Chicken Burrito Casserole Bake

This chicken burrito casserole recipe has revolutionized how I do weeknight dinners by bringing all the flavors of chicken burritos together in one easy dish that is ready in just over one hour. Perfect for anyone searching for a hearty health dinner recipe that is simple to prepare with pantry staples, this casserole is ideal for busy families and meal prep alike. Just 35 minutes of assembly and 45 minutes of baking delivers a bubbling, crowd pleasing meal with bold Tex Mex taste and minimal cleanup.

When I first tried this easy chicken burrito casserole, I was searching for a casserole recipe that would not create a huge mess in my kitchen. I quickly discovered that layering the uncooked rice with veggies and simple spices made both prep and cleanup a breeze, and within weeks it turned into my family’s top pick for healthy, filling weeknight dinners. With pantry staples and plenty of natural flavor, it became a regular in our meal rotation and is now my go to crowd pleaser for any busy night.

Gather Your Ingredients

• Finely diced onion: Adds subtle sweetness and depth of flavor; yellow or white onions work best as they soften nicely, or substitute shallots for delicate flavor
• Diced red bell pepper: Provides vibrant color, mild crunch, and gentle sweetness; swap with green or yellow bell pepper for a milder or sweeter taste
• Uncooked parboiled long grain brown rice or long grain white rice: Creates a hearty and tender casserole base; parboiled or converted rice cooks quicker and stays fluffy, or substitute with cooked rice for a softer texture but reduce broth amount
• Fajita seasoning: Brings smoky, zesty Tex Mex flavor; use a homemade blend or check store bought types for salt and heat balance
• Cayenne pepper: Optional for gentle heat; leave out for a milder dish or add diced jalapeños for extra spice
• Frozen corn kernels: Adds natural sweetness and color; substitute with fresh corn in summer or well drained canned corn for convenience
• Low sodium black beans, drained and rinsed: Offers protein and fiber; pinto beans can be used for a creamy texture or kidney beans for a heartier option
• Shredded chicken: Delivers juicy, lean protein; rotisserie chicken is fastest, but freshly poached or leftover roast chicken also work beautifully
• Reduced sodium chicken broth: Keeps the dish moist and full of savory flavor; choose homemade or boxed, or vegetable broth for a lighter, vegetarian result
• Canned mild green chilies: Adds classic flavor without excessive heat; substitute with diced jalapeños for more spice or roasted poblanos for smoky notes
• Extra virgin olive oil: Richens the casserole and enhances the spices; avoid regular vegetable oil for better flavor
• Tomato paste: Intensifies tomato flavor; use double concentrated if possible for depth, or tomato sauce as a milder substitute
• Shredded Monterey Jack cheese: Gives a creamy, melty topping; cheddar or pepper jack are great alternatives—use plant based cheese to make dairy free

How to Make Chicken Burrito Casserole

Preheat and Prepare the Base:

Set your oven to 400°F. In a 9 by 13 inch deep baking or casserole dish, combine finely diced onion, bell pepper, uncooked rice, fajita seasoning, and cayenne pepper if desired. Mix thoroughly to coat every grain and vegetable with spices, which creates a flavor base for the whole casserole and ensures even cooking for the rice.

Mix Sauce for Moisture and Flavor:

In a large measuring cup or bowl, whisk chicken broth with mild green chilies, tomato paste, and extra virgin olive oil until the mixture is smooth and the tomato paste has fully dissolved. The sauce should be bright with flecks of chilies. Pour it evenly over the rice mixture and stir to make sure all ingredients are well moistened, which helps prevent any dry spots in baking.

Add Protein and Veggies:

Scatter shredded chicken, drained black beans, and frozen corn on top of the saucy rice mixture; gently stir together to evenly distribute throughout the pan. This allows the rice to absorb flavor while the chicken and beans nestle into the casserole, creating a cohesive, hearty texture after baking.

Bake to Perfection:

Cover the casserole dish tightly with aluminum foil, sealing edges to trap in steam for proper rice cooking. Bake in the preheated oven for 65 to 70 minutes, checking that nearly all liquid is absorbed and rice grains are plump and tender. If needed, add five minutes more for any bites that seem underdone, as foil helps avoid dry or unevenly cooked spots.

Add Cheese and Finish Baking:

Carefully remove the foil and top the casserole with shredded Monterey Jack cheese, spreading to cover evenly. Return the uncovered dish to the oven for an additional five to ten minutes, until the cheese is melted and edges turn bubbly golden brown; a quick broil for two minutes gives extra browning if desired, but watch closely.

Cool Briefly and Serve with Toppings:

After baking, let the casserole stand for five to ten minutes so the layers set, making serving cleaner and reducing mess. Serve warm, topped with fresh cilantro, green onions, salsa, or avocado slices for a refreshing contrast and bolder burrito flavor.

My best discovery was adding extra homemade fajita seasoning for bigger flavor and skipping store mixes. Last Thanksgiving I made a double batch of this easy chicken burrito casserole when relatives were visiting, and every single person went back for seconds. The blend of chicken, beans, and rice, with over 25 grams of protein per serving, means this is the rare recipe that tastes indulgent and works seamlessly in any healthy meal plan.

Smart Swaps and Variations

If you are out of brown rice, substitute long grain white rice but begin checking for doneness after 55 minutes since it cooks faster. For dairy free diets, skip cheese or use meltable plant based cheese; for gluten free needs, be sure all spices and canned goods are certified gluten free. Swap black beans for pinto or kidney beans for a different taste, or add extra vegetables such as diced zucchini or spinach to boost color and nutrients. Budget friendly chicken thighs make a juicier casserole, and in late summer, substitute some corn and tomatoes for a fresh, seasonal twist that livens up the whole dish.

How to Store and Reheat Chicken Burrito Casserole

Cool leftovers to room temperature, then cover tightly or transfer to airtight containers. Refrigerate for three to four days, labeling the container with the cook date and oven temperature for easy reheating. For longer storage, wrap individual portions in plastic and seal in a freezer container to freeze up to three months, which preserves texture and moisture. To reheat, thaw frozen servings overnight in the fridge, then bake at 350°F covered until hot, or microwave each piece two to three minutes as a quick lunch. Assembled but unbaked casseroles also keep overnight, ready to bake fresh next day.

What to Serve with Chicken Burrito Casserole

This chicken burrito casserole makes a complete meal alone, but goes wonderfully with a green salad tossed in lime vinaigrette, a scoop of cilantro lime rice, or seasonal roasted vegetables. Serve it Tex Mex style with bowls of homemade pico de gallo, tangy salsa, or guacamole for extra zing. For celebrations or casual gatherings, bright drinks like sparkling limeade or cold Mexican lager turn it into a festive family style event served right from the baking dish.

Nutritional Benefits

This chicken burrito casserole is a high protein recipe that keeps you feeling full and energized thanks to its balance of chicken, beans, and rice. Naturally gluten free, it is effortless to adjust for dairy free or lower carb meal plans with just a couple substitutions. Each generous serving delivers about 600 calories, boasts 25 grams of lean protein, abundant slow digesting carbohydrates, and a high fiber count thanks to the beans and vegetables, supporting steady energy and digestive wellness.

Recipe Success Tips

If your rice is still firm after the initial bake, simply add one fourth cup more broth and return to the oven, covered, for five to ten minutes for a perfectly tender bite. Always use aluminum foil for even cooking, since steam is key to tender rice, and let the casserole cool slightly before cutting so slices hold together better. Stir in a spoonful of Greek yogurt or light sour cream for extra creaminess, and freshly grate your cheese to guarantee gooey, golden results every time.

This easy chicken burrito casserole brings all the comfort and big flavors of classic chicken burritos with none of the fuss. Try it for your next weeknight meal and enjoy a health dinner that is hearty, family friendly, and incredibly satisfying every time.

Common Questions About This Recipe

→ Can I substitute white rice for brown rice?

Yes, you can use long grain white rice instead of brown rice. Adjust baking time slightly if a softer texture is desired, as white rice cooks faster.

→ Is this dish suitable for meal prep?

Absolutely. This casserole holds up well in the fridge for several days. Portion into containers and reheat as needed for a quick meal.

→ What toppings go well with this casserole?

Popular toppings include fresh cilantro, green onion, salsa, avocado slices, or a dollop of sour cream for extra flavor and freshness.

→ Can I make this casserole ahead of time?

Yes, assemble the casserole a day in advance, cover, and refrigerate. Bake just before serving for best results.

→ Is this casserole spicy?

The heat is mild with the suggested amount of fajita seasoning and optional cayenne. For less spice, omit the cayenne, or choose a mild fajita blend.

→ Can I use rotisserie chicken?

Rotisserie chicken works well and adds convenience, just be sure to shred it and remove any skin or bones before adding to the casserole.