Dinner

Easy Chicken Burrito Casserole Recipe

BySarah Summers October 22, 2025October 22, 2025

Introduction

Easy Chicken Burrito Casserole is a hearty and flavorful one-dish meal perfect for busy weeknights. Packed with seasoned rice, tender chicken, and melty cheese, it’s a comforting twist on classic burritos without the fuss of wrapping. This recipe is simple to prepare and sure to satisfy the whole family.

A clear glass baking dish filled with a mixed casserole that has three main visible layers: a shredded chicken base with a warm light brown color, topped with patches of yellow corn, red bell pepper pieces, and black beans scattered evenly; the whole surface is covered with melted cheese that looks soft and slightly browned in parts, with green chopped herbs sprinkled on top for a fresh finish, sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup finely diced onion
1 red bell pepper, diced
1 cup uncooked parboiled long-grain brown rice (can also use long grain white rice)
3 tablespoons fajita seasoning (homemade or store-bought)
1/8 teaspoon cayenne pepper (optional)
1 cup corn kernels (frozen)
1 14-ounce can low sodium black beans, drained and rinsed
5 cups shredded chicken
3 cups reduced sodium chicken broth
1 4-ounce can mild green chilies
1 tablespoon olive oil
2 tablespoons tomato paste
1 1/4 cups shredded Monterey Jack cheese

Instructions

Step 1: Preheat the oven to 400°F. In a 9×13 inch baking dish, combine the diced onion, red bell pepper, uncooked rice, fajita seasoning, and cayenne pepper if using. Stir well to mix all ingredients evenly.
Step 2: In a separate bowl or measuring cup, whisk together the chicken broth, mild green chilies, tomato paste, and olive oil until fully combined.
Step 3: Pour the broth mixture into the baking dish with the rice mixture and stir to combine thoroughly.
Step 4: Add the shredded chicken, black beans, and corn kernels to the dish. Stir again until everything is evenly distributed.
Step 5: Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 65-70 minutes, or until the liquid is fully absorbed and the rice is tender.
Step 6: Remove the casserole from the oven and take off the foil. Sprinkle the shredded Monterey Jack cheese evenly over the top.
Step 7: Return the uncovered dish to the oven and bake for an additional 5-10 minutes, until the cheese is melted and slightly golden.
Step 8: Let the casserole cool for 5-10 minutes before serving. Garnish with fresh cilantro, green onion, salsa, and avocado if desired.

Tips & Variations

For extra flavor, use homemade fajita seasoning tailored to your taste, or swap for taco seasoning for a different spice profile.
Substitute shredded rotisserie chicken to save time.
Add a diced jalapeño for more heat if you like spicy dishes.
Use pepper jack cheese instead of Monterey Jack for a zesty twist.
Mix in some cooked black or pinto beans for additional protein and fiber.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm in a covered dish in the oven at 350°F until heated through. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A close-up view of a clear glass baking dish filled with a colorful layered casserole, showing shredded chicken mixed with black beans, yellow corn, and diced red bell peppers, all covered with melted light yellow cheese and sprinkled with chopped fresh green herbs and green onion slices on top. The dish rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white rice instead of brown rice?

Yes, you can substitute long grain white rice for brown rice. Keep in mind white rice may cook faster, so adjust the baking time slightly and check for doneness to avoid overcooking.

Is it necessary to cover the dish with foil while baking?

Covering the dish with foil traps steam, helping the rice cook evenly and absorb the liquid without drying out. Removing the foil at the end allows the cheese to melt and brown nicely.