Easy Chicken Burrito Casserole Recipe

BySarah
Jump to Recipe· 4.7 from 19 reviews

If you’re after a comforting meal that’s as easy as it is delicious, I’ve got just the thing for you — this Easy Chicken Burrito Casserole Recipe. It’s one of those dishes I always turn to when I want something flavorful, satisfying, and downright crowd-pleasing without spending hours in the kitchen. Trust me, once you make this casserole, it’ll quickly become a new favorite in your meal rotation.

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Why This Recipe Works

  • One-Dish Wonder: You toss everything in a baking dish and let the oven do the work, so cleaning up is a breeze.
  • Layered Flavors: The combination of sautéed veggies, spices, and chicken broth makes every bite rich and comforting.
  • Customizable: Whether you have brown or white rice, canned beans, or fresh veggies, this recipe adapts without a hitch.
  • Cheesy Finish: Melty Monterey Jack cheese on top seals in moisture and gives it that irresistible golden crust.
Easy Chicken Burrito Casserole, Chicken Burrito Casserole, Mexican Chicken Casserole, Savory Chicken Bake, Quick Chicken Dinner - A clear glass rectangular dish filled with a baked casserole made of multiple layers mixed together, showing shredded chicken pieces in light brown, black beans scattered throughout, small bright yellow corn kernels, red diced peppers, and bits of melted cheese that lightly covers the top layer. Chopped fresh green herbs and sliced green onions are sprinkled evenly across the surface, adding a vibrant green contrast to the warm colors of the casserole. The dish is placed on a white marbled surface, with some browned edges visible where the casserole touched the glass. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This Easy Chicken Burrito Casserole Recipe uses simple ingredients that come together for maximum flavor and ease. Each component plays a part, whether it’s adding texture, moisture, or a flavor boost — and they’re mostly pantry staples or items you can find at any grocery store.

Easy Chicken Burrito Casserole, Chicken Burrito Casserole, Mexican Chicken Casserole, Savory Chicken Bake, Quick Chicken Dinner - Flat lay of finely diced white onion in a small white ceramic bowl, diced red bell pepper on a simple white plate, uncooked long-grain brown rice in a neat mound on a white ceramic dish, bright yellow corn kernels in a small white bowl, rinsed black beans in another small white bowl, shredded cooked chicken arranged in a small white dish, mild green chilies spooned into a small white bowl, smooth tomato paste dollop in a tiny white bowl, clear golden olive oil pooled in a small white bowl, shredded Monterey Jack cheese piled lightly on a plain white plate, a small heap of fajita seasoning powder neatly placed on a white dish, fresh sprigs of cilantro laid gently on a white plate placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Onion: Adds a subtle sweetness and depth; finely dicing it ensures it cooks evenly in the casserole.
  • Red Bell Pepper: Provides a mild crunch and vibrant color; diced small enough to meld smoothly in the bake.
  • Rice (parboiled long-grain brown or white): Absorbs all the tasty broth, giving the casserole its hearty base—parboiled brown rice works great for healthful fiber and texture.
  • Fajita Seasoning: Brings the classic southwest kick; homemade version adds freshness but store-bought works fine too.
  • Cayenne Pepper (optional): A pinch for a little heat if you like things spicy.
  • Corn Kernels: Adds natural sweetness and surprises you with bursts of juiciness in every bite.
  • Black Beans: Protein and creaminess, plus they help keep the casserole filling and nutritious.
  • Shredded Chicken: The star protein—use leftover cooked chicken, rotisserie, or freshly boiled chicken breasts.
  • Chicken Broth (reduced sodium): Infuses flavor and cooks the rice perfectly while keeping the casserole moist.
  • Mild Green Chilies: Adds a gentle smoky nuance without overwhelming heat.
  • Tomato Paste: Deepens the flavor with subtle tang and richness.
  • Olive Oil: Helps meld the flavors and keeps the texture moist.
  • Monterey Jack Cheese: Melts beautifully on top to create that irresistible cheesy crust that everyone loves.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how flexible the Easy Chicken Burrito Casserole Recipe is. Over time, I’ve added my own twists depending on what’s in the fridge or my mood — and you should too! Feel free to get creative and make it your own.

  • Spicy Kick: I sometimes swap out mild green chilies for spicy ones or add extra cayenne when I want a bit more heat — it really wakes up the dish.
  • Veggie Boost: Adding chopped zucchini or mushrooms gave the casserole a new texture that my family loved; just toss them in with the onion and bell pepper.
  • Cheese Swap: Monterey Jack is my fave because it melts so well, but sharp cheddar or a Mexican blend are tasty alternatives if you want more zing.
  • Rice Alternatives: On lazy days, I’ve subbed in cooked quinoa instead of rice for a different grain texture.

Step-by-Step: How I Make Easy Chicken Burrito Casserole Recipe

Step 1: Build the base mix

Start by preheating your oven to 400°F. In your 9×13-inch baking dish, toss the finely diced onions, red bell pepper, uncooked rice, fajita seasoning, and cayenne pepper (if you’re using it). Stir them together until everything’s nicely combined — this way, those spices will infuse the veggies and rice from the get-go.

Step 2: Whisk and pour the broth mixture

Next, get a separate bowl or a large measuring cup and whisk together your chicken broth, mild green chilies, tomato paste, and olive oil. It’s important to get this mixture smooth and well combined — it’s going to hydrate the rice and bring so much flavor to your casserole.

Step 3: Mix and layer the main ingredients

Pour the broth mixture over the rice and veggies in your baking dish and stir everything gently but thoroughly. Then, add in your shredded chicken, drained black beans, and frozen corn kernels. Mix again so the ingredients are spread evenly throughout the dish.

Step 4: Cover and bake to perfection

Cover the dish tightly with aluminum foil to lock in moisture and pop it into the oven. Bake for 65 to 70 minutes — this gives the rice time to cook through and absorb all those fantastic flavors. I keep an eye on it around the 65-minute mark; if the liquid still looks a bit soupy, give it a quick stir and bake a little longer.

Step 5: Add cheese and finish baking

Once the rice is tender and mostly all the liquid is absorbed, pull off the foil and sprinkle the shredded Monterey Jack cheese evenly over the top. Pop it back in the oven for 5 to 10 minutes until the cheese melts and turns a lovely golden brown. This final cheese layer really ties everything together.

Step 6: Rest and serve

Let your casserole cool for about 5 to 10 minutes before serving — this helps it set a bit and makes it easier to scoop. I love adding fresh cilantro, sliced green onion, a dollop of salsa, and some avocado on top for that fresh vibe and extra creaminess.

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Pro Tips for Making Easy Chicken Burrito Casserole Recipe

  • Use Parboiled Rice: It cooks more evenly without getting mushy, making your casserole hold its shape beautifully.
  • Don’t Skip Resting: Let the casserole sit after baking, so the rice can absorb any lingering juices and set up.
  • Shred Chicken Warm: If you cook chicken breasts fresh, shred them while warm for fluffier pieces that blend seamlessly into the casserole.
  • Check for Liquid Levels: If the casserole looks watery near the end of baking, give it a stir and bake a bit longer to avoid sogginess.

How to Serve Easy Chicken Burrito Casserole Recipe

Easy Chicken Burrito Casserole, Chicken Burrito Casserole, Mexican Chicken Casserole, Savory Chicken Bake, Quick Chicken Dinner - A white plate holds a colorful mixture of shredded chicken mixed with black beans, bright yellow corn, and small red pepper pieces, all evenly mixed together. On top are scattered chunks of green avocado and sliced green onions, adding fresh color. In the middle of the pile, there is a dollop of white sour cream. Some small green herb bits are sprinkled over the dish and around the plate edge. The plate sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

For garnishes, I’m all about fresh and complementary flavors. Cilantro and green onions add brightness, while diced avocado brings that creamy texture. A spoonful of your favorite salsa or even a drizzle of sour cream gives it a nice tangy zip. These little extras make the dish pop and feel less like a one-pan meal and more like a festive feast.

Side Dishes

I usually keep sides simple because this casserole is pretty filling. A crisp green salad with lime vinaigrette or a serving of Mexican-style street corn complements the flavors beautifully without competing. Sometimes, chips and guacamole on the side help round out the meal and add a nice crunch.

Creative Ways to Present

If you’re serving it for a crowd or special occasion, try layering the casserole in individual ramekins and topping each with cheese and cilantro — it looks so cute and personalized. Or spread it in a cast-iron skillet and bake for a rustic, family-style vibe. Trust me, presentation adds a bit of sparkle to this humble dish.

Make Ahead and Storage

Storing Leftovers

Leftovers are my best friend with this casserole! After it cools, I transfer portions to airtight containers and refrigerate them. It keeps really well for up to 4 days, making it perfect for quick lunches or dinners during a busy week.

Freezing

I’ve frozen this casserole a few times without any drop in flavor or texture. Just wrap your baking dish tightly with foil and plastic wrap or portion it out into freezer-safe containers. When you’re ready, thaw overnight in the fridge and bake in the oven until heated through and bubbly.

Reheating

Reheat leftovers in the oven at 350°F for 20-25 minutes, covered with foil to keep it moist. I also sneak in a quick microwave zap on busy days — just sprinkle a little extra cheese on top before warming for that fresh-out-of-the-oven feel.

FAQs

  1. Can I use uncooked chicken in this Easy Chicken Burrito Casserole Recipe?

    This recipe calls for cooked, shredded chicken, so using uncooked chicken isn’t recommended. However, you can easily cook chicken breasts by boiling or baking them before shredding and adding to the casserole. Using pre-cooked chicken helps ensure the casserole bakes evenly.

  2. What type of rice works best in this casserole?

    Parboiled long-grain brown rice is my go-to because it cooks reliably without turning mushy, but long-grain white rice works well too. If using white rice, keep an eye on the liquid levels, as it often cooks faster.

  3. Can I make this casserole vegetarian?

    Yes! Simply swap the shredded chicken for extra black beans, cooked lentils, or a meat substitute. You might want to boost the seasoning to make sure the flavors remain bold.

  4. How can I tell when the casserole is done baking?

    The rice should be tender and most of the liquid absorbed. If you see excess liquid, give it a quick stir and bake a bit longer. The cheese on top should be melted and slightly golden as the final signal.

Final Thoughts

This Easy Chicken Burrito Casserole Recipe feels like a cozy hug on a plate — it’s flavorful, filling, and totally fuss-free. I love how it brings people together at the table and makes weeknight dinners so much simpler. If you haven’t tried it yet, do yourself a favor and make it soon; once you do, you’ll be hooked just like I am, and your family will thank you!

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Easy Chicken Burrito Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 19 reviews
  • Author: Sarah
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican-American
  • Diet: Low Salt
Print Recipe

Description

This Easy Chicken Burrito Casserole is a comforting and flavorful dish packed with shredded chicken, beans, corn, and rice, all seasoned with fajita spices and topped with melted Monterey Jack cheese. It’s a perfect, hearty meal that bakes in one dish, making cleanup a breeze and family dinners stress-free.

Ingredients

Vegetables & Beans

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

Chicken & Rice

  • 5 cups shredded chicken
  • 1 cup uncooked parboiled long-grain brown rice (can also use long grain white rice)

Liquids & Seasonings

  • 3 cups reduced sodium chicken broth
  • 3 tablespoons tomato paste
  • 1 tablespoon olive oil
  • 1/8 teaspoon cayenne pepper (optional)
  • 3 tablespoons fajita seasoning (homemade or store-bought)

Dairy

  • 1 1/4 cups shredded Monterey Jack cheese

Instructions

  1. Preheat and Combine Base Ingredients: Preheat your oven to 400°F. In a 9×13 inch baking dish, combine the finely diced onion, diced red bell pepper, uncooked rice, fajita seasoning, and cayenne pepper if using. Stir these ingredients together until evenly mixed.
  2. Make Broth Mixture: In a separate bowl or measuring cup, whisk together the reduced sodium chicken broth, mild green chilies, tomato paste, and olive oil until the mixture is smooth and well combined.
  3. Add Broth to Baking Dish: Pour the broth mixture into the baking dish with the rice and vegetables. Stir thoroughly to combine all the ingredients evenly.
  4. Add Chicken, Beans, and Corn: Add the shredded chicken, drained black beans, and frozen corn kernels to the baking dish. Stir again until all components are uniformly distributed.
  5. Bake Covered: Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 70 minutes or until the rice is tender and most of the liquid is absorbed.
  6. Top with Cheese and Finish Baking: Remove the foil carefully. Sprinkle the shredded Monterey Jack cheese evenly over the top of the casserole. Return it to the oven uncovered and bake for an additional 10 minutes until the cheese has melted and developed a slight golden color.
  7. Cool and Serve: Remove the casserole from the oven and let it cool for 5 to 10 minutes. Serve warm, optionally garnished with fresh cilantro, sliced green onions, salsa, and avocado.

Notes

  • Cooking times may vary depending on your oven; if the casserole is still soupy at 70 minutes, stir and continue baking until liquid is mostly absorbed.
  • Homemade fajita seasoning is recommended, but store-bought fajita or taco seasoning works well as substitutes.
  • If you don’t have pre-cooked shredded chicken, you can use rotisserie chicken or cook chicken breasts by boiling or baking them for about 25 minutes before shredding.
  • This casserole can be customized by adding additional vegetables or adjusting spice levels to taste.
  • Letting the casserole rest after baking helps the rice absorb any remaining moisture and improves texture.

Nutrition

  • Serving Size: 1 cup
  • Calories: 350 kcal
  • Sugar: 4 g
  • Sodium: 400 mg
  • Fat: 10 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 6 g
  • Protein: 30 g
  • Cholesterol: 70 mg

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