Easy Chicken Burrito Casserole Recipe

ByLily
Jump to Recipe· 4.4 from 45 reviews

If you’ve ever found yourself craving a cozy, flavorful meal that hits all the right notes with minimal fuss, then you’re going to love this Easy Chicken Burrito Casserole Recipe. It’s like a warm hug in a dish—packed with tender shredded chicken, rice that soaks up every bit of spicy goodness, and melty cheese that brings it all together. Trust me, whether you’re making dinner for the family or need a make-ahead meal that doesn’t skimp on flavor, this casserole is going to be your new best friend.

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Why This Recipe Works

  • One-Dish Wonder: Everything cooks together in one pan, saving you time and cleanup.
  • Simple, Satisfying Flavors: The fajita seasoning blends perfectly with chicken and rice for that classic Tex-Mex vibe.
  • Customizable & Versatile: It’s easy to tweak with whatever beans, cheese, or peppers you have on hand.
  • Perfect for Meal Prep: Great for leftovers that reheat beautifully without losing their charm.
Easy Chicken Burrito Casserole, Chicken Burrito Casserole, Tex-Mex Chicken Casserole, Chicken and Rice Bake, Quick Mexican Chicken Dinner - A clear glass rectangular dish filled with a baked casserole made of multiple layers mixed together, showing shredded chicken pieces in light brown, black beans scattered throughout, small bright yellow corn kernels, red diced peppers, and bits of melted cheese that lightly covers the top layer. Chopped fresh green herbs and sliced green onions are sprinkled evenly across the surface, adding a vibrant green contrast to the warm colors of the casserole. The dish is placed on a white marbled surface, with some browned edges visible where the casserole touched the glass. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Easy Chicken Burrito Casserole Recipe plays a role in creating layers of flavor and texture, while making sure the dish stays wholesome and filling. Here’s why I love these staples – and a few handy tips when you’re shopping.

Easy Chicken Burrito Casserole, Chicken Burrito Casserole, Tex-Mex Chicken Casserole, Chicken and Rice Bake, Quick Mexican Chicken Dinner - Flat lay of finely diced white onion in a small white ceramic bowl, diced red bell pepper on a simple white plate, uncooked long-grain brown rice in a neat mound on a white ceramic dish, bright yellow corn kernels in a small white bowl, rinsed black beans in another small white bowl, shredded cooked chicken arranged in a small white dish, mild green chilies spooned into a small white bowl, smooth tomato paste dollop in a tiny white bowl, clear golden olive oil pooled in a small white bowl, shredded Monterey Jack cheese piled lightly on a plain white plate, a small heap of fajita seasoning powder neatly placed on a white dish, fresh sprigs of cilantro laid gently on a white plate placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Onion: Adds a sweet-savory base that deepens the flavor as it bakes.
  • Red Bell Pepper: Brings freshness and a subtle crunch even after baking.
  • Long-grain Brown Rice: Healthy, hearty, and holds up well during the long bake.
  • Fajita Seasoning: My secret weapon—whether homemade or store-bought, it gives the dish its signature kick.
  • Cayenne Pepper (optional): A little heat for those who like it spicy; easy to skip if you prefer mild.
  • Corn Kernels: Sweet bursts that complement the savory chicken and beans.
  • Black Beans (low sodium): Protein-packed and fiber-rich, they balance the texture and flavor beautifully.
  • Shredded Chicken: The star of the show—make it from scratch or use rotisserie for a shortcut.
  • Chicken Broth (reduced sodium): Keeps everything moist and infuses subtle depth without overpowering spices.
  • Mild Green Chilies (canned): Adds gentle heat and a touch of smokiness.
  • Tomato Paste: Concentrated umami that ties all the savory layers together.
  • Olive Oil: Helps blend flavors and keeps the casserole luscious.
  • Monterey Jack Cheese: Creamy and melts beautifully with a mild flavor that doesn’t compete.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Easy Chicken Burrito Casserole Recipe is how flexible it is. I love tweaking mine depending on what’s in my fridge or how much time I have.

  • Variation: If I’m in a hurry, I use rotisserie chicken and taco seasoning instead of fajita for a slightly different flavor but equally tasty result.
  • For a creamier texture: Adding a dollop of sour cream or some cream cheese before baking turns this casserole into a luscious, indulgent treat.
  • Make it vegetarian: Skip the chicken and double the beans, or add sautéed mushrooms and zucchini for extra earthiness.
  • Spicy upgrade: Throw in jalapeños or a pinch of chipotle powder to bring bold heat if you’re feeling adventurous.

Step-by-Step: How I Make Easy Chicken Burrito Casserole Recipe

Step 1: Gather and prep your ingredients

I like to get everything chopped and ready before heating the oven. The onion and bell pepper get finely diced, and the shredded chicken should be fresh or previously cooked and pulled apart—rotisserie chicken works like a charm here. Measure out your rice and keep your broth and seasonings handy. This prep sets you up for smooth sailing through the baking steps.

Step 2: Build your casserole base

In a 9×13 inch baking dish, toss together the onion, red pepper, uncooked rice, fajita seasoning, and cayenne if you’re using it. This little mix is the foundation, and stirring it well helps everything cook evenly. Then whisk the chicken broth, mild green chilies, tomato paste, and olive oil until smooth—this liquid mixture infuses the rice with flavor as it bakes.

Step 3: Combine, cover, and bake

Add your broth mixture into the dish, stirring gently to marry everything together. Fold in the shredded chicken, black beans, and corn, making sure it’s all well-distributed. Once your casserole looks like a treasure trove of tasty bits, cover it tightly with aluminum foil and pop it straight into your preheated 400°F oven.

Bake for about 65 to 70 minutes. I’ve found this timing works perfectly with parboiled brown rice, but ovens vary — if it’s still soupy, don’t hesitate to give it more time. The key is that the rice fully absorbs the flavors and liquid, becoming tender without turning mushy.

Step 4: Add cheese and finish baking

When your casserole is tender and the liquid mostly absorbed, carefully remove the foil and sprinkle the shredded Monterey Jack cheese evenly across the top. Return it to the oven, uncovered, for 5 to 10 minutes until the cheese has melted into a bubbly, golden blanket. I love watching the cheese bubble because it means I’m almost ready to dig in!

Step 5: Cool, garnish, and serve

Once out of the oven, give the casserole a few minutes to set—this helps it firm up for easier serving. I like to sprinkle fresh cilantro and sliced green onions on top, maybe some diced avocado and a dollop of salsa on the side. It’s a simple finish that lifts the whole experience.

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Tips from My Kitchen

  • Use Parboiled Rice: It cooks through without getting mushy, which is key for this recipe’s texture.
  • Don’t Skip the Rest Time: Letting the casserole rest after baking helps it thicken and makes serving tidier.
  • Keep an Eye on Liquid Levels: If it looks too soupy before adding cheese, give it more bake time rather than trying to drain it.
  • Make Homemade Fajita Seasoning: I swear it makes a noticeable difference compared to store-bought blends!

How to Serve Easy Chicken Burrito Casserole Recipe

Easy Chicken Burrito Casserole, Chicken Burrito Casserole, Tex-Mex Chicken Casserole, Chicken and Rice Bake, Quick Mexican Chicken Dinner - A white plate holds a colorful mixture of shredded chicken mixed with black beans, bright yellow corn, and small red pepper pieces, all evenly mixed together. On top are scattered chunks of green avocado and sliced green onions, adding fresh color. In the middle of the pile, there is a dollop of white sour cream. Some small green herb bits are sprinkled over the dish and around the plate edge. The plate sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always jazz mine up with fresh cilantro and thinly sliced green onions—they add a pop of color and a fresh bite that balances the cheesy richness. If I have avocado or some salsa on hand, I pile those on top or on the side for a creamy, tangy contrast that keeps every forkful exciting.

Side Dishes

Because this casserole is a full meal in itself, I usually keep sides simple: a crisp green salad with lime vinaigrette or some smoky roasted veggies. When I want to go all out, adding a dish of Mexican street corn or even a bowl of guacamole rounds out the experience beautifully.

Creative Ways to Present

For parties, I’ve layered this casserole in individual ramekins and topped each with a little extra cheese and fresh herbs—looks fancy but is super easy. Another fun idea is to serve it family-style in a large skillet or even wrap scoops into tortillas to make burrito bowls right at the table.

Make Ahead and Storage

Storing Leftovers

Leftovers store wonderfully in an airtight container in the fridge for up to 4 days. I like to cool the casserole completely before sealing it to keep the texture intact. When you reheat, it tastes just as good—if not better!—because the flavors have had time to meld even more.

Freezing

I’ve frozen this casserole multiple times with great results. After baking (but before adding cheese), I let it cool and freeze in portions. When I want to eat, I thaw overnight and then bake with cheese on top until bubbly—perfect for busy weeknights or meal planning.

Reheating

Reheating in the oven at 350°F wrapped loosely with foil helps maintain moistness and melts the cheese nicely. For a quicker method, the microwave works—cover the dish and heat in short bursts to keep it from drying out. I usually sprinkle a few drops of water over the top before reheating to keep things juicy.

FAQs

  1. Can I use white rice instead of brown rice in the Easy Chicken Burrito Casserole Recipe?

    Absolutely! You can swap in long-grain white rice if you prefer. Just keep in mind that white rice tends to cook faster, so you might want to check the casserole a bit earlier—around 55 to 60 minutes—to avoid overcooking.

  2. What’s the best way to shred chicken for this casserole?

    I usually cook chicken breasts by boiling or baking, then grab two forks to pull apart the meat gently into bite-sized pieces. Using a rotisserie chicken is a great time-saver, and the meat is already well-seasoned. Either way, shredded chicken works much better than chunks for this dish’s texture.

  3. Can I make this casserole ahead of time?

    Yes! You can assemble it the night before, cover it tightly, and refrigerate. Then bake it the next day as directed. It’s perfect for busy days when you want dinner ready to go without last-minute prep.

  4. What if my casserole is still soupy after baking?

    Don’t worry! Sometimes ovens vary and rice might need a little extra time. Give it another 5 to 10 minutes covered or uncovered, stirring gently to redistribute the liquid. Most of the time, it just needs a bit more baking to absorb all that flavorful broth.

  5. Can I add other veggies to the casserole?

    Definitely. Feel free to add diced zucchini, chopped spinach, or even mushrooms. Just keep in mind how much moisture those veggies add—you might want to adjust the broth slightly to keep the right consistency.

Final Thoughts

This Easy Chicken Burrito Casserole Recipe has been my go-to comfort meal for years—it’s forgiving, flavorful, and family-friendly, which means it practically guarantees smiles at the dinner table. I hope you give it a try and make it your own too. Whether you’re relaxing at home or feeding a crowd, this casserole brings cozy warmth and big flavor without stressing you out. Happy cooking, friend!

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Easy Chicken Burrito Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 45 reviews
  • Author: Lily
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Low Salt
Print Recipe

Description

This Easy Chicken Burrito Casserole is a hearty and flavorful baked dish combining tender shredded chicken, brown rice, black beans, vegetables, and a blend of spices, all topped with melted Monterey Jack cheese for a comforting meal perfect for family dinners.

Ingredients

Vegetables and Rice

  • 1/2 cup finely diced onion
  • 1 red bell pepper diced
  • 1 cup uncooked parboiled long-grain brown rice
  • 1 cup frozen corn kernels

Protein and Beans

  • 5 cups shredded chicken
  • 1 14 ounce can low sodium black beans, drained and rinsed

Liquids and Seasonings

  • 3 tablespoons fajita seasoning (homemade or store-bought)
  • 1/8 teaspoon cayenne pepper (optional)
  • 3 cups reduced sodium chicken broth
  • 1 4 ounce can mild green chilies
  • 1 tablespoon tomato paste
  • 2 tablespoons olive oil

Dairy

  • 1 1/4 cups shredded Monterey Jack cheese

Instructions

  1. Preheat Oven and Prepare Base: 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 until all ingredients are evenly mixed.
  2. Mix Broth Mixture: In a separate bowl or measuring cup, whisk together the chicken broth, mild green chilies, tomato paste, and olive oil until well combined.
  3. Combine Liquids and Base: Pour the broth mixture into the baking dish with the rice mixture and stir to combine thoroughly.
  4. Add Chicken, Beans, and Corn: Stir in the shredded chicken, drained black beans, and frozen corn kernels until everything is evenly distributed.
  5. Bake Covered: Cover the baking dish with aluminum foil and place it in the oven. Bake for 70 minutes, or until the liquid is mostly absorbed and the rice is tender.
  6. Add Cheese and Finish Baking: Carefully remove the foil and sprinkle the shredded Monterey Jack cheese evenly over the casserole. Return to the oven and bake for an additional 10 minutes until the cheese is melted and slightly golden.
  7. Cool and Serve: Remove the casserole from the oven and let it cool for 5-10 minutes before serving. Optionally, garnish with fresh cilantro, green onions, salsa, and avocado as desired.

Notes

  • Oven baking times may vary; if the casserole is still soupy after the baking time, stir and bake longer until most liquid is absorbed.
  • Homemade fajita seasoning is recommended but store-bought or taco seasoning can be substituted.
  • If you don’t have pre-cooked shredded chicken, use rotisserie chicken or cook chicken breasts by boiling on the stove or baking for 25 minutes, then shred with forks.
  • Letting the casserole rest after baking helps the rice absorb any remaining moisture for better texture.

Nutrition

  • Serving Size: 1 serving
  • Calories: 410 kcal
  • Sugar: 4 g
  • Sodium: 480 mg
  • Fat: 12 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 6 g
  • Protein: 36 g
  • Cholesterol: 80 mg

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