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This chicken burrito casserole transforms all the delicious components of a handheld burrito into one convenient, family-friendly baked dish. Tender shredded chicken, fluffy rice, black beans and corn come together with Mexican seasonings and melty cheese for a meal that satisfies cravings for Tex-Mex flavors without the fuss of individual assembly. It's the perfect solution for busy weeknights when you want something hearty and flavorful with minimal effort.
I started making this casserole when my kids' sports schedules got chaotic, and we needed something that could be ready whenever everyone finally made it to the table. The first time I served it, I was surprised when my pickiest eater asked for seconds! Now it's requested at least twice a month, and I always make extra for lunches throughout the week.
Ingredients
To make this Chicken Burrito Casserole, you will need the following ingredients:
- Onion: ½ cup, finely diced – creates an aromatic foundation for the dish.
- Red bell pepper: 1, diced – adds sweetness, color, and vitamin C.
- Parboiled long-grain brown rice: 1 cup, uncooked – provides hearty texture and nutty flavor.
- Fajita seasoning: 3 tbsp – infuses everything with classic Mexican spices.
- Cayenne pepper: ⅛ tsp – adds a gentle heat that can be adjusted to taste.
- Frozen corn kernels: 1 cup – contributes sweet pops of flavor and golden color.
- Black beans: 1 (14 oz) can, low-sodium, drained and rinsed – offers protein and fiber.
- Shredded chicken: 5 cups – provides satisfying protein and makes the dish substantial.
- Chicken broth: 3 cups, reduced-sodium – cooks the rice and infuses it with flavor.
- Green chilies: 1 (4 oz) can, mild – adds authentic southwestern flavor without much heat.
- Tomato paste: 1 tbsp – concentrates rich tomato flavor and helps thicken the sauce.
- Olive oil: 2 tbsp – adds richness and helps prevent the rice from becoming too sticky.
- Monterey Jack cheese: 1¼ cups, shredded – creates a gooey, melty topping.
Step-by-Step Instructions
Follow these steps to create the perfect Chicken Burrito Casserole:
- Prepare the Base Mixture
- Preheat oven to 400°F. In a 9×13-inch baking dish, combine onion, red bell pepper, uncooked rice, fajita seasoning, and cayenne pepper.
- Create the Flavorful Cooking Liquid
- In a bowl, whisk together chicken broth, green chilies, tomato paste, and olive oil. Pour over the rice mixture and stir to combine.
- Add Protein and More Texture
- Add shredded chicken, black beans, and frozen corn. Distribute evenly throughout the mixture.
- Bake Until Rice is Tender
- Cover tightly with foil and bake for 65-70 minutes, checking for doneness around 60 minutes.
- Add Cheese for the Finish
- Remove foil, sprinkle shredded Monterey Jack cheese over the top, and bake uncovered for 5-10 more minutes until melted and golden.
- Rest Before Serving
- Let rest for 5-10 minutes before serving. Garnish with cilantro, green onions, avocado, or sour cream as desired.
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Make It Your Own
For a spicier version, add diced jalapeños or a dash of hot sauce. Increase vegetable content with diced zucchini or spinach. Vegetarians can replace chicken with extra beans. Use homemade fajita seasoning for a personalized flavor.
Perfect for Busy Families
This casserole can be assembled ahead and refrigerated, then baked when needed. It’s also great for meal prep – leftovers taste even better the next day.
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The first time I made this, I worried the rice wouldn’t cook properly. To my surprise, it came out perfectly tender, absorbing all the flavors beautifully. Now it’s a family favorite that I make often, especially when hosting casual gatherings.
Frequently Asked Questions
- → Can I use leftover rotisserie chicken in this casserole?
- Absolutely! Rotisserie chicken works perfectly in this recipe and is a great time-saver. Simply shred or chop about 5 cups from a cooked rotisserie chicken and add it to the casserole as directed.
- → What's the best way to cook chicken for this recipe if I don't have pre-cooked chicken?
- You can easily prepare chicken specifically for this recipe by boiling 2-3 large chicken breasts in water or broth for about 15-20 minutes until cooked through, then shredding with two forks. Alternatively, bake chicken breasts at 375°F for 25-30 minutes before shredding.
- → Can I make this casserole ahead of time?
- Yes, you can assemble this casserole up to a day ahead and refrigerate it covered. Add an extra 10-15 minutes to the baking time when cooking from cold. You can also bake it completely, cool, and refrigerate for up to 3 days, reheating portions as needed.
- → Is there a way to make this recipe vegetarian?
- To make a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth. You can add an extra can of black beans or pinto beans for additional protein, or include plant-based meat alternatives if desired.
- → Why is my rice still crunchy after the recommended baking time?
- Different rice varieties and oven temperatures can affect cooking time. If your rice isn't fully cooked, add an additional 1/2 cup of hot broth or water to the casserole, cover tightly with foil, and continue baking for 15-20 more minutes until the rice is tender.