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
Scale
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
