Chicken Burrito Casserole Recipe
If you’re looking for a comforting, flavorful meal that brings together the best of Mexican-inspired ingredients in one hearty bake, Chicken Burrito Casserole is your new best friend. This dish is a vibrant, cheesy, and easy-to-make casserole that blends tender shredded chicken, spicy jalapeño, sweet corn, and black beans with perfectly seasoned rice, all baked to bubbly perfection. It combines the essence of a chicken burrito into a single, satisfying dish that’s perfect for weeknight dinners or feeding a crowd. Trust me, once you try this Chicken Burrito Casserole, it’s going to be a staple in your kitchen!
Ingredients You’ll Need
These ingredients are wonderfully simple yet carefully chosen to create layers of flavor, texture, and color in your Chicken Burrito Casserole. From the tender chicken to the punchy spices and creamy melty cheese, every component plays a crucial role in making this dish unforgettable.
- 1/2 red onion, diced: Adds a sweet and slightly sharp crunch that balances the spices perfectly.
- 1 red bell pepper, diced: Brings vibrant color and a natural sweetness that brightens the dish.
- 1 jalapeño, minced: Provides just the right amount of heat to keep things exciting without overwhelming.
- 1 cup dry long-grain white rice (basmati or jasmine): The base that absorbs all the flavors and keeps the casserole wonderfully tender.
- 2 tablespoons chili powder: Delivers a smoky depth that ties the ingredients together beautifully.
- 1 teaspoon garlic powder: Enhances the savory profile with its robust, comforting aroma.
- 1 teaspoon cumin: Adds earthiness and warmth, giving the dish that classic southwestern flair.
- 1/2 teaspoon oregano: Gives a subtle herby note that complements the other spices.
- 1/2 teaspoon sea salt: Balances and enhances every flavor in the casserole.
- 1 cup corn kernels, frozen: Adds bursts of sweetness and a lovely pop of texture.
- 14oz can black beans, strained and rinsed: Infuses the dish with heartiness and a creamy bite.
- 450g cooked chicken, shredded (approximately 3 chicken breasts): The star protein, tender and ready to soak up all those spices.
- 3 1/2 cups chicken broth: Moistens the rice and blends all the flavors into one cohesive masterpiece.
- 1 tablespoon olive oil: Brings richness and helps meld the tomato paste into the broth.
- 2 tablespoons tomato paste: Adds a subtle tang and deep umami that elevates the casserole.
- 150 grams Monterey Jack or Havarti cheese, grated: Melts into a creamy, gooey topping that pulls the whole dish together.
- Cilantro, to serve: Freshens each bite with a bright, herbal note.
- Green onion, to serve: Offers a mild oniony crunch perfect for garnish.
How to Make Chicken Burrito Casserole
Step 1: Prepare the Chicken
Begin by preheating your oven to 400°F. If you don’t already have cooked chicken, bake three chicken breasts for about 25 minutes until fully cooked through. Then shred the chicken with two forks to create tender, bite-sized pieces that will absorb the casserole’s flavors beautifully. This step ensures your protein is perfectly cooked and ready for the mix.
Step 2: Combine the Veggies and Spices
In your favorite large baking dish (a 9 x 13 inch works great), toss together diced red onion, red bell pepper, minced jalapeño, rice, chili powder, garlic powder, cumin, oregano, and sea salt. This vibrant mixture sets the foundation for your Chicken Burrito Casserole, melding freshness with warming spices that form the dish’s signature flavor.
Step 3: Mix the Liquid Ingredients
In a separate bowl or a large measuring cup, whisk together the chicken broth, tomato paste, and olive oil until the mixture is smooth and well combined. This rich concoction will steam and cook the rice in the casserole, infusing it with a savory depth you’ll love.
Step 4: Bring It All Together
Pour the broth mixture over the vegetable and rice blend in the baking dish. Stir to evenly distribute the liquid and spices. Next, fold in the shredded chicken, black beans, and corn kernels until everything is fully incorporated. This creates a colorful, textured medley that’s ready for baking.
Step 5: Bake Until Perfect
Cover the baking dish tightly with aluminum foil to lock in moisture. Place it in the preheated oven and bake for 50 to 60 minutes, or until the rice is tender and has absorbed all the liquid. This slow baking allows the flavors to marry and the casserole to reach its creamy, comforting potential.
Step 6: Add the Cheese Topping
Once the rice has cooked through, carefully remove the foil and sprinkle the grated Monterey Jack or Havarti cheese generously over the top. Return the casserole to the oven for an additional 5 to 10 minutes, just long enough for the cheese to melt and develop a golden bubbly crust — the crowning touch for your Chicken Burrito Casserole.
How to Serve Chicken Burrito Casserole
Garnishes
Fresh garnishes are key to elevating the dish. Sprinkle chopped cilantro and sliced green onions over each serving for lively color and a burst of fresh flavor that contrasts beautifully with the rich casserole. These garnishes add a garden-fresh brightness that makes every bite pop.
Side Dishes
This casserole stands proudly on its own but pairs wonderfully with a crisp green salad for contrast or some simple guacamole to add creaminess. For an extra touch, serve with tortilla chips or warm corn tortillas to scoop up every cheesy bite.
Creative Ways to Present
For a fun twist, try serving the Chicken Burrito Casserole in individual ramekins, turning it into personalized portions that feel extra special. Alternatively, layer it in a deep-dish pie plate for a rustic, family-style presentation that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Burrito Casserole makes fantastic next-day lunch or dinner. Store it in an airtight container in the refrigerator for up to 3 days. Before serving, you can reheat portions in the microwave or oven until warm.
Freezing
If you want to prepare this casserole ahead of time, it freezes wonderfully. After baking and cooling completely, cover tightly with foil or plastic wrap and store in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftover casserole in the oven at 350°F for about 20 minutes or until heated through. Cover loosely with foil to prevent the top from drying out. You can also use the microwave for quicker reheating, just be sure to heat evenly.
FAQs
Can I use a different type of rice for the Chicken Burrito Casserole?
Absolutely! While basmati or jasmine rice is recommended for its fragrance and texture, you can use any long-grain white rice. Just keep in mind that cooking times and liquid ratios might vary slightly with different types of rice.
Is there a vegetarian version of Chicken Burrito Casserole?
Yes! Simply replace the shredded chicken with extra beans, roasted vegetables, or even meat substitutes like tofu or tempeh. Adjust the spices slightly if desired, and you’ll still get the hearty, satisfying flavors that make this casserole so delicious.
How spicy is the Chicken Burrito Casserole?
The jalapeño adds a gentle kick, but the heat level can be adjusted to your taste. Remove the seeds and membranes for a milder version, or add more jalapeños or chili powder if you want to dial up the spice.
Can I make this recipe gluten-free?
Definitely! All the ingredients listed are naturally gluten-free, but always check your spices and broth labels to make sure there are no hidden gluten-containing additives to keep your Chicken Burrito Casserole safe for gluten-sensitive eaters.
What cheese works best for topping the casserole?
Monterey Jack and Havarti melt beautifully with a creamy texture and mild flavor that won’t overpower the other ingredients. However, cheddar or a Mexican cheese blend can work well if you prefer a sharper taste.
Final Thoughts
Chicken Burrito Casserole is one of those magical dishes that feels like a warm hug on a plate, loaded with bold flavors and comforting textures. It’s versatile, easy to make, and utterly delicious, perfect for busy nights or casual gatherings. I encourage you to try this recipe soon — it might just become your go-to meal when you want a bit of spice and a lot of heart in every bite!
Print
Chicken Burrito Casserole Recipe
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
- Diet: Low Fat
Description
This Chicken Burrito Casserole is a hearty, flavorful one-dish meal combining tender shredded chicken, rice, black beans, corn, and spices baked to perfection and topped with melted Monterey Jack cheese. It’s an easy and comforting Mexican-inspired casserole perfect for weeknight dinners or meal prepping.
Ingredients
Vegetables and Herbs
- 1/2 red onion, diced
- 1 red bell pepper, diced
- 1 jalapeño, minced
- 1 cup corn kernels, frozen
- Cilantro, to serve
- Green onion, to serve
Dry Ingredients & Spices
- 1 cup dry long-grain white rice (basmati or jasmine)
- 2 tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon sea salt
- 14oz can black beans, strained and rinsed
Protein
- 450g cooked chicken, shredded (approximately 3 chicken breasts or 6 cups shredded)
Liquids & Others
- 3 1/2 cups chicken broth
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- 150 grams Monterey Jack or Havarti cheese, grated
Instructions
- Preheat Oven and Cook Chicken: Preheat your oven to 400°F (200°C). If your chicken is not cooked, place the chicken breasts in the oven and bake for 25 minutes until fully cooked. Once cooked, shred with two forks into bite-size pieces.
- Prepare Rice and Vegetables: In a large 9 x 13 inch baking dish, combine diced red onion, red bell pepper, minced jalapeño, dry rice, chili powder, garlic powder, cumin, oregano, and sea salt. Stir the mixture to evenly distribute the spices and ingredients.
- Mix Broth and Tomato Paste: In a separate bowl or measuring cup, whisk together chicken broth, tomato paste, and olive oil until well combined.
- Add Broth Mixture to Dish: Pour the broth mixture over the rice and vegetables in the baking dish, stirring gently to combine everything evenly.
- Add Chicken, Beans, and Corn: Add the shredded cooked chicken, rinsed black beans, and frozen corn kernels to the baking dish. Stir to mix all components thoroughly.
- Cover and Bake: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 50 to 60 minutes. Bake until the rice is tender and has absorbed most of the liquid.
- Add Cheese and Bake Again: Remove the dish from the oven, take off the foil, and sprinkle the grated Monterey Jack or Havarti cheese over the top evenly.
- Melt Cheese: Return the uncovered dish to the oven and bake for an additional 5 to 10 minutes until the cheese is melted and slightly golden.
- Garnish and Serve: Remove the casserole from the oven and allow it to cool slightly. Serve garnished with fresh cilantro and sliced green onions as desired.
Notes
- For extra heat, add more jalapeño or use a hotter chili powder.
- Can substitute chicken broth with vegetable broth for a lighter flavor.
- Use leftover cooked chicken to save time.
- Cover tightly with foil to ensure rice cooks evenly and retains moisture.
- Cheese variety can be swapped with cheddar or pepper jack for a different flavor profile.
- For a lower carb option, substitute rice with cauliflower rice, although baking times will differ.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dinner, Casserole
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 370 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 65 mg
Keywords: chicken casserole, burrito casserole, baked chicken and rice, Mexican casserole, easy dinner, one dish meal
