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Easy Chicken Burrito Casserole

Easy Chicken Burrito Casserole: A Family-Friendly Twist

Discover the Easy Chicken Burrito Casserole, a quick and comforting dish that the whole family will love.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Cooling Time 10 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole Base
  • 1 medium Finely Diced Onion Adds flavor and sweetness; shallots can be used for a milder taste.
  • 1 medium Red Bell Pepper Provides sweetness and vibrant color; any bell pepper variety works well.
  • 1 cup Uncooked Parboiled Long-Grain Brown Rice Acts as the base and absorbs flavors; long grain white rice may be used but adjust cooking time.
  • 2 tablespoons Fajita Seasoning Infuses spice and depth; substitute with taco seasoning for a twist.
  • 1/4 teaspoon Cayenne Pepper Adds a kick; omit for a milder flavor.
  • 1 cup Frozen Corn Kernels Contributes sweetness and texture; fresh or canned corn can be used.
  • 15 ounces Low Sodium Black Beans Provides protein and fiber; remember to drain and rinse to reduce sodium.
  • 2 cups Shredded Chicken The main protein source; use rotisserie chicken for convenience.
For the Flavorful Sauce
  • 2 cups Reduced Sodium Chicken Broth Imparts moisture and flavor; vegetable broth works for a vegetarian option.
  • 4 ounces Mild Green Chilies (canned) Adds subtle heat and flavor; fresh jalapeños can replace for more spice.
  • 2 tablespoons Olive Oil Enhances flavor while supporting cooking; swap for avocado oil if preferred.
  • 2 tablespoons Tomato Paste Provides concentrated tomato flavor and thickness; ketchup can be a pinch substitute.
For the Topping
  • 2 cups Shredded Monterey Jack Cheese Creates creaminess and flavor topping; substitute with cheddar or dairy-free cheese for lactose-free diets.

Equipment

  • 9x13-inch baking dish
  • Mixing Bowl
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Allow it to reach the desired temperature while you prepare the casserole.
  2. In a spacious 9x13 inch baking dish, combine finely diced onion, chopped red bell pepper, uncooked parboiled long-grain brown rice, fajita seasoning, and optionally cayenne pepper.
  3. In a separate mixing bowl, whisk together the reduced sodium chicken broth, canned mild green chilies, tomato paste, and olive oil until smooth and well-blended.
  4. Carefully pour the broth mixture over the rice and vegetable combination in the baking dish and gently stir everything together.
  5. Add the shredded chicken, drained and rinsed black beans, and frozen corn kernels into the mixture and stir until evenly mixed.
  6. Cover the baking dish tightly with aluminum foil and bake for 65-70 minutes or until the liquid is absorbed and the rice is tender.
  7. Once the casserole is baked, remove it from the oven and sprinkle a generous layer of shredded Monterey Jack cheese across the top.
  8. Return the casserole to the oven uncovered for an additional 5-10 minutes, until the cheese is bubbling and lightly golden.
  9. Allow the casserole to cool for 5-10 minutes before serving. Garnish with fresh cilantro, chopped green onion, salsa, and avocado slices as desired.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 56gProtein: 30gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 600mgPotassium: 600mgFiber: 10gSugar: 3gVitamin A: 20IUVitamin C: 50mgCalcium: 200mgIron: 3mg

Notes

For best results, ensure all liquid is absorbed before serving and consider experimenting with different cheese toppings.

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