Easy Chicken Burrito Casserole Recipe

ByAmanda
Jump to Recipe· 4.5 from 18 reviews

If you’ve ever wanted a dish that brings together all the best flavors of a chicken burrito in one convenient, comforting meal, you’re going to love this Easy Chicken Burrito Casserole Recipe. Trust me, this casserole hits all the right notes—melty cheese, tender chicken, a touch of spice, and wholesome rice—all baked to bubbly perfection. It’s a total crowd-pleaser, and I bet once you try it, you’ll want to make it over and over again.

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Why This Recipe Works

  • Simple, Straightforward Ingredients: No complicated components here—everything comes together easily with staples you probably already have.
  • Hands-Off Oven Baking: Minimal babysitting required, just mix, bake, and let the oven do the magic.
  • Customizable Flavor Profile: Whether you like it spicy or mild, with extra veggies or different cheeses, this casserole adapts effortlessly.
  • One-Dish Meal: Everything you want from a burrito in a comforting, sliceable casserole that saves you cleanup time.
Easy Chicken Burrito Casserole, chicken burrito casserole, chicken and rice casserole, cheesy burrito bake, Mexican-inspired chicken casserole - A clear glass rectangular dish filled with a baked casserole made of multiple layers mixed together, showing shredded chicken pieces in light brown, black beans scattered throughout, small bright yellow corn kernels, red diced peppers, and bits of melted cheese that lightly covers the top layer. Chopped fresh green herbs and sliced green onions are sprinkled evenly across the surface, adding a vibrant green contrast to the warm colors of the casserole. The dish is placed on a white marbled surface, with some browned edges visible where the casserole touched the glass. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The magic behind this Easy Chicken Burrito Casserole Recipe is all about balance. You’ve got hearty brown rice soaking up all that spicy, savory broth, tender shredded chicken providing protein, and just enough veggies for a fresh pop. And that cheese? It makes it downright irresistible. Here’s a quick rundown of what’s going in and why.

Easy Chicken Burrito Casserole, chicken burrito casserole, chicken and rice casserole, cheesy burrito bake, Mexican-inspired chicken casserole - Flat lay of finely diced white onion in a small white ceramic bowl, diced red bell pepper on a simple white plate, uncooked long-grain brown rice in a neat mound on a white ceramic dish, bright yellow corn kernels in a small white bowl, rinsed black beans in another small white bowl, shredded cooked chicken arranged in a small white dish, mild green chilies spooned into a small white bowl, smooth tomato paste dollop in a tiny white bowl, clear golden olive oil pooled in a small white bowl, shredded Monterey Jack cheese piled lightly on a plain white plate, a small heap of fajita seasoning powder neatly placed on a white dish, fresh sprigs of cilantro laid gently on a white plate placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Onion (finely diced): Adds sweetness and depth of flavor once baked, softening beautifully in the oven.
  • Red Bell Pepper (diced): Brings a vibrant color and subtle crunch, plus a touch of natural sweetness.
  • Long Grain Brown Rice: Nutty flavor that holds up perfectly while absorbing all those wonderful spices and broth.
  • Fajita Seasoning: This homemade or store-bought blend is the soul of the casserole, delivering classic Tex-Mex flavor.
  • Cayenne Pepper (optional): A little heat to keep things interesting—skip it if you prefer mild.
  • Corn Kernels: Frozen works great here, offering pops of sweetness and a tender bite.
  • Black Beans (low sodium): Adds protein and fiber, plus that creamy texture I love in every bite.
  • Shredded Chicken: The star protein—use leftovers, rotisserie, or cook fresh to keep things easy.
  • Chicken Broth (reduced sodium): The cooking liquid that flavors the rice and keeps the casserole moist and tender.
  • Mild Green Chilies: Adds gentle tang and a mild kick without overpowering.
  • Tomato Paste: Deepens the sauce’s richness and ties all the flavors together beautifully.
  • Olive Oil: Adds just enough fat to keep ingredients moist and enhance flavor.
  • Monterey Jack Cheese (shredded): Melts into a creamy, slightly buttery layer that finishes off the dish perfectly.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I’ve been making this Easy Chicken Burrito Casserole Recipe for years, and honestly, it’s been so fun to play around with the flavors depending on what I have on hand or how spicy I want it. Don’t shy away from customizing—it’s flexible!

  • Spicy Kick: I love adding extra cayenne or even a bit of chipotle powder to amp up the heat when I’m in the mood.
  • Cheese Swap: Sometimes I go for sharp cheddar or a smoky pepper jack to change the flavor profile.
  • Veggie Boost: Toss in some diced zucchini or jalapeños for extra freshness and crunch.
  • Grain Variation: White rice works fine here if you want the casserole to cook a little quicker.
  • Protein Alternatives: If you’re not big on chicken, shredded pork or turkey make great substitutes.

Step-by-Step: How I Make Easy Chicken Burrito Casserole Recipe

Step 1: Prep and Mix the Base

Start by preheating your oven to 400°F. Grab a 9×13 inch baking dish and toss in your finely diced onion, diced red bell pepper, and uncooked rice. Sprinkle the fajita seasoning over everything—this is where your casserole starts building that signature flavor. If you’re up for some heat, add a pinch of cayenne pepper. Give it a good stir to combine it all evenly. I like to stir gently, making sure the rice isn’t clumped up anywhere so it bakes evenly.

Step 2: Whisk the Broth Mixture

In a separate bowl or measuring cup, whisk together the chicken broth, drained mild green chilies, a tablespoon of tomato paste, and olive oil until smooth. This flavorful liquid will cook the rice right in your casserole dish and infuse everything with richness. I sometimes add an extra splash of broth if I’m using white rice, since it cooks faster and needs a bit more moisture.

Step 3: Combine Everything and Add Protein

Pour the broth mixture over the veggies and rice, then stir it around so all the ingredients get coated nicely. Now, fold in your shredded chicken, black beans, and sweet corn kernels. These make the casserole hearty and filling — plus, the beans bring a lovely creamy texture. Stir everything just until combined; you want an even distribution but don’t overmix or you risk mushing the rice.

Step 4: Bake Covered, Then Add Cheese

Cover the casserole tightly with aluminum foil and pop it into the oven. The baking time is around 65-70 minutes when using parboiled brown rice, which lets the rice absorb the broth slowly and get perfectly tender. If you peek at the dish and find some liquid still hanging out, give it a gentle stir and let it bake a bit longer. When the rice is tender and liquid mostly absorbed, remove the foil and sprinkle Monterey Jack cheese across the top.

Step 5: Melt the Cheese and Rest

Return the casserole to the oven uncovered for 5-10 minutes until the cheese melts and gets golden and bubbly. Then, take it out and let it rest for 5-10 minutes before serving. This resting step is key—it lets the casserole set so you get nice, clean slices without everything sliding apart.

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Pro Tips for Making Easy Chicken Burrito Casserole Recipe

  • Use Parboiled Rice for Perfect Texture: I’ve learned the hard way that regular brown rice can sometimes stay too firm, but parboiled cooks evenly and soaks up flavor beautifully.
  • Don’t Skip the Resting Time: Letting the casserole cool slightly before serving helps it firm up, making it easier to slice and serve.
  • Customize Your Cheese Layer: I often add a mix of Monterey Jack and a bit of sharp cheddar for extra flavor and melty goodness.
  • Check Liquids Mid-Bake: If it looks too soupy near the end of baking, give it a gentle stir and add more time so the rice cooks fully and absorbs the broth.

How to Serve Easy Chicken Burrito Casserole Recipe

Easy Chicken Burrito Casserole, chicken burrito casserole, chicken and rice casserole, cheesy burrito bake, Mexican-inspired chicken casserole - A white plate holds a colorful mixture of shredded chicken mixed with black beans, bright yellow corn, and small red pepper pieces, all evenly mixed together. On top are scattered chunks of green avocado and sliced green onions, adding fresh color. In the middle of the pile, there is a dollop of white sour cream. Some small green herb bits are sprinkled over the dish and around the plate edge. The plate sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always love topping my casserole with fresh cilantro and thinly sliced green onions—these add a fresh, bright contrast that cuts through the richness. A spoonful of salsa and some diced avocado on the side takes it over the top. Sometimes I even squeeze a little lime juice on mine for a zesty finish.

Side Dishes

This casserole is pretty satisfying on its own, but if you want to round out your meal, a simple side salad with a citrusy dressing or some smoky black beans served warm can make it feel extra special. For a little extra crunch, I sometimes offer tortilla chips alongside so everyone can scoop and crumble away.

Creative Ways to Present

For a fun dinner party, I like to bake this dish in individual ramekins—makes for easy portions and looks pretty cute on the table. Another time, I layered it with corn tortillas like a burrito lasagna for a change-up. No matter how you present it, this Easy Chicken Burrito Casserole Recipe never fails to impress.

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully in an airtight container in the fridge for up to 4 days. I like to portion mine out into smaller containers for easy grab-and-go lunches or quick dinners during the week.

Freezing

I’ve frozen this casserole a few times with pretty good results—just bake it almost all the way through, cool it completely, then wrap tightly with foil and freeze. When ready to eat, thaw overnight in the fridge and finish baking until hot and bubbly. The texture might be a little softer but the flavors hold up well.

Reheating

For leftovers, I warm mine up covered with foil in the oven at 350°F for about 15-20 minutes or until heated through. If you’re short on time, popping individual servings in the microwave also works fine—just watch so the cheese doesn’t overcook.

FAQs

  1. Can I use white rice instead of brown rice in this Easy Chicken Burrito Casserole Recipe?

    Absolutely! White rice will work fine and will cook faster, so you’ll want to reduce the baking time slightly. Keep an eye on the casserole as it bakes to avoid overcooking the rice.

  2. What can I substitute for shredded chicken if I’m vegetarian or want to try something different?

    For a vegetarian twist, consider using cooked and seasoned jackfruit or extra beans and vegetables like zucchini and mushrooms. If you want a different meat, shredded pork or turkey both work well.

  3. How can I make this recipe spicier?

    If you like heat, add more cayenne pepper or toss in some diced jalapeños or chipotle peppers in adobo sauce. You can also swap mild green chilies for hotter varieties.

  4. Can I prepare this casserole ahead of time?

    Yes! You can assemble the casserole, cover it tightly, and keep it in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time since it will start cold.

  5. What’s the best way to shred chicken quickly for this recipe?

    I often use two forks to pull apart warm cooked chicken breasts—it’s quick and gives you nice bite-sized shreds perfect for the casserole.

Final Thoughts

This Easy Chicken Burrito Casserole Recipe feels like a little hug in casserole form. It’s warm, comforting, and packed with flavors I always crave. I love making it when I need a fuss-free weeknight dinner or when friends drop by unexpectedly. Seriously, give it a go—you’ll find it’s one of those meals that keeps you coming back for seconds and is just as good the next day. Plus, it’s so easy to make, you’ll wonder why you didn’t try it sooner!

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Easy Chicken Burrito Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 18 reviews
  • Author: Amanda
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican
Print Recipe

Description

This Easy Chicken Burrito Casserole is a flavorful, hearty dish combining shredded chicken, rice, black beans, corn, and spices baked with cheese for a comforting meal perfect for weeknights.

Ingredients

Vegetables and Beans

  • 1/2 cup finely diced onion
  • 1 red bell pepper diced
  • 1 cup corn kernels frozen
  • 1 14 ounce can low sodium black beans drained and rinsed
  • 1 4 ounce can mild green chilies

Grains and Protein

  • 1 cup uncooked parboiled long-grain brown rice
  • 5 cups shredded chicken

Seasonings and Liquids

  • 3 tablespoons fajita seasoning (homemade or store-bought)
  • 1/8 teaspoon cayenne pepper (optional)
  • 3 cups reduced sodium chicken broth
  • 1 tablespoon tomato paste
  • 2 tablespoons olive oil

Dairy

  • 1 1/4 cups shredded Monterey Jack cheese

Instructions

  1. Preheat Oven: Preheat your oven to 400°F to prepare for baking the casserole.
  2. Combine Base Ingredients: In a 9×13 inch baking dish, add the diced onion, diced red bell pepper, uncooked rice, fajita seasoning, and cayenne pepper if using. Stir to combine well.
  3. Mix Broth Mixture: In a separate bowl or measuring cup, whisk together the chicken broth, mild green chilies, tomato paste, and olive oil until fully combined.
  4. Add Broth to Dish: Pour the broth mixture into the baking dish with the rice mixture and stir to combine thoroughly.
  5. Add Remaining Ingredients: Add shredded chicken, black beans, and frozen corn to the dish. Stir again to ensure everything is evenly mixed.
  6. Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 70 minutes or until the rice is cooked and all liquid is absorbed.
  7. Add Cheese: Remove the foil and sprinkle the shredded Monterey Jack cheese evenly on top of the casserole.
  8. Final Bake: Return the dish to the oven and bake uncovered for an additional 10 minutes until the cheese has melted and becomes slightly golden.
  9. Cool and Serve: Remove from oven, allow to cool for 5-10 minutes, then serve with optional toppings like fresh cilantro, green onion, salsa, and avocado.

Notes

  • Baking time may vary depending on your oven and rice type; if casserole is soupy, stir and bake longer until liquid is absorbed.
  • Homemade fajita seasoning adds freshness, but store-bought fajita or taco seasoning works as substitutes.
  • If you don’t have pre-cooked chicken, use rotisserie chicken or cook chicken breasts by boiling or baking for 25 minutes, then shred with forks.
  • Letting casserole sit after baking allows extra liquid to absorb fully into the rice.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350 kcal
  • Sugar: 3 g
  • Sodium: 450 mg
  • Fat: 10 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 6 g
  • Protein: 30 g
  • Cholesterol: 75 mg

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