Introduction

This Chicken Burrito Casserole is a comforting, flavorful dish that combines tender chicken, spices, and rice all baked together in one easy pan. It’s perfect for a weeknight dinner or meal prep, offering the vibrant flavors of a burrito in a cozy casserole form.

A white rectangular dish is filled with a layered casserole. The bottom layer appears to be a rich red sauce with visible chunks, followed by a mix of black beans and yellow corn giving a speckled dark and bright contrast. On top of this is a thick layer of melted cheese, creamy white with slight golden brown spots. Scattered evenly across the surface are small pieces of green onions, finely chopped red bell peppers, purple onions, and fresh green cilantro leaves that add a fresh and colorful finish. The edges of the dish show a slightly browned crispy crust where the cheese has baked against the white dish. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 red onion, diced
1 red bell pepper, diced
1 jalapeño, minced
1 cup dry long-grain white rice (basmati or jasmine)
2 tablespoons chili powder
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon sea salt
1 cup frozen corn kernels
14 oz can black beans, strained and rinsed
450g cooked chicken, shredded (about 6 cups or 3 chicken breasts)
3 1/2 cups chicken broth
1 tablespoon olive oil
2 tablespoons tomato paste
150 grams Monterey Jack or Havarti cheese, grated
Cilantro, to serve
Green onion, to serve

Instructions

Step 1: Preheat your oven to 400°F. If you don’t have cooked chicken, bake chicken breasts for 25 minutes, then shred using two forks once slightly cooled.
Step 2: In a large baking dish (about 9 x 13 inches), mix together the diced onion, bell pepper, jalapeño, rice, chili powder, garlic powder, cumin, oregano, and sea salt.
Step 3: In a separate bowl or measuring cup, whisk together chicken broth, tomato paste, and olive oil until fully combined.
Step 4: Pour the broth mixture into the baking dish and stir to evenly combine with the rice and vegetable mixture.
Step 5: Add the shredded chicken, black beans, and corn to the baking dish, and give everything one final stir to incorporate.
Step 6: Cover the dish tightly with aluminum foil and bake for 50 to 60 minutes, or until the rice has absorbed all the liquid and is tender.
Step 7: Remove the foil and sprinkle the grated cheese evenly over the top. Return the dish to the oven for 5 to 10 minutes until the cheese melts and turns slightly golden.
Step 8: Let the casserole cool for a few minutes before serving. Garnish with fresh cilantro and sliced green onion as desired.

Tips & Variations

For extra heat, add more jalapeño or a pinch of cayenne pepper to the mix.
Swap black beans for pinto beans or kidney beans for variation.
Use cooked leftover rotisserie chicken for a quick shortcut.
Try different cheeses like cheddar or pepper jack for a different flavor profile.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through. This dish also freezes well—freeze in portions for up to 2 months and thaw overnight before reheating.

How to Serve

A white round dish filled with a cheesy casserole is shown, with a wooden spatula lifting a square scoop of the dish. The dish has multiple layers: the bottom layer is a mix of cooked rice, black beans, corn kernels, diced green and red bell peppers, and chunks of chicken, featuring warm brown, yellow, green, and red colors. The top layer is melted cheese, golden brown and bubbly with some stringy cheese stretching from the scoop to the dish. A woman's hand is holding the wooden spatula above the dish. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole up to a day in advance, cover it, and keep it in the refrigerator before baking. This makes it a great option for meal prepping.

What if I don’t have chicken broth?

You can substitute chicken broth with vegetable broth or even water, though broth will add more flavor to the dish.

Chicken Burrito Casserole Recipe

Print Recipe

★★★★★

4.9 from 117 reviews

This Chicken Burrito Casserole is a flavorful and hearty one-dish meal combining tender shredded chicken, aromatic spices, vegetables, rice, and melted cheese. Baked to perfection, this casserole offers a comforting blend of Mexican-inspired flavors perfect for an easy family dinner or meal prep.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: Mexican-American

Ingredients

Scale

Vegetables and Aromatics

1/2 red onion, diced
1 red bell pepper, diced
1 jalapeño, minced
1 cup corn kernels, frozen
Cilantro, to serve
Green onion, to serve

Spices and Seasonings

2 tablespoons chili powder
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon sea salt

Main Ingredients

1 cup dry long-grain white rice (basmati or jasmine)
14oz can black beans, strained and rinsed
450g cooked chicken, shredded (about 6 cups or 3 chicken breasts)
3 1/2 cups chicken broth
1 tablespoon olive oil
2 tablespoons tomato paste
150 grams Monterey Jack or Havarti cheese, grated

Instructions

Preheat the oven and prepare chicken: Preheat oven to 400°F (200°C). If using raw chicken breasts, bake them in the oven for 25 minutes until cooked through. Let cool slightly, then shred into bite-size pieces using two forks.
Combine dry ingredients and vegetables: In a large 9 x 13 inch baking dish, add diced red onion, red bell pepper, minced jalapeño, dry rice, chili powder, garlic powder, cumin, oregano, and sea salt. Stir together until evenly mixed.
Mix broth and flavorful liquids: In a separate bowl or measuring cup, whisk together chicken broth, tomato paste, and olive oil until fully combined.
Add liquid to dry mixture: Pour the broth mixture into the baking dish with the rice and vegetables. Stir well to incorporate all ingredients evenly.
Add proteins and beans: Add the shredded cooked chicken, black beans, and corn kernels to the mixture in the baking dish. Stir once more until all ingredients are well combined.
Cover and bake: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 50 to 60 minutes, or until the rice is tender and all liquid is absorbed.
Add cheese and finish baking: Remove the foil and sprinkle the grated Monterey Jack or Havarti cheese evenly over the casserole. Return to the oven and bake uncovered for 5 to 10 minutes more until the cheese melts and develops a slight golden color.
Serve: Remove from oven and let cool slightly before serving. Garnish with freshly chopped cilantro and sliced green onions as desired for a fresh, vibrant finish.

Notes

If you prefer a spicier casserole, increase the amount of jalapeño or add a dash of hot sauce before baking.
You can substitute chicken broth with vegetable broth for a lighter flavor or to accommodate dietary preferences.
Use freshly shredded cheese for optimal melting and flavor.
This casserole is great for meal prep and stores well in the refrigerator for up to 4 days.
To make it gluten-free, ensure your spices and broth are certified gluten-free.

Keywords: chicken casserole, burrito casserole, baked chicken casserole, Mexican casserole, one dish meal, easy dinner, shredded chicken recette