumin, or a squeeze of lime to lift the flavors.

Final touches and presentation

• Presentation: Serve the casserole straight from the dish, or spoon onto warmed plates and top each portion with a colorful mound of garnishes—this adds fresh texture and visual appeal.
• Pairings: Serve with a light, crisp beer, a simple margarita, or sparkling water with lime to balance the richness.

Conclusion

This Chicken Burrito Casserole is a reliable, flavorful choice for busy nights, potlucks, or when you want a satisfying one-dish meal with minimal fuss. For a slightly different take and nutritional notes you can compare, see this detailed recipe overview at Stephanie Kay Nutrition’s Chicken Burrito Casserole, and for another perspective with tweaks and serving ideas check out the version at All Nutritious’s Chicken Burrito Casserole. Enjoy—and don’t be afraid to make it your own with different cheeses, add-ins, or spice levels.

Chicken Burrito Casserole

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• Author: admin
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: Gluten-Free

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Description

A cozy, hands-off weeknight winner combining tender shredded chicken, zesty spices, beans, corn, and rice into a comforting casserole.

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Ingredients

Scale 1x2x3x

• 1/2 red onion, diced
• 1 red bell pepper, diced
• 1 jalapeño, minced (remove seeds for milder heat)
• 1 cup dry long-grain white rice
• 2 tablespoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1/2 teaspoon oregano
• 1/2 teaspoon sea salt
• 1 cup corn kernels, frozen
• 14 oz can black beans, strained and rinsed
• 450 g cooked chicken, shredded (about 3 cups)
• 3 1/2 cups chicken broth
• 1 tablespoon olive oil
• 2 tablespoons tomato paste
• Optional: 1 to 2 cups shredded cheese (cheddar, Monterey Jack, or a blend) for topping

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. In a skillet over medium heat, warm 1 tablespoon olive oil. Add onion, bell pepper, and jalapeño. Sauté until vegetables are soft, about 5–7 minutes.
3. In a bowl, combine sautéed vegetables, rice, chicken, black beans, corn, and tomato paste. Add chili powder, garlic powder, cumin, oregano, and sea salt. Stir in chicken broth.
4. Transfer the mixture to the prepared baking dish, spreading it into an even layer. Top with cheese if desired.
5. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10–15 minutes until bubbly and golden.
6. Let cool for a few minutes before garnishing with green onions, cilantro, sour cream, avocado, or lime.

Notes

To keep the casserole moist, ensure the rice is fully submerged in broth during baking. You can also make it ahead and refrigerate for up to 24 hours before baking.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 4g
• Sodium: 600mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 6g
• Protein: 30g
• Cholesterol: 85mg

Keywords: casserole, chicken, burrito, Tex-Mex, comforting, easy