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plated easy chicken burrito casserole on countertop in modern kitchen
Taha Ayad

Easy Chicken Burrito Casserole

Easy Chicken Burrito Casserole baked in one dish with rice, chicken, and cheese. Bold, hearty flavor with dependable results and simple prep.
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Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

  • ½ cup diced onion
  • 1 red bell pepper diced
  • 1 cup uncooked parboiled long-grain brown rice
  • 3 tablespoons fajita seasoning
  • ⅛ teaspoon cayenne pepper
  • 1 cup corn kernels
  • 1 can 14 oz black beans, drained and rinsed
  • 5 cups shredded chicken
  • 3 cups reduced-sodium chicken broth
  • 1 can 4 oz mild green chiles
  • 1 tablespoon tomato paste
  • 2 tablespoons olive oil
  • 1 ¼ cups shredded Monterey Jack cheese

Method
 

  1. Preheat oven and combine rice, vegetables, and seasoning in a baking dish.
  2. Whisk broth, tomato paste, green chiles, and oil, then pour over rice mixture.
  3. Stir in shredded chicken, beans, and corn until evenly distributed.
  4. Cover tightly and bake until rice absorbs liquid and becomes tender.
  5. Remove foil, add cheese, and bake until melted and lightly golden.
  6. Rest briefly before serving to allow the casserole to set.

Notes

  1. Use parboiled brown rice for consistent texture and timing.
  2. If the casserole looks soupy, stir and bake uncovered a few minutes longer.
  3. Let the dish rest before serving so the rice finishes absorbing moisture.
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