Description
This Easy Chicken Burrito Casserole combines wholesome ingredients including shredded chicken, brown rice, black beans, corn, and flavorful fajita seasonings baked together to create a comforting and hearty meal. It’s perfect for a family dinner or meal prep, delivering a delicious Tex-Mex experience with minimal effort.
Ingredients
Scale
Vegetables & 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 & Starches
- 1 cup uncooked parboiled long-grain brown rice (can also use long grain white rice)
Meat & Dairy
- 5 cups shredded chicken
- 1 1/4 cups shredded Monterey Jack cheese
Liquids & Fats
- 3 cups reduced sodium chicken broth
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
Seasonings
- 3 tablespoons fajita seasoning (homemade or store-bought)
- 1/8 teaspoon cayenne pepper (optional)
Instructions
- Preheat and combine base ingredients. Preheat your oven to 400°F (204°C). In a 9×13 inch baking dish, add the finely diced onion, diced red bell pepper, uncooked rice, fajita seasoning, and cayenne pepper if using. Stir these ingredients well to evenly distribute the flavors.
- Mix liquid components. In a separate bowl or large measuring cup, whisk together the reduced sodium chicken broth, mild green chilies, tomato paste, and olive oil until smooth and well combined.
- Add broth mixture to the baking dish. Pour the broth mixture over the rice and vegetable mixture in the dish, stirring to ensure everything is evenly combined.
- Incorporate chicken, beans, and corn. Add the shredded chicken, rinsed black beans, and frozen corn kernels to the baking dish. Stir again thoroughly to combine all ingredients uniformly.
- Cover and bake. Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 65-70 minutes. Bake until the liquid is fully absorbed and the rice is cooked through.
- Add cheese topping. Remove the casserole from the oven, take off the foil, and evenly sprinkle the shredded Monterey Jack cheese on top.
- Finish baking. Return the uncovered dish to the oven and bake for an additional 5-10 minutes until the cheese has melted and becomes slightly golden and bubbly.
- Cool and serve. Remove the casserole from the oven and allow it to cool for 5-10 minutes before serving. Optionally, garnish with fresh cilantro, chopped green onions, salsa, and avocado slices to enhance the presentation and flavor.
Notes
- Oven cooking times may vary; rice should absorb the liquid fully and be tender before removing from oven.
- If casserole appears soupy near the end of baking, stir gently to redistribute liquid and continue baking until mostly absorbed.
- Homemade fajita seasoning can be substituted with store-bought fajita or taco seasoning according to taste preference.
- If you don’t have shredded cooked chicken, a rotisserie chicken works well or boil/bake chicken breasts then shred.
Keywords: chicken casserole, burrito casserole, Tex-Mex casserole, baked chicken rice casserole, easy dinner recipe