Easy Chicken Burrito Casserole

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There is something undeniably comforting about a warm, cheesy casserole, especially when it brings together the bold flavors of a Mexican burrito. Growing up, burrito nights were a family favorite, but making them individually for everyone took time. This Easy Chicken Burrito Casserole simplifies the process by packing all those delicious ingredients into one dish—perfect for busy nights and beginner cooks.

This recipe is ideal for those just starting their cooking journey. It is straightforward, requires minimal prep, and offers a foolproof way to create a flavorful, protein-packed meal without the stress. If you love quick and healthy meals, this is a fantastic addition to your recipe collection.

Why This Recipe is Special

One-Pan Simplicity: Everything bakes together in one dish, reducing cleanup time.
Beginner-Friendly: No complex techniques—just simple mixing and baking.

Customizable: Easily adjust the spice level or swap ingredients based on what you have.
Nutritious & Satisfying: Packed with protein, fiber, and healthy carbs for a well-balanced meal.
Meal-Prep Friendly: Makes great leftovers for the week or freezer-friendly portions for later.

Ingredients and Preparation

Key Ingredients and Their Roles

Shredded Chicken: Provides a lean, protein-rich base for the dish. Use rotisserie chicken for convenience.
Rice: Acts as the heart of the casserole, absorbing all the delicious flavors. Brown or white rice both work well.
Black Beans: Add texture, fiber, and plant-based protein.

Corn Kernels: Brings natural sweetness and a classic Mexican touch.
Bell Peppers & Onion: Enhance the dish with color, crunch, and depth of flavor.
Fajita Seasoning: A mix of spices that gives the casserole its bold, Tex-Mex taste. Use homemade or store-bought.

Chicken Broth: Helps cook the rice and infuses the entire dish with a rich, savory base.
Tomato Paste: Adds depth and umami to the dish.
Cheese: Monterey Jack or cheddar melts beautifully on top, creating a gooey, golden crust.

Green Chilies (Optional): Give a mild, smoky heat without overwhelming spice.

Ingredient Substitutions

Rice Alternative: Quinoa or cauliflower rice for a lower-carb option.
Protein Swap: Ground turkey, beef, or a vegetarian alternative like lentils.

Dairy-Free Option: Skip the cheese or use a dairy-free alternative.
Spice Control: Omit cayenne for a milder dish or add jalapeños for extra heat.

Step-by-Step Instructions

Step 1: Preheat your oven to 400°F. In a large 9×13-inch baking dish, combine the uncooked rice, diced onion, bell pepper, fajita seasoning, and cayenne pepper (if using). Stir well.

Step 2: In a separate bowl, whisk together the chicken broth, green chilies, tomato paste, and olive oil until smooth. Pour this liquid mixture over the rice and stir to combine.

Step 3: Add shredded chicken, black beans, and corn to the baking dish. Mix everything evenly so that the ingredients are well-distributed.

Step 4: Cover the dish tightly with aluminum foil and bake for 65-70 minutes, or until the rice has absorbed the liquid and is fully cooked. If there is still liquid left, give it a stir and bake for an additional 5-10 minutes.

Step 5: Remove the foil and evenly sprinkle the shredded cheese over the casserole. Return to the oven for 5-10 minutes, until the cheese is melted and slightly golden.

Step 6: Let the casserole cool for about 5-10 minutes before serving. Garnish with fresh cilantro, salsa, or avocado if desired.

Beginner Tips and Notes

Rice Cooking Tips: If the casserole still has excess liquid after baking, give it a stir and let it sit for a few minutes—the rice will continue to absorb moisture.

Checking Chicken Doneness: Since pre-cooked shredded chicken is used, no need to worry about raw chicken. However, ensure it’s evenly distributed so every bite has protein.
Make It Ahead: Prep everything in the dish earlier in the day, cover it, and refrigerate. Simply pop it in the oven when you’re ready to bake.
Storage Tips:
- Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the microwave for 3-4 minutes before serving.
- Freezer: Freeze individual portions in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.

Serving Suggestions

As a Burrito Bowl: Serve the casserole in bowls topped with avocado, salsa, and a squeeze of lime.

Wrapped in Tortillas: Spoon the mixture into large flour tortillas, roll them up, and enjoy homemade burritos.
With a Side Salad: A fresh cilantro-lime slaw or simple green salad complements the dish beautifully.
With Tortilla Chips: Scoop up the casserole with crunchy tortilla chips for a fun and interactive meal.

Final Thoughts: Try It and Share Your Experience

This easy sheet pan dinner is a fantastic go-to for beginners who want to make a quick and healthy meal with minimal effort. Whether you’re cooking for a family or meal-prepping for the week, this Easy Chicken Burrito Casserole is a must-try.

Have you tried this recipe? Let me know how it turned out in the comments below. I’d love to hear your variations and favorite toppings! Happy cooking!

FAQ About Chicken Burrito Casserole

Can I use uncooked chicken in this casserole?

No, this recipe calls for pre-cooked, shredded chicken to ensure even cooking and the best texture. If using raw chicken, cook and shred it beforehand.

Can I make this casserole ahead of time?

Yes! Assemble the casserole in the baking dish, cover it tightly, and store it in the fridge for up to 24 hours before baking. You may need to add 5-10 extra minutes to the baking time.

What type of rice works best in this recipe?

Parboiled long-grain brown rice or white rice works well because they absorb the liquid during baking. Avoid instant rice, as it may become too mushy.

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