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Easy Chicken Burrito Casserole Recipe

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★★★★★

4.8 from 146 reviews

This Easy Chicken Burrito Casserole is a flavorful, hearty dish combining tender shredded chicken, brown rice, black beans, and vegetables all baked together with melted Monterey Jack cheese. Perfect for a comforting weeknight dinner, it’s packed with protein and wholesome ingredients, offering a delicious twist on classic burrito flavors in a convenient casserole form.

Ingredients

Scale

Vegetables

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

Proteins & Dairy

  • 5 cups shredded chicken
  • 1 (14 ounce) can low sodium black beans, drained and rinsed
  • 1 1/4 cups shredded Monterey Jack cheese

Grains & Liquids

  • 1 cup uncooked parboiled long-grain brown rice (can also use long grain white rice)
  • 3 cups reduced sodium chicken broth

Seasonings & Condiments

  • 3 tablespoons homemade or store-bought taco seasoning
  • 1/8 teaspoon cayenne pepper (optional)
  • 1 tablespoon olive oil
  • 2 tablespoons cilantro, chopped (optional garnish)

Instructions

  1. Preheat and prepare ingredients: Preheat your oven to 375°F (190°C). Finely dice the onion, dice the red bell pepper, and rinse/drain the black beans. Shred the cooked chicken if not already shredded.
  2. Sauté vegetables: In a large skillet over medium heat, add 1 tablespoon olive oil. Sauté the onion and red bell pepper until softened and fragrant, about 5 minutes.
  3. Add seasonings and rice: Stir in the taco seasoning and optional cayenne pepper to the vegetables. Add the uncooked brown rice to the skillet, stirring to coat it with the seasoning for about 1-2 minutes.
  4. Combine casserole ingredients: In a large mixing bowl, combine the sautéed vegetables and rice, shredded chicken, black beans, corn kernels, chopped mild green chilies, and chicken broth. Mix well to fully incorporate all ingredients.
  5. Assemble casserole: Transfer the mixture into a greased 9×13 inch baking dish, spreading it evenly. Cover the dish tightly with aluminum foil.
  6. Bake: Bake in the preheated oven for 45-50 minutes, or until the rice is tender and has absorbed most of the liquid.
  7. Add cheese and finish baking: Remove from oven, take off the foil, and sprinkle the shredded Monterey Jack cheese evenly on top. Return to the oven, uncovered, and bake for an additional 10 minutes until the cheese is melted and bubbly.
  8. Garnish and serve: Optionally garnish with chopped cilantro before serving. Let the casserole cool for 5 minutes before serving to set.

Notes

  • You can substitute white long grain rice if preferred; cooking time may reduce slightly.
  • For extra spice, increase cayenne pepper to taste or add chopped jalapeños.
  • Use rotisserie chicken or leftover cooked chicken for convenience.
  • To make this dish gluten free, ensure the taco seasoning is gluten free.
  • Leftovers store well in the refrigerator for up to 3 days and reheat covered in the oven or microwave.

Keywords: chicken casserole, burrito casserole, baked chicken recipe, easy dinner, Mexican casserole, shredded chicken recipe

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