Can I use white rice instead of brown rice?

Yes! Long-grain white rice works well. It may cook slightly faster, so check the casserole around the 60-minute mark.

How long does Easy Chicken Burrito Casserole last in the fridge?

Stored in an airtight container, it will stay fresh for 3–4 days in the refrigerator.

Can I freeze this casserole?

Absolutely. Let the casserole cool completely, then store it in freezer-safe containers. It can be frozen for up to 3 months .

What’s the best way to reheat it?

Reheat individual portions in the microwave, or warm the entire dish in the oven at 350°F for about 20 minutes .

Can I make Easy Chicken Burrito Casserole ahead of time?

Yes. You can assemble everything earlier in the day and refrigerate it. When ready to cook, place it directly in the oven and add a few extra minutes to the baking time.

Easy Chicken Burrito Casserole: 7 Delicious Tips

Description

This Easy Chicken Burrito Casserole is a comforting one-pan dinner packed with shredded chicken, seasoned rice, black beans, corn, and melted cheese. It delivers all the delicious flavors of a classic burrito baked together in one simple casserole dish. Perfect for busy weeknights, this protein-packed recipe is naturally gluten-free and easy to customize with toppings like avocado, cilantro, and salsa.

Ingredients

Scale

½ cup finely diced onion
1 red bell pepper, diced
1 cup uncooked parboiled long-grain brown rice (or long grain white rice)
3 tablespoons fajita seasoning
⅛ teaspoon cayenne pepper (optional)
1 cup frozen corn kernels
1 (14 oz) can low sodium black beans, drained and rinsed
5 cups shredded chicken
3 cups reduced sodium chicken broth
1 (4 oz) can mild green chilies
1 tablespoon olive oil
2 tablespoons tomato paste
1¼ cups shredded Monterey Jack cheese

Optional toppings:
fresh cilantro
green onions
salsa
sliced avocado

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Instructions

Preheat oven to 400°F (200°C).
Add diced onion, bell pepper, uncooked rice, fajita seasoning, and cayenne pepper to a 9×13-inch baking dish. Stir to combine.
In a separate bowl, whisk together chicken broth, green chilies, tomato paste, and olive oil until smooth.
Pour the broth mixture into the baking dish and stir with the rice mixture.
Add shredded chicken, black beans, and corn. Stir well to combine all ingredients evenly.
Cover the baking dish tightly with aluminum foil.
Bake for 65–70 minutes, or until the rice is tender and most of the liquid has been absorbed.
Remove the casserole from the oven and take off the foil.
Sprinkle shredded Monterey Jack cheese evenly over the top.
Return to the oven and bake for 5–10 minutes, until the cheese is melted and lightly golden.
Allow the casserole to cool for 5–10 minutes before serving.
Garnish with cilantro, avocado, green onions, or salsa if desired.

Notes

Cooking time may vary depending on your oven and the type of rice used.

If the casserole still looks slightly soupy when checked, give it a quick stir and return it to the oven for a few more minutes until the rice absorbs the liquid.

Parboiled brown rice typically requires about 70 minutes to cook fully.

For convenience, you can use rotisserie chicken or quickly cook chicken breasts and shred them before adding to the casserole.

This casserole reheats well and makes excellent leftovers for meal prep.

Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Category: Dinner
Method: Baked
Cuisine: Mexican-inspired / Tex-Mex

Nutrition

Serving Size: 1 serving
Calories: 343 kcal
Sugar: 3 g
Sodium: 537 mg
Fat: 14 g
Saturated Fat: 5 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 2 g
Protein: 29 g
Cholesterol: 81 mg