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
Units
Scale
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
