This is what you make when burrito cravings hit… but you absolutely cannot be bothered rolling, filling, and juggling a stovetop.
Everything goes into one big baking dish — rice, seasoned chicken, beans, corn — then into the oven it goes. No hovering. No separate sides. No sink full of pans glaring at you afterwards.
And the best part? It doesn’t taste like a “shortcut” dinner.
The rice soaks up all that seasoned broth, the chicken stays juicy, the beans make it hearty, and then you crown the whole thing with a blanket of melted Monterey Jack.
It’s got that proper burrito-shop energy — just in scoopable, cheesy casserole form.
Minimal prep. Big flavour. Properly satisfying.
This is the kind of dinner that earns repeat requests.
For the Chicken Burrito Casserole
- Onion – adds a savoury base flavour and softens beautifully as it bakes.
- Red Bell Pepper – brings a slight sweetness and a pop of colour to the dish.
- Uncooked Parboiled Long-Grain Brown Rice – cooks right in the casserole, soaking up all the seasoned broth. Long-grain white rice works too.
- Fajita Seasoning – the main flavour builder, giving the casserole that classic burrito-style taste.
- Cayenne Pepper – optional, but perfect if you like a gentle kick of heat.
- Frozen Corn Kernels – add texture and a touch of natural sweetness.
- Low Sodium Black Beans – make the casserole heartier while adding extra protein and fibre.
- Shredded Chicken – the star of the dish. Rotisserie chicken works great for convenience.
- Reduced Sodium Chicken Broth – cooks the rice and infuses the entire casserole with flavour.
- Mild Green Chilies – add subtle warmth without overpowering the dish.
- Tomato Paste – deepens the flavour and gives the casserole richness.
- Olive Oil – helps bring everything together and adds a little richness.
- Monterey Jack Cheese – melts over the top for that irresistible cheesy finish.
Simple Easy Chicken Burrito Casserole
Bring bold, burrito-style flavor to the dinner table with this simple baked casserole. Everything cooks together in one dish, making prep minimal and cleanup easy. Packed with protein and hearty ingredients, it’s a wholesome, gluten-free option the whole family will enjoy.
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PinServings: 8
Notes
Ingredients
- 1/2 cup finely diced onion
- 1 red bell pepper diced
- 1 cup uncooked parboiled long-grain brown rice (can also use long grain white rice)
- 3 tablespoons (homemade or store-bought)
- 1/8 teaspoon cayenne pepper (optional)
- 1 cup corn kernels frozen
- 1 14 ounce can low sodium black beans drained and rinsed
- 5 cups shredded chicken
- 3 cups reduced sodium chicken broth
- 1 4 ounce can mild green chilies
- 1 tablespoon
- 2 tablespoons
- 1 1/4 cups shredded Monterey Jack cheese
Instructions
- Set your oven to 400°F. In a 9×13-inch baking dish, combine the onion, bell pepper, uncooked rice, fajita seasoning, and cayenne pepper (if using). Stir until evenly mixed.
- In a separate bowl or large measuring cup, whisk together the chicken broth, green chiles, tomato paste, and olive oil until fully blended.
- Pour the broth mixture into the baking dish and stir so it incorporates evenly with the rice mixture.
- Add the shredded chicken, black beans, and corn. Stir again until all ingredients are well distributed.
- Cover the dish tightly with aluminium foil and place it in the oven. Bake for 65–70 minutes, or until the liquid has been absorbed.
- Remove the casserole from the oven and carefully take off the foil. Sprinkle the grated cheese evenly over the top.
- Return the dish to the oven and bake for an additional 5–10 minutes, until the cheese has melted and developed a light golden color.
- Take the casserole out of the oven and let it rest for 5–10 minutes before serving. Garnish with fresh cilantro, green onion, salsa, or avocado if desired.
- Baking time may vary depending on your oven. Using parboiled long-grain brown rice, 70 minutes worked well, followed by 5 extra minutes after adding the cheese.
- If there is still excess liquid when you check the casserole, it likely needs more time. Stir to redistribute the moisture and continue baking until most of the liquid has absorbed. Keep in mind the rice will continue soaking up some liquid as it rests.
- Homemade fajita seasoning adds great flavor, though store-bought works well too. Taco seasoning can be used as a substitute.
- If you don’t already have cooked shredded chicken, use rotisserie chicken, simmer chicken breasts on the stovetop and shred them, or bake them in the oven for about 25 minutes. Once cooked, place on a cutting board and shred into bite-sized pieces using two forks.
- Can I use cooked rice instead of uncooked rice?
Yes! If you have leftover cooked rice, you can use it. Just reduce the chicken broth by about 1 to 1½ cups so the casserole doesn’t turn out too wet. - What’s the easiest chicken to use?
Rotisserie chicken is perfect here and saves so much time. You can also use any leftover shredded chicken, or quickly cook and shred chicken breasts or thighs. - My casserole looks too soupy — what happened?
It likely just needs more time in the oven. Give it a quick stir and bake another 10–15 minutes until most of the liquid is absorbed. The rice will continue soaking up moisture as it rests.
- Can I substitute the fajita seasoning?
Absolutely. Taco seasoning works great, or you can use a simple mix of chili powder, cumin, paprika, garlic powder, and salt. - What toppings taste best with this casserole?
We love topping it with fresh cilantro, sliced green onions, avocado, sour cream, or salsa. A squeeze of lime over the top also brightens everything up beautifully.
