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Easy Chicken Burrito Casserole Recipe

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★★★★★

4.8 from 635 reviews

This Easy Chicken Burrito Casserole combines tender shredded chicken, veggies, beans, and rice in a flavorful fajita-spiced sauce, all baked to perfection and topped with melted Monterey Jack cheese. It’s a comforting, crowd-pleasing meal that’s simple to prepare and perfect for weeknight dinners or meal prepping.

Ingredients

Scale

Vegetables and Veggies

  • 1/2 cup finely diced onion
  • 1 red bell pepper, diced
  • 1 cup corn kernels (frozen)
  • 1 4 ounce can mild green chilies

Grains and Legumes

  • 1 cup uncooked parboiled long-grain brown rice (or long grain white rice)
  • 1 14 ounce can low sodium black beans, drained and rinsed

Protein

  • 5 cups shredded chicken

Seasonings and Condiments

  • 3 tablespoons fajita seasoning (homemade or store-bought)
  • 1/8 teaspoon cayenne pepper (optional)
  • 2 tablespoons tomato paste

Liquids and Oils

  • 3 cups reduced sodium chicken broth
  • 1 tablespoon olive oil

Dairy

  • 1 1/4 cups shredded Monterey Jack cheese

Instructions

  1. Preheat and combine dry ingredients: Preheat your oven to 400°F. In a 9×13 inch baking dish, combine the finely diced onion, diced red bell pepper, uncooked rice, fajita seasoning, and cayenne pepper if using. Stir these ingredients well to mix evenly.
  2. Prepare the broth mixture: In a separate bowl or measuring cup, whisk together the reduced sodium chicken broth, mild green chilies, tomato paste, and olive oil until all components are well combined, creating a flavorful liquid base for the casserole.
  3. Combine broth with dry ingredients: Pour the broth mixture into the baking dish with the rice and vegetables. Stir well to ensure the rice is coated and the ingredients are evenly distributed.
  4. Add protein and beans: Add the shredded chicken, drained and rinsed black beans, and corn kernels to the baking dish. Stir once more to combine everything thoroughly.
  5. Bake covered: Cover the baking dish with aluminum foil and place it in the oven. Bake for 65 to 70 minutes or until the rice is fully cooked and the liquid has been absorbed.
  6. Add cheese topping: Remove the foil and sprinkle the shredded Monterey Jack cheese evenly over the top of the casserole.
  7. Final bake for cheese: Return the uncovered baking dish to the oven and bake for an additional 5 to 10 minutes, until the cheese has melted and turns lightly golden.
  8. Cool and serve: Remove the casserole from the oven and let it cool for 5 to 10 minutes. Serve optionally garnished with fresh cilantro, green onions, salsa, and avocado as desired for added freshness and flavor.

Notes

  • You can substitute brown rice with white rice for a softer texture and shorter cooking time.
  • Fajita seasoning can be homemade or store-bought depending on your preference for spice level.
  • Adding cayenne pepper is optional and provides an extra kick if desired.
  • Use reduced sodium broth and beans to control the salt content of the dish.
  • For a spicier casserole, consider adding chopped jalapeños or hot salsa as a topping.
  • This casserole can be prepared ahead of time by assembling it and refrigerating before baking, though baking time may need slight adjustment.
  • Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.

Keywords: chicken casserole, burrito casserole, fajita chicken casserole, easy casserole recipe, baked chicken and rice, Mexican casserole, healthy chicken dinner

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