I absolutely love sharing this Chicken Burrito Casserole Recipe with friends because it hits all the right notes—comforting, packed with flavor, and surprisingly easy to pull together on a busy weeknight. Whether you’re cooking for a family or meal prepping for the week, this casserole adapts beautifully, making it a go-to in my kitchen.
When I first tried this dish, I was blown away by how the layers of spices and wholesome ingredients melded perfectly after baking, with the melted cheddar on top adding that irresistible cheesy finish. You’ll find that the combination of brown rice, tender chicken, and colorful veggies not only tastes great but also looks inviting on the table.
Why You’ll Love This Recipe
- One-Dish Wonder: Everything from protein to veggies and grains cooks together for easy cleanup.
- Customizable Flavors: The seasoning mix lets you balance smoky, spicy, and savory notes just the way you like it.
- Great for Meal Prep: Leftovers reheat beautifully and taste just as good the next day.
- Family-Friendly: My kids actually ask for seconds, making it a winner in any household.
Ingredients You’ll Need
The ingredients for this Chicken Burrito Casserole Recipe are simple yet bring a ton of flavor and texture to the dish. Choosing fresh veggies and good-quality chicken really elevates the final result.
- Chili Powder: Acts as the base spice to give that classic burrito warmth.
- Cayenne Pepper: Adds just a hint of heat—you can tweak or skip depending on your spice tolerance.
- Garlic Powder: Brings a savory, aromatic depth without extra chopping.
- Smoked Paprika: Offers a smoky undertone that makes the casserole special.
- Onion Powder: Enhances the overall flavor layering.
- Ground Cumin: Essential for that earthy, southwestern vibe.
- Dried Oregano: A subtle herbaceous note that rounds out the spices.
- Salt & Black Pepper: The foundations for balancing flavors.
- White Onion: Freshly chopped to add sweetness and crunch.
- Red Bell Pepper: Adds color and a mild sweetness.
- Brown Rice: Nutty and wholesome, it soaks up the chicken broth as it bakes.
- Chicken Broth (Low Sodium): Keeps the casserole moist and flavorful without overpowering it.
- Green Chilies: Mild heat and a pop of color make this casserole exciting.
- Olive Oil: Helps bring everything together while baking.
- Tomato Paste: Adds richness and depth to the mixture.
- Corn Kernels: Sweet bursts that contrast nicely with the spices.
- Black Beans: Protein-packed and hearty, they give great texture.
- Cooked Chicken: Shredded, it’s the star protein that makes this filling.
- Cheddar Cheese: Melts on top for that gooey, golden finish.
- Cilantro: Freshly chopped to brighten every bite as a garnish.
- Green Onion: Adds a mild sharpness and crunch in the toppings.
- Avocado: Creamy contrast that balances spices perfectly.
- Salsa: For serving, enhances freshness and spice.
Variations
I love making this Chicken Burrito Casserole Recipe my own by tweaking ingredients based on what I have or who I’m cooking for. You should definitely feel free to experiment and add your personal touch—it makes cooking more fun!
- Spicy Kick: I once added jalapeños along with green chilies for extra heat, and it was a hit with friends who love spicy food.
- Vegetarian Version: Swap the chicken for extra black beans or roasted sweet potatoes for a hearty meatless casserole.
- Cheese Swap: Use pepper jack instead of cheddar if you want a little extra zing and creaminess.
- Rice Alternatives: Quinoa or cauliflower rice can be used if you want a different grain or lighter dish.
How to Make Chicken Burrito Casserole Recipe
Step 1: Mix the Magic in Your Baking Dish
Start by preheating your oven to 400°F. Then, toss the chopped onion, red bell pepper, uncooked brown rice, and the combined seasoning blend directly into a 9×13 baking dish. This keeps things simple and minimizes extra bowls, which I always appreciate. Stir it up gently to spread those spices evenly—it’s the foundation for every bite.
Step 2: Combine the Liquid Ingredients
In a separate bowl, whisk together the chicken broth, chopped green chilies, olive oil, and tomato paste until smooth. Pour this mixture over the rice and veggies in your baking dish, then stir to ensure everything is well coated. This step is crucial because the liquid cooks the rice perfectly in the oven, so don’t skip stirring!
Step 3: Add Beans, Corn, and Chicken
Next, fold in the black beans, corn kernels, and shredded cooked chicken until evenly distributed. I love that the beans and corn add both heartiness and a sweet crunch. Once mixed, cover the dish tightly with foil—this traps steam and helps the rice cook to fluffy perfection.
Step 4: Bake and Add Cheese
Bake the casserole covered for 65-70 minutes. When you remove it, carefully take off the foil, sprinkle the shredded cheddar over the top, and pop it back in the oven uncovered for another 5-10 minutes until the cheese is bubbling and golden. This step always feels like the grand finale—your kitchen will smell heavenly!
Step 5: Cool, Garnish, and Serve
Allow the casserole to rest for 5-10 minutes after baking to set up. Then, top it with freshly chopped cilantro, green onion, creamy diced avocado, and a dollop of salsa to brighten every bite. I promise this fresh finish takes the dish from good to unforgettable.
Pro Tips for Making Chicken Burrito Casserole Recipe
- Use Warm Broth: Using room-temperature or warm chicken broth helps the rice cook evenly without shocking the grains.
- Don’t Skip the Rest: Letting the casserole sit after baking makes it easier to serve and helps the flavors settle.
- Cheese Layering: For extra cheesiness, sprinkle a little cheese inside the mixture before baking as well as on top.
- Avoid Overbaking: Keep an eye in the last few minutes to avoid drying out the casserole, especially the rice.
How to Serve Chicken Burrito Casserole Recipe
Garnishes
I swear by topping this casserole with fresh cilantro, chopped green onions, creamy avocado, and a spoonful of salsa on the side. These add freshness and a nice contrast to the warm and cheesy casserole. Sometimes, I even drizzle a little lime juice over it for a zingy finish that wakes up all the flavors.
Side Dishes
This casserole is a full meal on its own, but I like to serve it alongside a crisp green salad or some Mexican street corn for a fun Tex-Mex twist. A light tortilla chips and guacamole starter also pairs beautifully if you want to make it a festive occasion.
Creative Ways to Present
For holidays or dinner parties, I’ve served the Chicken Burrito Casserole Recipe in individual ramekins topped with fancy garnishes for a classy yet homey feel. I’ve also layered it in big mason jars for picnic-style meals, which was a crowd-pleaser and perfect for portion control.
Make Ahead and Storage
Storing Leftovers
After cooling completely, I store leftovers covered tightly in the fridge for up to 4 days. The flavors actually deepen overnight, making the next-day meal even better. Just make sure to keep the avocado toppings separate to avoid browning.
Freezing
I’ve frozen this casserole successfully by baking first, then cooling and tightly wrapping single portions in foil before storing in freezer bags. It reheats well when thawed in the fridge overnight and warmed carefully in the oven or microwave.
Reheating
To reheat, I cover leftovers loosely with foil and bake at 350°F until warmed through to keep the rice moist. Alternatively, I use the microwave but add a splash of broth or water and cover with a damp paper towel to prevent drying out.
FAQs
-
Can I use a different type of rice in this Chicken Burrito Casserole Recipe?
Yes! While brown rice is used here for a nuttier, chewier texture, you can substitute white rice, although it may require a shorter baking time. Just keep in mind the cooking times and liquid ratios might need adjusting.
-
Can I make this Chicken Burrito Casserole Recipe vegetarian?
Absolutely! Simply omit the chicken and increase the amount of beans, or add roasted veggies like sweet potatoes or zucchini for extra texture and flavor. You can also use vegetable broth instead of chicken broth.
-
Is this casserole freezer-friendly?
Yes, this casserole freezes well. I recommend baking it first, cooling, then portioning and freezing. It reheats well without losing flavor or texture when thawed properly.
-
Can I prepare this Chicken Burrito Casserole Recipe ahead of time?
Yes, you can assemble the casserole the night before, store it covered in the fridge, and bake the next day. Just add the cheese topping before baking or during the last few minutes to keep it fresh and melty.
Final Thoughts
This Chicken Burrito Casserole Recipe is one of those meals I keep coming back to because it’s flavorful, convenient, and brings my family together around the dinner table. If you’re looking for a recipe that feels like a warm hug but requires minimal fuss, give this one a try. I promise you’ll enjoy the process—and the leftovers won’t last long!
Print
Chicken Burrito Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 small bowls
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
Description
This Chicken Burrito Casserole is a flavorful and hearty one-dish meal combining seasoned chicken, brown rice, black beans, corn, and vegetables, all baked to perfection under a cheesy, golden topping. Perfect for meal prep or a comforting family dinner, this casserole is topped with fresh cilantro, green onion, avocado, and salsa for a vibrant finish.
Ingredients
Seasoning
- 1 tbsp chili powder
- 1/2 tsp cayenne pepper
- 2 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- 1 tsp black pepper
Casserole
- 1/2 cup white onion, chopped
- 1 red bell pepper, diced
- 1 cup uncooked brown rice
- 3 cups low sodium chicken broth
- 2 green chilies, deseeded and chopped
- 1 tbsp olive oil
- 2 tbsp tomato paste
- 1 cup corn kernels (drained from can or frozen)
- 1 (14 oz) can black beans, drained and rinsed
- 5 cups cooked chicken, shredded
- 1 1/4 cups cheddar cheese, shredded
Toppings
- Chopped cilantro
- Chopped green onion
- Chopped avocado
- Salsa
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) to prepare for baking the casserole evenly.
- Combine seasoning: In a small bowl, mix together chili powder, cayenne pepper, garlic powder, smoked paprika, onion powder, ground cumin, dried oregano, salt, and black pepper until well blended.
- Prepare baking dish base: In a 9×13 inch baking dish, add the chopped onion, diced red bell pepper, uncooked brown rice, and the combined seasoning. Stir everything together to coat the vegetables and rice in the seasoning.
- Mix broth mixture: In a large bowl, whisk together the low sodium chicken broth, chopped green chilies, olive oil, and tomato paste until smooth and uniform.
- Combine liquids and dry ingredients: Pour the broth mixture into the baking dish with the rice and vegetables, stirring to combine well ensuring the rice is evenly distributed and submerged.
- Add remaining casserole ingredients: Fold in the corn kernels, drained black beans, and shredded cooked chicken, mixing thoroughly so everything is incorporated.
- Bake covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 65-70 minutes, allowing the rice to cook fully and flavors to meld.
- Add cheese topping: Remove the casserole from the oven, take off the foil, and evenly sprinkle the shredded cheddar cheese over the top.
- Melt cheese: Return the uncovered dish to the oven and bake for an additional 5-10 minutes until the cheese has melted completely and begins to turn golden.
- Cool and garnish: Let the casserole cool for 5-10 minutes before serving. Top with freshly chopped cilantro, green onion, avocado, and a spoonful of salsa for added freshness and flavor.
Notes
- You can use fresh or frozen corn kernels, just be sure to thaw frozen corn before adding.
- Shredded rotisserie chicken works great for a quick prep option.
- For a spicier version, leave some seeds in the green chilies or add extra cayenne pepper.
- Make sure the baking dish is well covered with foil during the initial bake to trap steam and cook the rice evenly.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
Nutrition
- Serving Size: 1 small bowl
- Calories: 380
- Sugar: 3g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 34g
- Cholesterol: 80mg
