Name: Chicken Burrito Casserole Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: Mexican
Ingredients: 1/2 red onion, diced; 1 red bell pepper, diced; 1 jalapeño, minced; 1 cup dry long-grain white rice, basmati or jasmine; 2 tablespoons chili powder; 1 teaspoon garlic powder; 1 teaspoon cumin; 1/2 teaspoon oregano; 1/2 teaspoon sea salt; 1 cup corn kernels, frozen; 14 oz can black beans, strained and rinsed; 450g cooked chicken, shredded (6 cups or 3 chicken breasts); 3 1/2 cups chicken broth; 1 tablespoon olive oil; 2 tablespoons tomato paste; 150 grams Monterey Jack or Havarti cheese, grated; Cilantro, to serve; Green onion, to serve

Jump to Recipe·5 from 29 reviews

If you’re looking for a cozy, flavor-packed one-pan meal that’s as nourishing as it is satisfying, then the Chicken Burrito Casserole absolutely delivers. This weeknight-friendly dish combines juicy shredded chicken, hearty beans, vibrant veggies, and savory spices in a bubbling, cheesy bake that tastes like something special, but comes together with minimal fuss. Whether you’re putting together healthy meal preps or feeding a hungry crowd, this casserole brings all the colorful, southwest-inspired flavors you love—without the need to roll a single burrito.

Chicken Burrito Casserole Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients is the secret to making this Chicken Burrito Casserole sing. Every component adds something essential, from the sweet pop of corn and creamy beans to the melty cheese on top, making this comforting casserole a delicious, well-balanced meal.

Red onion: Adds subtle sweetness and a hint of color to your base.
Red bell pepper: Gives crunch, color, and a mild, sweet depth to each forkful.
Jalapeño: Provides a gentle kick—seed it for less heat or leave seeds in for a spicy punch.
Dry long-grain white rice (basmati or jasmine): Stays fluffy during baking and absorbs delicious flavors as it cooks.
Chili powder: Brings that classic burrito warmth and a rich, earthy flavor.
Garlic powder: Offers an aromatic, savory punch without needing to mince anything extra.
Cumin: Adds a toasty, smoky undertone that’s essential in Tex-Mex cooking.
Oregano: Balances out the spices with a hint of herby brightness.
Sea salt: Lifts the natural flavors of every ingredient.
Corn kernels (frozen): Give a satisfying burst of sweetness and color.
Black beans: Offer creamy texture, protein, and extra fiber for staying power.
Cooked chicken, shredded: The star protein—use pre-cooked, roasted, or leftover chicken for maximum convenience.
Chicken broth: Infuses the rice and veggies with deep, savory flavor as they bake.
Olive oil: Enriches the tomato base and ensures everything bakes up tender.
Tomato paste: Concentrates tomato flavor for a subtly tangy, savory boost.
Monterey Jack or Havarti cheese, grated: Melts beautifully for that irresistible, gooey topping.
Cilantro, to serve: Brightens each bite with fresh, zesty notes.
Green onion, to serve: Adds a crisp, slightly peppery finish.

How to Make Chicken Burrito Casserole

Step 1: Prep the Chicken (if needed)

If you’re starting with raw chicken breasts, quickly roast them in the oven at 400°F for about 25 minutes. Let them cool slightly, then grab two forks and shred into juicy, bite-sized pieces. Pre-cooked or rotisserie chicken works perfectly here too, so don’t hesitate to use leftovers!

Step 2: Build the Flavor Base

In a big 9×13 inch baking dish, mix together the red onion, bell pepper, jalapeño, rice, chili powder, garlic powder, cumin, oregano, and sea salt. This blends all the spicy, aromatic flavors right from the start.

Step 3: Mix the Saucy Liquid

In a bowl or large measuring cup, whisk together chicken broth, tomato paste, and olive oil until smooth and well combined. This mixture adds both moisture for the rice to absorb and plenty of crave-worthy, tomatoey flavor.

Step 4: Combine and Layer

Pour the broth mixture right into the baking dish and stir until the rice and veggies are fully coated. Next, fold in the shredded chicken, black beans, and corn, spreading everything into an even layer. Each scoop should get a little bit of everything!

Step 5: Bake Covered

Cover the dish tightly with foil and place on the center rack of your preheated oven. Bake for 50 to 60 minutes, or until the rice is tender and the liquid has disappeared. This is when all the flavors meld together.

Step 6: Add Cheese and Finish

Remove the foil, pile on the grated cheese, and pop the casserole back in for about 5 to 10 minutes. The cheese will melt into gooey, golden perfection. Once done, let it cool just a bit so it’s easier to serve and the flavors settle.

How to Serve Chicken Burrito Casserole

Garnishes

Sprinkle plenty of fresh cilantro and sliced green onion over the top of your hot Chicken Burrito Casserole. If you love a little zest, add a squeeze of lime or a few slices of ripe avocado for even more color and flavor.

Side Dishes

Keep things light with a crisp green salad tossed in citrusy vinaigrette, or serve with classic sides like tortilla chips, guacamole, or pico de gallo. A dollop of plain Greek yogurt or sour cream on the side adds delicious coolness to every bite.

Creative Ways to Present

For casual gatherings, let everyone scoop their Chicken Burrito Casserole onto individual plates and top as they please. Or, serve it in warm bowls with a stack of flour tortillas nearby so folks can make their own mini burrito wraps, turning dinner into a fun build-your-own bar.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Burrito Casserole keeps beautifully in the fridge. Just transfer any cooled leftovers to an airtight container and refrigerate for up to four days. It makes a perfect grab-and-go lunch or next-day dinner.

Freezing

This casserole is freezer-friendly, too! Simply bake as directed, let it cool completely, then wrap tightly in plastic wrap and foil. Freeze the whole baking dish or portion it out for solo meals. It will keep its flavor and texture for up to three months.

Reheating

To reheat, pop individual portions in the microwave until hot, or re-warm larger amounts in a 350°F oven, loosely covered, until everything is heated through and the cheese is melty again. If reheating from frozen, let the casserole thaw overnight in the fridge first for best results.

FAQs

Can I use brown rice instead of white rice?

Yes, you can substitute long-grain brown rice, but it may require a bit more liquid and a longer bake time—usually an extra 10 to 15 minutes. Check after the original baking time and add a splash more broth if needed.

Is Chicken Burrito Casserole spicy?

It has a gentle warmth thanks to the jalapeño and chili powder, but it’s easy to tone down by removing the jalapeño seeds or leave out the jalapeño altogether for a milder dish. Want more heat? Add extra jalapeño or a few dashes of hot sauce.

Can I make Chicken Burrito Casserole vegetarian?

You bet! Swap the chicken for an extra can of beans and use vegetable broth instead of chicken broth. The result will still be hearty, protein-rich, and just as satisfying for a meatless dinner.

Will this recipe work with leftover rotisserie chicken?

Absolutely! Rotisserie chicken is a great shortcut and adds even more flavor. Just shred and toss it right in as directed—no extra prep required.

Can I assemble Chicken Burrito Casserole ahead of time?

Yes, you can assemble everything up to a day in advance—just don’t add the cheese on top until you’re ready to bake. Keep the casserole covered in the fridge, then proceed with baking when it’s dinnertime.

Final Thoughts

There’s just something about a bubbling pan of Chicken Burrito Casserole that brings everyone to the table, ready for seconds. Whether you’re meal prepping for the week, hosting friends, or feeding your family, this comforting, nutritious bake is a guaranteed crowd-pleaser. I hope you give it a try—your future self will thank you with every bite!