Easy Chicken Burrito Casserole Recipe

Introduction

This Easy Chicken Burrito Casserole is a comforting and flavorful meal perfect for busy weeknights. Combining tender shredded chicken, rice, beans, and a blend of spices, it’s a one-dish dinner that’s both satisfying and simple to prepare.

Ingredients

• 1/2 cup finely diced onion
• 1 red bell pepper, diced
• 1 cup uncooked parboiled long-grain brown rice (can also use long grain white rice)
• 3 tablespoons fajita seasoning (homemade or store-bought)
• 1/8 teaspoon cayenne pepper (optional)
• 1 cup corn kernels (frozen)
• 1 (14 ounce) can low sodium black beans, drained and rinsed
• 5 cups shredded chicken
• 3 cups reduced sodium chicken broth
• 1 (4 ounce) can mild green chilies
• 1 tablespoon olive oil
• 2 tablespoons tomato paste
• 1 1/4 cups shredded Monterey Jack cheese

Instructions

1. Step 1: Preheat oven to 400°F. In a 9×13 inch baking dish, combine the diced onion, bell pepper, uncooked rice, fajita seasoning, and cayenne pepper if using. Stir well to mix the ingredients evenly.
2. Step 2: In a separate bowl or measuring cup, whisk together the chicken broth, green chilies, tomato paste, and olive oil until fully combined.
3. Step 3: Pour the broth mixture into the baking dish and stir to evenly combine with the rice and vegetables.
4. Step 4: Add the shredded chicken, black beans, and corn to the dish. Stir gently to distribute all ingredients throughout the mixture.
5. Step 5: Cover the dish tightly with aluminum foil and bake in the preheated oven for 65 to 70 minutes, or until all the liquid is absorbed and the rice is tender.
6. Step 6: Remove the foil, sprinkle the shredded Monterey Jack cheese evenly over the casserole, and return it to the oven for an additional 5 to 10 minutes until the cheese is melted and slightly golden.
7. Step 7: Take the casserole out of the oven and let it cool for 5 to 10 minutes before serving. Garnish with fresh cilantro, green onion, salsa, and avocado if desired.

Tips & Variations

• For extra flavor, use a homemade fajita seasoning blend that includes smoked paprika and garlic powder.
• Swap the chicken broth with vegetable broth for a lighter taste.
• Use rotisserie chicken to save time on shredding and add a smoky flavor.
• Add diced jalapeños or a pinch more cayenne for a spicier dish.
• Top with sour cream or Greek yogurt instead of salsa for a creamy twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. To prevent drying out during reheating, cover loosely with foil if using the oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white rice instead of brown rice?

Yes, long grain white rice can be used. Keep in mind it may cook a bit faster, so check for doneness around 60 minutes and adjust baking time accordingly.

Is this casserole freezer-friendly?

Yes, you can freeze the casserole before baking. Cover tightly and freeze for up to 2 months. When ready to eat, bake covered at 400°F, increasing the cooking time by about 20 minutes or until heated through and rice is cooked.