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
Scale
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
- Preheat Oven: Preheat your oven to 400°F to prepare for baking the casserole.
- 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.
- 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.
- Add Broth to Dish: Pour the broth mixture into the baking dish with the rice mixture and stir to combine thoroughly.
- Add Remaining Ingredients: Add shredded chicken, black beans, and frozen corn to the dish. Stir again to ensure everything is evenly mixed.
- 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.
- Add Cheese: Remove the foil and sprinkle the shredded Monterey Jack cheese evenly on top of the casserole.
- 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.
- 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
