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Chicken Burrito Casserole Recipe

Chicken Burrito Casserole Recipe
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★★★★★

5 from 18 reviews

This Chicken Burrito Casserole is a delicious and easy one-pot meal combining shredded chicken, rice, beans, and vegetables with a flavorful blend of spices. Baked until tender and topped with melted cheese, it’s a wholesome and satisfying dish perfect for weeknight dinners, meal prep, or a hearty lunch.

Ingredients

Scale

Vegetables & Herbs

  • 1/2 red onion, diced
  • 1 red bell pepper, diced
  • 1 jalapeño, minced
  • 1 cup corn kernels, frozen
  • Cilantro, to serve
  • Green onion, to serve

Spices & Seasonings

  • 2 tablespoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/2 teaspoon sea salt

Dairy

  • 150 grams Monterey Jack or Havarti cheese, grated

Proteins & Grains

  • 1 cup dry long-grain white rice (basmati or jasmine)
  • 14 oz can black beans, strained and rinsed
  • 450g cooked chicken, shredded (about 6 cups or 3 chicken breasts)

Liquids & Oils

  • 3 1/2 cups chicken broth
  • 1 tablespoon olive oil
  • 2 tablespoons tomato paste

Instructions

  1. Preheat and prepare chicken: Preheat your oven to 400°F (200°C). If you do not have cooked chicken on hand, bake chicken breasts in the oven for 25 minutes until fully cooked. Allow to cool slightly, then shred into bite-sized pieces using two forks.
  2. Combine dry ingredients: In a large 9×13 inch baking dish, mix together diced red onion, red bell pepper, minced jalapeño, dry rice, chili powder, garlic powder, cumin, oregano, and sea salt until evenly combined.
  3. Mix broth and tomato: In a separate bowl or measuring cup, whisk together chicken broth, tomato paste, and olive oil until smooth and well combined.
  4. Combine liquids and rice mixture: Pour the broth mixture into the baking dish with the rice and vegetables, stirring to incorporate everything thoroughly.
  5. Add proteins and beans: Fold in the shredded chicken, rinsed black beans, and frozen corn kernels, mixing gently to combine all ingredients evenly.
  6. Bake the casserole: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 50 to 60 minutes, or until the rice has absorbed all the liquid and is tender.
  7. Add cheese topping: Remove the baking dish from the oven, discard the foil, and sprinkle the grated Monterey Jack or Havarti cheese evenly over the top of the casserole.
  8. Melt the cheese: Return the uncovered casserole to the oven for an additional 5 to 10 minutes until the cheese is melted and bubbly with slightly golden edges.
  9. Serve and garnish: Let the casserole cool slightly before serving. Garnish with fresh chopped cilantro and sliced green onion as desired for added freshness and flavor.

Notes

  • You can use leftover cooked or rotisserie chicken to save time.
  • If you prefer a spicier dish, add more jalapeño or some crushed red pepper flakes.
  • This casserole is perfect for meal prep and stores well in the refrigerator for up to 4 days.
  • Substitute the cheese with a vegan or lactose-free alternative if desired.
  • Ensure the rice is fully cooked by testing it before removing from the oven; additional liquid and baking time may be needed if rice is not tender.

Nutrition

Keywords: chicken casserole, burrito casserole, one pot meal, baked chicken dish, healthy dinner, meal prep, easy chicken recipe, gluten-free casserole

Find it online: https://cookwithruby.com/chicken-burrito-casserole-recipe/