Satisfying Chicken Burrito Casserole for Cozy Nights

A hearty Chicken Burrito Casserole that's easy to prepare, perfect for busy weeknights and full of flavor.

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Prep Time 15

Cook Time 1 15

Cooling Time 10

Total Time 1 40

Servings: 6 servings

Course: Dinner

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Casserole Base

1 cup Finely Diced Onion Adds flavor and depth; shallots can also provide a milder taste.
1 unit Red Bell Pepper Provides sweetness and a pop of color; substitute with green if desired.
1 cup Uncooked Parboiled Long-Grain Brown Rice Acts as the base; long grain white rice can work too.
1 packet Fajita Seasoning Imparts a delicious mix of spices; can be swapped for taco seasoning.
1/4 teaspoon Cayenne Pepper (optional) Adds a kick of heat; omit if desired.
1 cup Frozen Corn Kernels Contributes sweetness and texture; fresh corn is a great substitute.
1 can Low Sodium Black Beans A great source of fiber and protein; pinto beans can be an alternative.

For the Creamy Filling

3 cups Shredded Chicken Main protein; rotisserie chicken can save time.
1 cup Reduced Sodium Chicken Broth Keeps the casserole moist; vegetable broth works for a vegetarian option.
1 can Mild Green Chilies Introduces a subtle spicy flavor; roasted red peppers can be a tasty alternative.

Final Touches

2 tablespoons Olive Oil Helps combine the ingredients; any vegetable oil can substitute.
1 small can Tomato Paste Enriches the sauce with tomato flavor; diced tomatoes can give a chunkier texture.
1 cup Shredded Monterey Jack Cheese Adds a creamy, binding element; cheddar can provide a sharper taste.

Equipment

9x13-inch baking dish

Method

Step-by-Step Instructions for Chicken Burrito Casserole

Preheat your oven to 400°F (200°C). Gather your baking dish and prepare the ingredients.
In the baking dish, combine finely diced onion, red bell pepper, uncooked parboiled brown rice, and fajita seasoning. If using cayenne pepper, sprinkle it in now. Mix until evenly distributed.
In a separate bowl, whisk together reduced sodium chicken broth, mild green chilies, tomato paste, and olive oil until smooth. Pour it evenly over the rice and vegetable mix.
Stir in shredded chicken, low sodium black beans, and frozen corn kernels. Ensure everything is mixed well.
Cover the baking dish tightly with aluminum foil and bake for 65-70 minutes until liquid is absorbed and rice is tender.
Remove the foil, sprinkle shredded Monterey Jack cheese on top, and return to the oven to bake uncovered for an additional 5-10 minutes until the cheese is melted.
Allow the casserole to cool for about 5-10 minutes before serving. Garnish with fresh cilantro, green onions, salsa, and avocado as desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 500mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 15IUVitamin C: 50mgCalcium: 15mgIron: 20mg

Notes

Use fresh ingredients for the best flavor. Monitor baking times based on rice type, and adjust spices to taste. Allow the casserole to rest before serving for better texture.

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