Do you love burritos but wish there was an easier way to enjoy all those delicious flavors in one dish? Let me introduce you to the Chicken Burrito Casserole. Think tender chicken, fluffy rice, hearty beans, and melted cheese—all baked together in the ultimate one-pan meal. It’s comfort food at its finest and perfect for busy weeknights or when you’re feeding a crowd. This recipe takes the Tex-Mex flavors we all know and love and turns them into a no-fuss, family-friendly dinner.
Let’s dive in!
What You Need to Know
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Servings: 8
Why You’ll Love It?
- Easy to Make: Even if you’re a beginner, this recipe is simple to follow.
- Perfect for Meal Prep: Make it ahead and bake it when you’re ready.
- Customizable: Swap out ingredients to suit your taste or dietary needs.
Need a smaller portion? Halve the recipe and use an 8×8-inch dish. Hosting a big crowd? Double it and grab two pans!
Ingredients You’ll Need
Seasoning
Mix these spices for that Tex-Mex kick:
- Chili powder (1 tbsp)
- Garlic powder (2 tsp)
- Ground cumin (1 tsp)
- Smoked paprika (1 tsp)
- Optional heat: Cayenne pepper (½ tsp)
The Basics
- 1 red bell pepper, diced
- 1 cup uncooked rice (brown or white)
- 5 cups shredded chicken (rotisserie works great!)
- 14 oz can black beans, drained and rinsed
- 1 cup corn (frozen or canned)
Toppings (optional but highly recommended)
- Shredded cheddar cheese (or Monterey Jack)
- Chopped cilantro
- Green onions
- Avocado
Pro Tip: No chicken? No problem. Swap it with ground beef or extra beans for a vegetarian twist.
Step-by-Step Directions
1. Get Everything Ready
Preheat your oven to 400°F. Mix all the seasoning ingredients in a small bowl. This is the flavor base for your dish—it’s bold, smoky, and just a little spicy.
2. Build the Casserole Base
In your baking dish, combine the onion, bell pepper, uncooked rice, and seasoning mix. Toss it all together—you’ll already see how colorful this dish is going to be.
3. Add the Liquids
Stir together chicken broth, green chilies, olive oil, and a dollop of tomato paste in a bowl. Pour the mix over the rice and veggies. Give it a good stir to make sure every grain of rice is coated and ready to soak up the flavors.
4. Top It Off
Now it’s time to pile on the protein and veggies. Add shredded chicken, beans, and corn on top. Mix it lightly so everything is evenly spread out.
5. Bake Away
Cover the dish with foil and bake for 65–70 minutes, until the rice is cooked and the liquid is mostly absorbed.
6. The Cheese Moment
Remove the foil and sprinkle cheese over the top. Pop it back in the oven, uncovered, for 5–10 minutes until the cheese is melty and golden.
7. Cool & Serve
Let the casserole cool for a few minutes—it makes serving easier. Top with cilantro, green onions, or avocado for a fresh pop of flavor.
Tips, Tricks, and Easy Swaps
- Make It Gluten-Free: Check the labels on your broth and other ingredients—but otherwise, this dish is naturally gluten-free.
- Spice It Up or Down: For more heat, toss in chopped jalapeños or a spoonful of chipotle in adobo. For less, skip the cayenne and green chilies.
- Healthier Options: Swap rice with cauliflower rice or quinoa. You’ll save some calories and get an extra dose of veggies.
Feeling Fancy? Upgrade the cheese to queso fresco or a Mexican blend for a gourmet twist.
Serving & Leftovers
How to Serve
Spoon this casserole straight into bowls, or get creative and wrap it in tortillas for a burrito-style meal. Don’t forget the extras—sour cream, salsa, or guacamole make great toppings!
Storing Leftovers
Leftovers keep well for 3–4 days in the fridge in an airtight container. Want to freeze it? Portion it out and pop it in freezer-safe bags for up to 3 months.
Reheating Made Easy
- Microwave: Heat individual servings for 2–3 minutes.
- Oven: Warm it, covered, at 350°F for 15–20 minutes. Add fresh toppings after reheating.
This casserole isn’t just a recipe. It’s an easy, comforting way to bring people together at the dinner table. Whether it’s a crazy Wednesday night or a laid-back Sunday dinner, this dish has you covered. Try it once, and you’ll probably find yourself coming back for more.
What’s your favorite casserole topping? Let me know, and happy cooking!
PrintChicken Burrito Casserole
This Chicken Burrito Casserole is a hearty, flavorful one-dish meal that brings together the best of Tex-Mex flavors. Packed with tender chicken, wholesome brown rice, beans, and gooey cheese, it’s perfect for family dinners or meal prep. Easy to customize and loaded with protein, it’s a crowd-pleaser that’s both satisfying and simple to make.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 small bowls 1x
- Category: Main Course
- Cuisine: Tex-Mex
Ingredients
Seasoning
- 1 tbsp chili powder
- 1/2 tsp cayenne pepper (optional for heat)
- 2 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- 1 tsp black pepper
Casserole Base
- 1/2 cup white onion, chopped
- 1 red bell pepper, diced
- 1 cup uncooked brown rice
- 3 cups low-sodium chicken broth
- 2 green chilies, deseeded and chopped
- 1 tbsp olive oil
- 2 tbsp tomato paste
- 1 cup corn kernels (canned or frozen)
- 14 oz can black beans, drained and rinsed
- 5 cups cooked chicken, shredded
Toppings
- 1¼ cups cheddar cheese, shredded (or Monterey Jack)
- Fresh cilantro, chopped (optional)
- Green onion, sliced thinly (optional)
- Avocado, diced (optional)
- Salsa (optional)
Instructions
- Preheat Oven: Heat your oven to 400°F. Grease a 9×13-inch baking dish lightly with oil or cooking spray.
- Mix Seasoning & Base Ingredients: In a small bowl, combine all seasoning ingredients. In the baking dish, mix the onion, bell pepper, uncooked rice, and seasoning until evenly coated.
- Prepare Liquid Mixture: In a large bowl, whisk together chicken broth, green chilies, olive oil, and tomato paste until smooth. Pour this mixture over the rice and vegetables in the baking dish. Stir well to ensure even distribution.
- Add Protein & Veggies: Layer in the corn kernels, black beans, and shredded chicken. Mix thoroughly so everything is evenly combined.
- Bake Covered: Cover the dish tightly with aluminum foil and bake for 65–70 minutes, or until the rice is tender and most of the liquid is absorbed.
- Add Cheese & Finish Baking: Remove the foil carefully (watch for steam). Sprinkle shredded cheese over the top and return to the oven uncovered for an additional 5–10 minutes, until the cheese melts and turns golden brown.
- Cool & Serve: Let the casserole cool for about 5–10 minutes before serving. Garnish with cilantro, green onion, avocado chunks, or salsa if desired.
Notes
Serving Suggestions:
- Serve warm in bowls or scoop into tortillas for burrito-style servings.
- Pair with tortilla chips and guacamole for a complete Tex-Mex feast.
Tips & Tricks:
- Use rotisserie chicken for convenience.
- For extra flavor, broil the casserole for an additional minute after adding cheese to create a crispy topping.
- Adjust cayenne pepper to control spice level or omit entirely for a milder version.
Storage & Reheating:
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze individual portions for up to 3 months; thaw overnight before reheating.
- Reheat in the microwave for 2–3 minutes, stirring halfway through, or in the oven at 350°F for about 15–20 minutes, covered with foil to retain moisture.
