Savory Chicken Burrito Casserole for Cozy Family Nights

Delight in this Chicken Burrito Casserole, a comforting blend of flavors perfect for busy weeknights.

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Prep Time 15

Cook Time 1 10

Cooling Time 10

Total Time 1 35

Servings: 8 servings

Course: Dinner

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Casserole

1 cup Parboiled Long-Grain Brown Rice Acts as the base and absorbs flavors; white rice is a great alternative.
5 cups Shredded Chicken Main protein source; consider using rotisserie chicken for convenience.
3 tablespoons Fajita Seasoning Brings authentic Mexican flavor; use homemade or store-bought.
1 can Low Sodium Black Beans Provides protein and fiber; any variety of beans can be swapped easily.
1 cup Frozen Corn Adds sweetness and texture; fresh corn kernels can substitute.
3 cups Reduced Sodium Chicken Broth Provides moisture for cooking the rice; vegetable broth works for a vegetarian version.
1 can Mild Green Chilies Contributes flavor and mild heat; use hot chilies for more spice.
1 tablespoon Olive Oil Helps sauté and adds healthy fats; avocado oil is a good alternative.
2 tablespoons Tomato Paste Enhances richness; substitute with tomato sauce if needed.
1 large Red Bell Pepper Provides color and crunch; green peppers can be substituted.
1 large Finely Diced Onion Adds sweetness and depth; substitute with shallots.
1/8 teaspoon Cayenne Pepper Adds heat to the casserole; omit for a milder dish.
1 1/4 cups Shredded Monterey Jack Cheese Melts beautifully; cheddar or pepper jack are great replacements.

Equipment

9×13-inch baking dish

Method

Step-by-Step Instructions for Chicken Burrito Casserole

Preheat your oven to 400°F (200°C) and lightly grease a 9x13 inch baking dish.
In the greased baking dish, combine the onion, red bell pepper, rice, fajita seasoning, and cayenne pepper.
In a separate bowl, whisk together the broth, chilies, tomato paste, and olive oil.
Pour the broth mixture over the rice and vegetable blend in the baking dish and stir to combine.
Add the shredded chicken, black beans, and corn, stirring until everything is thoroughly mixed.
Cover with aluminum foil and bake for 65-70 minutes until the liquid is absorbed and rice is tender.
Remove the foil and sprinkle cheese on top, returning to the oven for an additional 5-10 minutes.
Allow to cool for 5-10 minutes before serving. Garnish with cilantro, green onions, or salsa.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 52gProtein: 30gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 700mgPotassium: 850mgFiber: 8gSugar: 4gVitamin A: 500IUVitamin C: 60mgCalcium: 150mgIron: 3mg

Notes

Store leftover Chicken Burrito Casserole in an airtight container for up to 3 days or freeze for 1-3 months.

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