Easy Chicken Burrito Casserole: The Ultimate Weeknight Saver

Easy Chicken Burrito Casserole is a comforting, one-pan dish that’s ready in under an hour, perfect for weeknight dinners.

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Course: Dinner

Cuisine: Mexican

Keyword: casserole, Chicken Burrito, Easy Chicken Burrito Casserole, gluten-free, one-pan meal, weeknight dinner

Prep Time: 15

Cook Time: 1 10

Cooling Time: 10

Total Time: 1 35

Servings: servings

Calories: 400kcal

1 medium Onion Adds flavor and aromatic depth; substitute with shallots for a milder taste.
1 medium Red Bell Pepper Provides sweetness and color; can be swapped for green bell pepper or omitted if unavailable.
1 cup Parboiled Long-Grain Brown Rice Acts as the base for the casserole; you can use long grain white rice if preferred, but adjust cooking time accordingly.
1 packet Fajita Seasoning Adds a burst of flavor; use homemade or store-bought; taco seasoning is a viable alternative.
¼ teaspoon Cayenne Pepper Adds heat; omit if you prefer a milder dish.
1 cup Frozen Corn Kernels Contributes sweetness and texture; fresh corn can be used in season, but may need cooking beforehand.
1 can Low Sodium Black Beans Provides protein and fiber; any canned beans are fine, just rinse well before adding.
3 cups Shredded Chicken The main protein source; use rotisserie chicken for convenience or cook and shred your own.
2 cups Reduced Sodium Chicken Broth Provides moisture for cooking the rice; vegetable broth can be substituted for a vegetarian option.
1 can Mild Green Chilies Adds flavor and depth with a slight kick; chopped fresh chilies can be a substitute but adjust to taste.
2 tablespoons Olive Oil Helps with cooking and moisture; substitute with vegetable oil for a non-flavored option.
2 tablespoons Tomato Paste Thickens the mixture and adds richness; can be substituted with crushed tomatoes; adjust liquid ratios.

2 cups Monterey Jack Cheese Offers creaminess and richness, melting beautifully; use cheddar or a dairy-free cheese for an alternative option.

Preheat the oven to 400°F. In a 9x13 inch baking dish, mix together diced onion, chopped red bell pepper, uncooked rice, fajita seasoning, and cayenne pepper if you like it spicy.
In a separate bowl, whisk together the reduced sodium chicken broth, mild green chilies, tomato paste, and olive oil until smooth.
Pour the liquid mixture evenly over the rice blend. Then, gently stir in the shredded chicken, black beans, and frozen corn until everything is well combined.
Cover the dish with foil and bake for 65-70 minutes, or until the rice has absorbed most of the liquid and is tender.
Once baked, carefully remove the foil and sprinkle the Monterey Jack cheese on top. Return to the oven for an additional 5-10 minutes until the cheese is melty and golden brown.
Allow the casserole to cool for 5-10 minutes. Serve warm, garnished with fresh cilantro, sliced green onions, salsa, and avocado for an added touch.

Optional: Top with fresh avocado slices for a creamy finish.