Introduction

This easy chicken burrito casserole is a comforting, flavorful one-dish meal perfect for busy weeknights. Packed with seasoned rice, tender shredded chicken, beans, and melted cheese, it combines classic Mexican-inspired flavors without any fuss. Simply bake and enjoy a warm, satisfying dinner.

A clear glass baking dish filled with a mixed casserole showing about three layers blended together: a base layer of shredded cooked chicken mixed with small black beans, yellow corn kernels, and chopped red bell peppers, all covered by a melted layer of light golden cheese with some green chopped herbs scattered across the top. The casserole looks warm and gooey with a mix of colors including orange, yellow, black, red, and green, creating a textured and vibrant surface on a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup finely diced onion
1 red bell pepper, diced
1 cup uncooked parboiled long-grain brown rice (can also use long grain white rice)
3 tablespoons fajita seasoning (homemade or store-bought)
1/8 teaspoon cayenne pepper (optional)
1 cup corn kernels (frozen)
1 (14 ounce) can low sodium black beans, drained and rinsed
5 cups shredded chicken
3 cups reduced sodium chicken broth
1 (4 ounce) can mild green chilies
1 tablespoon olive oil
2 tablespoons tomato paste
1 1/4 cups shredded Monterey Jack cheese

Instructions

Step 1: Preheat the oven to 400°F. In a 9×13 inch baking dish, combine the onion, bell pepper, uncooked rice, fajita seasoning, and cayenne pepper (if using). Stir well to mix.
Step 2: In a separate bowl or measuring cup, whisk together the chicken broth, green chilies, tomato paste, and olive oil until smooth.
Step 3: Pour the broth mixture into the baking dish with the rice mixture and stir to combine thoroughly.
Step 4: Add the shredded chicken, black beans, and corn to the baking dish. Stir again until everything is well mixed.
Step 5: Cover the dish tightly with aluminum foil and bake for 65-70 minutes, or until the liquid is fully absorbed and the rice is tender.
Step 6: Remove the dish from the oven, take off the foil, and sprinkle the shredded Monterey Jack cheese evenly over the top.
Step 7: Return the dish to the oven and bake uncovered for another 5-10 minutes, until the cheese is melted and lightly golden.
Step 8: Let the casserole cool for 5-10 minutes before serving. Garnish with fresh cilantro, green onion, salsa, and avocado if desired.

Tips & Variations

Use rotisserie chicken for a quick and easy shortcut.
Swap Monterey Jack cheese for cheddar or pepper jack for extra spice.
Add diced jalapeños to the mixture for more heat.
For a vegetarian version, replace chicken with extra beans and use vegetable broth.
Serve with sour cream or Greek yogurt for added creaminess.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. The casserole can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A round white plate with ridged edges holds a colorful mixed dish. The bottom layer is shredded chicken mixed with black beans, yellow corn, and pieces of red bell pepper, giving a texture that looks soft and slightly chunky. Scattered on top and around are small cubes of green avocado and sliced green onions, adding a fresh, smooth texture. In the center is a dollop of thick white sour cream, standing out against the colorful mix. Small green herb pieces are sprinkled over the dish, completing the look. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white rice instead of brown rice?

Yes, you can substitute long-grain white rice for brown rice. The cooking time should remain the same as the rice cooks fully in the casserole during baking.

Is it possible to make this casserole ahead of time?

Absolutely. You can assemble the casserole a day ahead, keep it covered in the refrigerator, and bake it when ready. Just add a few extra minutes to the baking time if baking straight from the fridge.