Easy Chicken Burrito Casserole Recipe
If you’re looking for a Mexican food dish that’s packed with delicious flavors and simple to make, this Easy Chicken Burrito Casserole is the ultimate comfort food. Made with cooked chicken, rice, corn, beans and flavorful spices, this dish is perfect for a busy weeknight.
Why You Will Love This Recipe
- Packed with Protein – Loaded with cooked chicken breast meat, black beans, and cheddar cheese, making it a satisfying meal for the whole family.
- Versatile Serving Options – Enjoy it as a burrito bowl, eat it with tortilla chips, or wrap the filling in a flour tortilla for the best chicken burritos.
- One-Dish Wonder – Everything bakes in a single baking dish, making cleanup easy.
- Quick and Easy – Ready in under an hour, perfect for a busy weeknight.
Ingredients
- Rice – I used basmati rice for this casserole; avoid using instant rice for the best texture.
- Fajita Seasoning – A homemade blend of chili powder, ground cumin, Mexican oregano, paprika, onion powder, garlic powder, minced onion, and minced garlic.
- Corn – I prefer organic canned corn but you can also use frozen corn.
- Black Beans – Drained and rinsed.
- Chicken – Use shredded rotisserie chicken, leftover chicken, or raw chicken breasts (cooked and shredded).
- Chicken Broth – Adds moisture and enhances flavor.
- Green Chilies – A mild kick of heat and authentic Mexican flavors.
- Shredded Cheese – I use cheddar cheese, but you can also use a Mexican blend cheese, Monterey Jack, or pepper jack for extra flavor.
How to Make Chicken Burrito Casserole
- Preheat the oven to 400°F.
- In a 9×13 baking dish, add the uncooked rice and fajita seasoning, then stir to combine.
- Pour in the chicken broth and green chiles, mixing well.
- Add the cooked shredded chicken, black beans, and corn, stirring to distribute evenly.
- Cover the casserole dish with aluminum foil and transfer it to the oven.
- Bake for 30 minutes, then check if the rice is done. If needed, cook for up to 15 minutes more. A little liquid remaining is OK, as the rice will continue to absorb it.
- Once done, remove from the oven, sprinkle with cup cheese, and return to the oven for the final 5-10 minutes until melted and golden brown.
- Let the casserole cool for 5-10 minutes, then serve with fresh cilantro, chopped green onion, salsa, pico de gallo, and favorite toppings like sour cream, avocado, or black olives, if desired.
Recipe Tips
- Watch the Cook Time – Rice can go from perfectly tender to mushy if overcooked. Start checking at 30 minutes by using a fork to taste test a small portion. Cover and bake for up to 15 minutes if the grains are still firm.
- Add Extra Vegetables – Want to sneak in more veggies? Chopped red bell pepper, green pepper, or even a jalapeno pepper add great flavor and a slight crunch.
- Dealing with Extra Liquid – If your rice is fully cooked but you notice a little liquid at the bottom of the casserole dish, don’t panic! Remove the dish from the oven and let it sit for about 5-10 minutes. The rice will naturally soak up the remaining broth, leaving you with a perfectly textured dish.
- Add Spice – For an extra kick, add cayenne pepper to the seasoning mix.
- Rice Options – You can try using white rice or long grain rice depending on what you have on hand. For a heartier option, you can try brown rice but avoid using minute rice.
- Customize – If you’re making this casserole for the first time, feel free to customize it by adding more or fewer spices or toppings based on your family’s preferences.
What to Serve With Chicken Burrito Casserole
This chicken rice casserole is a meal in itself, but you can serve it with a few delicious sides to complete the meal. Here are a few ideas:
- Guacamole – This creamy avocado dip is the perfect complement to the casserole.
- Tortilla Chips – A side of crispy tortilla chips is always a hit. You can dip them in salsa, sour cream, or guacamole alongside your casserole.
- Refried Beans – Serve them as a side for extra creaminess.
How to Serve This Dish
Serving this dish can be as simple or creative as you like. Here are a few ways to enjoy it:
- As a Burrito Bowl – Scoop out a generous serving of the casserole and top with your favorite toppings like salsa, avocado, sour cream, and a sprinkle of cheddar cheese.
- In a Flour Tortilla – For the best burritos, wrap the rice mixture in a warm flour tortilla and roll it up. This method is perfect for making chicken burritos that are easy to eat on the go or for meal prep.
- On the Side with Chips – If you prefer, serve the casserole with tortilla chips for dipping.
- In Individual Portions – For easy serving, scoop the casserole into individual portions for a quick meal. Top each serving with fresh cilantro, chopped green onion, or a drizzle of queso cheese sauce for extra flavor.
Storage Tips
- Refrigerator: Store any leftover chicken buritto casserole in an airtight container in the fridge for up to 3 days.
- Reheat: Reheat individual portions in the microwave or oven for an easy meal the next day.
This Chicken Burrito Casserole is a family favorite, easy to make, or perfect for feeding a crowd. Whether you enjoy it in a burrito or as a casserole, it’s sure to become a staple in your weeknight dinner rotation. Enjoy this great recipe the next time you’re craving a simple, flavorful Mexican dish!
Chicken Burrito Casserole
Enjoy this easy Chicken Burrito Casserole recipe, made with seasoned rice, shredded chicken, black beans, and melted cheese. Perfect for busy weeknights, this one-dish wonder is simple to make and packed with flavor. Serve as a burrito bowl or with tortilla chips for a family favorite!
Equipment
- 1 9×13 casserole dish
Ingredients
- 1 cup basmati rice, uncooked
- 2 tablespoon minced dried onion
- 1 teaspoon minced dried garlic
- 2 ½ teaspoons chili powder
- 1 ½ teaspoon ground cumin
- ½ teaspoon mexican oregano or regular oregano
- 1 ½ teaspoon paprika
- 2 teaspoons salt
- 15 ounce can of corn
- 15 ounce can of black beans
- 4 cups shredded cooked chicken
- 3 ½ cup chicken broth
- 7 ounce can of green chilies
- 1 ½ cup shredded cheese
Instructions
- Preheat the oven to 400°F.
- In a 9×13 baking dish, add the uncooked rice and fajita seasoning, then stir to combine.
- Pour in the chicken broth and green chiles, mixing well.
- Add the cooked shredded chicken, black beans, and corn, stirring to distribute evenly.
- Cover the casserole dish with aluminum foil and transfer it to the oven.
- Bake for 30 minutes, then check if the rice is done. If needed, cook for up to 15 minutes more. A little liquid remaining is OK, as the rice will continue to absorb it.
- Once done, remove from the oven, sprinkle with cup cheese, and return to the oven for the final 5-10 minutes until melted and golden brown.
- Let the casserole cool for 5-10 minutes, then serve with fresh cilantro, chopped green onion, salsa, pico de gallo, and favorite toppings like sour cream, avocado, or black olives, if desired.
Notes
Recipe Tips
- Watch the Cook Time – Rice can go from perfectly tender to mushy if overcooked. Start checking at 30 minutes by using a fork to taste test a small portion. Cover and bake for up to 15 minutes if the grains are still firm.
- Add Extra Vegetables – Want to sneak in more veggies? Chopped red bell pepper, green pepper, or even a jalapeno pepper add great flavor and a slight crunch.
- Dealing with Extra Liquid – If your rice is fully cooked but you notice a little liquid at the bottom of the casserole dish, don’t panic! Remove the dish from the oven and let it sit for about 5-10 minutes. The rice will naturally soak up the remaining broth, leaving you with a perfectly textured dish.
- Add Spice – For an extra kick, add cayenne pepper to the seasoning mix.
- Rice Options – You can try using white rice or long grain rice depending on what you have on hand. For a heartier option, you can try brown rice but avoid using minute rice.
- Customize – If you’re making this casserole for the first time, feel free to customize it by adding more or fewer spices or toppings based on your family’s preferences.
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About Sarah
Wife. Mother. From-Scratch Cook. Homemaker.
I’m Sarah, the creator of Rocky Hedge Farm, where I share my love for simple living, homemade meals, and creating a cozy home. As a wife and mother, I’m passionate about slowing down, cooking from scratch, and finding joy in the everyday moments of life. From DIY projects and family-friendly recipes, I hope to inspire others to embrace a life rooted in simplicity and warmth.
