Name: Chicken Burrito Casserole
Prep time: 10 min
Cook time: 75 min
Ingredients: 1/2 cup finely diced red onion; 1 large red bell pepper (diced); 1 cup uncooked long-grain white rice (basmati or jasmine); 3 tablespoons Taco seasoning (homemade or store-bought); 3 cups reduced sodium chicken broth; 2-3 jalapenos (seeds removed, chopped (or substitute with 1 (4 ounces) can mild green chilies)); 1 teaspoon minced garlic; 2 tablespoons tomato paste; 1 tablespoon olive oil; 6 cups shredded rotisserie chicken or about 3 cooked chicken breasts (shredded); 1 14 ounces can low sodium black beans, drained and rinsed; 1 cup corn kernels frozen; 1 1/4 cups shredded Monterey Jack cheese (cheddar, queso blanco, or pepper jack); Shredded lettuce; Diced tomatoes; Sour cream; Sliced jalapenos; Guacamole; Sliced olives; Chopped green onions; Cilantro

Jump to Recipe -

All the flavors of your favorite burrito, packed into one easy casserole! This Chicken Burrito Casserole is a delicious weeknight meal, loaded with rice, tender shredded chicken, beans, veggies, and topped with melted cheese. It’s perfect for a quick dinner, healthy lunch, or meal prep for the week ahead.

😍Why You'll Love This Chicken Burrito Casserole

This burrito casserole is quick, flavorful, and always a hit. It brings together all the best burrito ingredients in one dish, making it perfect for busy nights or meal prepping. Plus, it’s customizable, so you can easily adjust it to fit your taste!

Be sure to check out Cowboy Cornbread Casserole, Tater Tot Casserole, Taco Casserole, or Chicken Cordon Bleu Casserole for more delicious and easy-to-make meals!

✅Ingredient Notes

Red onion: Can be substituted with yellow or white onion.
Red bell pepper: Can be swapped with other bell pepper colors, like yellow or orange.
Use long-grain rice for a fluffy texture. Be sure to rinse the rice before adding it to remove excess starch for better texture.
Taco seasoning: Feel free to use homemade seasoning or store-bought. Adjust based on spice preference.
Chicken broth: Use low-sodium chicken broth to keep the dish balanced in flavor.
Jalapenos: For a milder option, substitute with 1 (4-ounce) can of mild green chilies.
Tomato paste: Deepens the flavor; it’s concentrated, so a little goes a long way.
Olive oil: Any neutral oil, such as vegetable or canola oil, will work.
Shredded rotisserie chicken: If rotisserie chicken is unavailable, use homemade shredded chicken. Learn How to Boil Chicken Breasts for the best texture.
Black beans: Drain and rinse the beans to reduce sodium and prevent the casserole from becoming too watery. Other canned beans like pinto or kidney beans will work too.
Corn kernels: Frozen or canned corn both work well.
Monterey Jack cheese: If Monterey Jack is not available, cheddar, queso blanco, or pepper jack are great alternatives.

🔪How to Make Chicken Burrito Casserole

In a 3.5-quart round casserole or a 9x13-inch rectangular dish, combine the onion, bell pepper, rice, and taco seasoning.

In a bowl, whisk together the chicken broth, green chilis, garlic, tomato paste, and olive oil.

Pour into the dish and mix with rice.

Add the shredded chicken, black beans, and corn. Stir to combine.

Cover and bake for 65-70 minutes until rice is cooked through.

Remove the lid/ foil, sprinkle cheese on top, and bake for another 5-10 minutes until cheese is melted.

🍽️Recipe Variations

Vegetarian: Replace the chicken with a variety of beans (black, pinto, or kidney) and extra veggies for a hearty meatless option.
BBQ Chicken: Swap taco seasoning for BBQ sauce mixed into the chicken. This brings a sweet, smoky flavor, perfect with cheese and a drizzle of ranch dressing.
Tex-Mex: Use salsa verde or spicy salsa to add a tangy twist. Top with guacamole after baking.
Low-Carb: Swap rice for cauliflower rice to make it keto-friendly. You can also use black soybeans instead of regular beans for a low-carb option.
Crunchy Topping: Finish with crushed tortilla chips or fried onions for a satisfying, crunchy layer that complements the filling.

🍴Serving Suggestions

Serve with a side of fresh guacamole, crunchy tortilla chips, olives or a zesty salsa for an extra kick. Top it off with a dollop of sour cream, a sprinkle of cilantro, and some sliced avocado for the perfect finishing touch!

You can also make burritos. Just scoop the casserole into a tortilla, add your favorite toppings like sour cream, guacamole, or salsa, and wrap it up for a quick and delicious meal.

🗄️Storage and Reheating

For the fridge: Store in an airtight container in the fridge for up to 3-4 days. For easy reheating, portion it into servings and microwave for 3-4 minutes, or until fully heated. You can also reheat in the oven at 350°F for 10-15 minutes. Top with your favorite toppings before serving.
For the freezer: Store in a freezer-safe container for up to 2-3 months. Be sure to let it cool completely before freezing. When ready to eat, thaw overnight in the fridge, then reheat in the microwave or oven. For the microwave, heat in 1-minute intervals until fully heated. In the oven, bake at 350°F for 20-25 minutes. Add your favorite toppings and enjoy!

If you make this recipe be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! I will be happy to hear from you!

Print Recipe

Chicken Burrito Casserole

Get ready to level up your dinner game with this Chicken Burrito Casserole! Loaded with juicy shredded chicken, flavorful rice, black beans, corn, melty cheese, and all the Tex-Mex vibes you crave. Perfect for busy weeknights or feeding a hungry crowd—easy to make, impossible to resist!

Author: Tatiana

Prep Time10

Cook Time1 15

Servings:

Calories: 341kcal

Ingredients

½ cup finely diced red onion
1 large red bell pepper diced
1 cup uncooked long-grain white rice basmati or jasmine
3 tablespoons Taco seasoning homemade or store-bought
3 cups reduced sodium chicken broth
2-3 jalapenos seeds removed, chopped (or substitute with 1 (4 ounces) can mild green chilies)
1 teaspoon minced garlic
2 tablespoons tomato paste
1 tablespoon olive oil
6 cups shredded rotisserie chicken or about 3 cooked chicken breasts shredded
1 14 ounces can low sodium black beans, drained and rinsed
1 cup corn kernels frozen
1 ¼ cups shredded Monterey Jack cheese cheddar, queso blanco, or pepper jack

Toppings( Optional)

Shredded lettuce
Diced tomatoes
Sour cream
Sliced jalapenos
Guacamole
Sliced olives
Chopped green onions
Cilantro

Instructions

Preheat you oven to 400°F.
In a 3.5-quart round casserole or a 9x13-inch rectangular dish, combine the onion, bell pepper, rice, and taco seasoning. Mix well.
In a separate bowl, whisk together the chicken broth, jalapenos, garlic, tomato paste, and olive oil until smooth. Pour the mixture into the baking dish and stir to combine with the rice mixture.
Add the shredded chicken, black beans, and corn, and mix evenly.
Cover the dish with a lid or aluminum foil and bake for 65-70 minutes, or until the liquid is absorbed and the rice is cooked.
Remove the lid/foil, sprinkle cheese evenly over the casserole, and bake for another 5-10 minutes ( uncovered), until the cheese is melted.
Once baked, cool for 5-10 minutes. Serve with fresh cilantro, sour cream, sliced olives, green onion, salsa, and guacamole.

Video

Notes

Storage: Keep in an airtight container in the fridge for 3-4 days. For reheating, microwave in portions for 3-4 minutes or bake at 350°F for 10-15 minutes. Top with your favorite toppings before serving.

Freezer: Store cooled casserole in a freezer-safe container for 2-3 months. Thaw overnight in the fridge, then reheat in the microwave (1-minute intervals) or bake at 350°F for 20-25 minutes. Enjoy with your favorite toppings!

Nutrition

Course: Casserole recipes

Cuisine: American

Keyword: burrito casserole, chicken burrito casserole

All rights reserved. CHEF JAR. All images and content are copyright protected. PLEASE do not use my images without my permission. If you want to share this recipe, PLEASE provide a link back to this post.

Comments