Easy Chicken Burrito Casserole Recipe

Ingredients for Chicken Burrito Casserole

I always prep my ingredients before starting this casserole so everything comes together smoothly. My go-to is using leftover rotisserie chicken for ultimate convenience, though any pre-cooked shredded chicken works beautifully here. Make sure your chicken is already cooked and shredded before you begin.

• 1/2 cup finely diced onion
• 1 red bell pepper, diced
• 1 cup uncooked parboiled long-grain brown rice (or white rice, see notes)
• 3 tablespoons fajita seasoning – I recommend making your own blend for better flavor control
• 1/8 teaspoon cayenne pepper (optional, for heat lovers)
• 1 cup frozen corn kernels
• 1 (14 ounce) can low sodium black beans, drained and rinsed
• 5 cups shredded chicken, pre-cooked – In my experience, rotisserie chicken saves at least 30 minutes
• 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 – My preference is freshly shredded for better melting

Step-by-Step Instructions

I recommend checking your casserole at 65 minutes, as oven temperatures vary. The rice should be tender with very little liquid pooling at the bottom before adding cheese. Pro tip: lightly grease your baking dish first to prevent sticking.

Step 1: Preheat your oven to 400°F and lightly grease a 9×13 inch baking dish with cooking spray or butter. In the prepared dish, combine the diced onion, bell pepper, uncooked rice, fajita seasoning, and cayenne pepper if using. Stir everything together so the seasoning coats the rice evenly.

Step 2: In a separate bowl, whisk together the chicken broth, green chilies, tomato paste, and olive oil until the tomato paste dissolves completely and no lumps remain. This creates a flavorful base that infuses into the rice as it cooks.

Step 3: Pour the broth mixture over the rice and vegetables in the baking dish, stirring to combine. Add the pre-cooked shredded chicken, black beans, and corn kernels, then stir again until everything is evenly distributed throughout the dish. The liquid should just barely cover the ingredients.

Step 4: Cover the baking dish tightly with aluminum foil and bake for 65-70 minutes for brown rice (45-50 minutes for white rice). The casserole is ready when the rice is tender and you can see only minimal liquid at the edges. If you notice excess liquid pooling, give it a stir and return to the oven uncovered for another 10 minutes.

Step 5: Remove the foil, sprinkle the shredded cheese evenly over the top, and return to the oven uncovered for 5-10 minutes until the cheese melts and turns lightly golden at the edges. Let it rest for 5-10 minutes before serving to allow the rice to firm up and absorb any remaining moisture.

Perfect Pairings for Chicken Burrito Casserole

Balance this hearty casserole with fresh sides that add crunch and brightness to your plate.

Fresh Garden Salad: A crisp salad with romaine, tomatoes, and cilantro-lime dressing cuts through the richness of the cheese and adds refreshing contrast to the warm, savory casserole.

Mexican Street Corn: Grilled corn with cotija cheese, lime, and chili powder complements the Tex-Mex flavors while adding a smoky element that enhances the overall meal experience.

Tortilla Chips with Guacamole: The creamy, cool guacamole provides textural contrast and healthy fats that balance the protein-packed casserole, making it ideal for family-style serving.

Black Beans and Rice with Sausage: For extra heartiness, this light, zesty side adds additional protein and fiber without competing with the bold flavors in the main dish.

Taco Rice Bowl: A chilled salad-style bowl with lime vinaigrette offers additional fiber and creates a temperature contrast that makes the meal more dynamic and satisfying.

Storage & Serving Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Make sure the casserole cools to room temperature within 2 hours for food safety. The rice will continue to absorb moisture as it sits, creating an even more cohesive texture the next day.

Reheat individual portions in the microwave for 2-3 minutes, stirring halfway through, or warm the entire casserole covered in a 350°F oven for 20 minutes. I recommend adding a splash of chicken broth before reheating to restore moisture and prevent dryness.

This casserole freezes beautifully for up to 3 months. Portion it into freezer-safe containers before adding the cheese topping, then thaw overnight in the refrigerator and add fresh cheese before the final bake. It’s perfect for meal prep or keeping a backup dinner ready for those extra-busy weeks.

FAQs

Easy Chicken Burrito Casserole

If your family loves Mexican food, whip together this chicken burrito casserole recipe for an easy, low-prep dinner. It tastes like your favourite burritos yet can be made in one big casserole dish with simple ingredients. Plus, it’s loaded with protein for a satisfying and healthy meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: American, Mexican

Calories: 343

Ingredients Equipment Method Notes

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 can low sodium black beans 14 ounce, drained and rinsed
• 5 cups shredded chicken
• 3 cups reduced sodium chicken broth
• 1 can mild green chilies 4 ounce
• 1 tablespoon olive oil
• 2 tablespoons tomato paste
• 1 1/4 cups shredded Monterey Jack cheese

Equipment

• 9×13-inch baking dish
• Large mixing bowl
• Whisk
• Oven
• Aluminum foil

Method

 

1. Preheat oven to 400°F. Add onion, bell pepper, uncooked rice, fajita seasoning and cayenne (if using) to a 9×13 inch baking dish and stir to combine.
2. In a separate bowl or measuring cup, whisk together the chicken broth, green chiles, tomato paste and olive oil until well combined.
3. Add the broth mixture to the baking dish and stir to combine with the rice mixture.
4. Add shredded chicken, black beans and corn to the baking dish. Give it an additional stir until well combined.
5. Cover the baking dish with aluminium foil and then transfer to the oven to bake for 65-70 minutes or until all of the liquid is absorbed.
6. Once complete, remove the baking dish from the oven, remove the aluminium foil, and sprinkle evenly with grated cheese.
7. Return the baking dish to the oven for a final 5-10 minutes until the cheese has melted and is slightly golden.
8. Remove from the oven, allow to cool for 5-10 minutes, and serve with a sprinkle of fresh cilantro, green onion, salsa and avocado, if desired.

Notes

The amount of time this chicken burrito casserole requires will depend on your oven. I put mine in the oven for 70 minutes using parboiled long-grain brown rice, and an additional 5 minutes after the cheese was added. If your casserole is still a bit soupy when you check on it, it most likely needs more time in the oven. Give it a quick stir to redistribute the liquid and place in the oven until the majority of the liquid has been absorbed. Keep in mind that some of the extra liquid will absorb into the rice as it sits as well. I like to use my homemade fajita seasoning for this recipe, but you can also use store-bought or sub in taco seasoning instead. If you don’t have cooked shredded chicken, you can use a rotisserie chicken or boil chicken breasts on the stove and shred or bake in the oven for 25 minutes. Once cooked, place chicken on a cutting board and use two forks to shred the chicken into bite-size pieces.