Easy Chicken Burrito Casserole

Easy Chicken Burrito Casserole is a comforting dish that combines shredded chicken, brown rice, and cheese, perfect for busy weeknights.

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Prep Time 15

Cook Time 1 10

Cooling Time 10

Total Time 1 35

Servings: 6 portions

Course: Dinner

Cuisine: Mexican

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Casserole

1 cup Finely Diced Onion Substitute with shallots for a milder taste.
1 large Red Bell Pepper Feel free to use any color bell pepper for variation.
1 cup Uncooked Parboiled Long-Grain Brown Rice Can substitute with regular long-grain white rice or quinoa.
2 tablespoons Fajita Seasoning Homemade or store-bought options.
1/4 teaspoon Cayenne Pepper Optional for heat; omit for a milder dish.
1 cup Frozen Corn Kernels Fresh corn is a great alternative when in season.
1 can Low Sodium Black Beans Can substitute with pinto beans.
2 cups Shredded Chicken Opt for rotisserie chicken for convenience.
2 cups Reduced Sodium Chicken Broth Vegetable broth can be used for a vegetarian option.
1 can Mild Green Chiles Swap for jalapeños for a spicier sauce.
2 tablespoons Olive Oil Avocado oil works well as a substitute.
2 tablespoons Tomato Paste Consider using fresh diced tomatoes for a fresher taste.
1 cup Shredded Monterey Jack Cheese Try cheddar or pepper jack for a different flavor.

Equipment

9x13-inch baking dish

Method

Step-by-Step Instructions

Preheat your oven to 400°F (204°C). Grab a 9x13 inch baking dish to prepare for assembling.
Combine the finely diced onion, red bell pepper, uncooked parboiled long-grain brown rice, fajita seasoning, and optional cayenne pepper in the baking dish.
In a separate bowl, whisk together the reduced sodium chicken broth, mild green chiles, tomato paste, and olive oil. Pour it over the vegetable and rice mixture, stirring gently.
Fold in the shredded chicken, low sodium black beans, and frozen corn. Mix thoroughly.
Cover the baking dish with aluminum foil and bake for 65-70 minutes, or until all liquid is absorbed and rice is tender.
Remove the foil and sprinkle shredded Monterey Jack cheese over the top. Bake uncovered for an additional 5-10 minutes until cheese is melted and bubbly.
Allow the casserole to cool for 5-10 minutes before serving. Garnish with fresh cilantro, sliced green onions, salsa, or sliced avocado.

Nutrition

Serving: 1portionCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 3gVitamin A: 10IUVitamin C: 25mgCalcium: 20mgIron: 15mg

Notes

Perfect for meal prep, refrigerate leftovers in airtight containers for up to three days or freeze for 1-3 months.

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