Introduction

This Easy Chicken Burrito Casserole combines hearty ingredients with bold flavors for a comforting weeknight meal. Packed with tender chicken, brown rice, beans, and melted cheese, it’s a one-dish dinner that everyone will love.

A close-up view of a layered casserole in a clear glass baking dish, showing a mix of shredded chicken, black beans, cooked rice, melted cheese, red bell pepper pieces, corn kernels, and chopped green onions spread evenly throughout. The layers blend together with an orange and light brown tint from the sauce and cheese, topped with fresh green herbs. A spoon rests in the dish, scooping a portion, with the food appearing warm and cheesy. The dish is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Preheat the oven to 400°F. In a 9×13 inch baking dish, combine the diced onion, red bell pepper, uncooked rice, fajita seasoning, and cayenne pepper if using. Stir well to mix all ingredients.
Step 2: In a separate bowl or measuring cup, whisk together the chicken broth, green chilies, tomato paste, and olive oil until fully blended.
Step 3: Pour the broth mixture over the rice and vegetable mixture in the baking dish. Stir to evenly combine.
Step 4: Add the shredded chicken, black beans, and corn to the baking dish. Stir again until all ingredients are well distributed.
Step 5: Cover the baking dish tightly with aluminum foil and bake for 65 to 70 minutes, or until the rice has absorbed all the liquid and is tender.
Step 6: Carefully remove the foil and sprinkle the shredded Monterey Jack cheese evenly over the top of the casserole.
Step 7: Return the casserole to the oven uncovered and bake for an additional 5 to 10 minutes until the cheese is melted and slightly golden.
Step 8: Remove from the oven and let the casserole cool for 5 to 10 minutes before serving. Garnish with fresh cilantro, green onion, salsa, or avocado if desired.

Tips & Variations

Use leftover rotisserie chicken for a quick and easy option.
Swap Monterey Jack cheese for cheddar or a Mexican cheese blend for a different flavor.
Add a diced jalapeño with the bell pepper for extra heat.
For a vegetarian version, substitute the chicken broth with vegetable broth and omit the chicken, adding extra beans or tofu instead.
Make it a day ahead and refrigerate before baking to save time on busy days.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire dish in a 350°F oven until heated through, about 20 minutes.

How to Serve

A white plate holds a layered dish with a base of shredded, cooked chicken mixed with black beans, finely chopped red and yellow bell peppers, and herbs, giving the dish a mix of brown, black, red, and yellow colors. Scattered around and on top of the chicken mixture are chunky green avocado pieces. The dish is topped with a dollop of white sour cream. To the left side of the plate, there is a silver fork resting partly on the plate. The setting is on a white marbled texture surface with soft lighting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white rice instead of brown rice?

Yes, you can use long grain white rice instead of brown rice. Cooking times may be slightly shorter, so check doneness around 55-60 minutes.

Is this casserole freezer-friendly?

Yes, you can freeze this casserole either before or after baking. Wrap tightly in foil and plastic wrap, then freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Easy Chicken Burrito Casserole Recipe

Print Recipe

★★★★★

4.8 from 100 reviews

This Easy Chicken Burrito Casserole is a flavorful and comforting one-dish meal perfect for busy weeknights. It combines tender shredded chicken, rice, black beans, corn, bell peppers, and aromatic spices, all baked to perfection and topped with melted Monterey Jack cheese. With its simple preparation and wholesome ingredients, it’s a delicious twist on classic burrito flavors that the whole family will enjoy.

Author: Sophie
Prep Time: 15 minutes
Cook Time: 70-80 minutes
Total Time: 1 hour 25 minutes to 1 hour 35 minutes
Yield: 6–8 servings 1x
Category: Casserole
Method: Baking
Cuisine: Mexican-American

Ingredients

Scale

Vegetables & Beans

1/2 cup finely diced onion
1 red bell pepper, diced
1 cup corn kernels, frozen
1 14-ounce can low sodium black beans, drained and rinsed
1 4-ounce can mild green chilies

Grains & Broth

1 cup uncooked parboiled long-grain brown rice (can also use long grain white rice)
3 cups reduced sodium chicken broth

Protein

5 cups shredded cooked chicken

Seasonings & Sauces

3 tablespoons fajita seasoning (homemade or store-bought)
1/8 teaspoon cayenne pepper (optional)
1 tablespoon tomato paste
2 tablespoons olive oil

Dairy

1 1/4 cups shredded Monterey Jack cheese

Instructions

Preheat and Mix Base: Preheat your oven to 400°F. In a 9×13 inch baking dish, combine the diced onion, red bell pepper, uncooked rice, fajita seasoning, and cayenne pepper (if using). Stir these ingredients thoroughly to ensure even distribution of flavors.
Combine Broth Mixture: In a separate bowl or large measuring cup, whisk together the reduced sodium chicken broth, canned mild green chilies, tomato paste, and olive oil until the mixture is smooth and well combined. This liquid will infuse the casserole with rich flavor and help cook the rice evenly.
Mix Wet and Dry Ingredients: Pour the broth mixture into the baking dish containing the rice and vegetables. Stir gently to combine all elements, making sure the rice is submerged and mixed with the liquid and spices.
Add Protein and Beans: Incorporate the shredded chicken, drained black beans, and frozen corn into the dish. Stir again until all components are evenly distributed within the casserole mixture.
Bake Covered: Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 65 to 70 minutes, or until the rice is fully cooked and all liquid has been absorbed. This slow baking allows the flavors to meld beautifully.
Add Cheese Topping: Carefully remove the foil from the casserole and sprinkle the shredded Monterey Jack cheese evenly over the top. Return the dish to the oven for an additional 5 to 10 minutes, or until the cheese is melted and slightly golden.
Cool and Serve: Remove the casserole from the oven and allow it to cool for 5 to 10 minutes. Serve warm with optional garnishes such as fresh cilantro, sliced green onions, salsa, and avocado for extra flavor and freshness.

Notes

You can substitute white rice for brown rice if preferred, adjusting baking time slightly if needed.
If homemade fajita seasoning is not available, a good quality store-bought mix works well.
For added heat, increase the cayenne pepper or add diced jalapeños.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
To make it lower in fat, reduce the amount of cheese or use a reduced-fat cheese alternative.

Keywords: Chicken Casserole, Burrito Casserole, Mexican Casserole, Easy Dinner, One Dish Meal, Chicken and Rice, Mexican Inspired, Baked Burrito