Description
Easy Chicken Burrito Casserole is a cozy baked dinner with shredded chicken, rice, black beans, corn, green chiles, and Monterey Jack cheese. It bakes up hearty, creamy, and bubbling around the edges, making it a practical family dinner or meal prep dish.
Ingredients
- 1/2 cup finely diced onion
- 1 red bell pepper, diced
- 1 cup uncooked parboiled long grain brown rice
- 3 tablespoons taco seasoning, homemade or store bought
- 1/8 teaspoon cayenne pepper, optional
- 1 cup frozen corn kernels
- 1 14 ounce can low sodium black beans, drained and rinsed
- 5 cups cooked shredded chicken
- 3 cups reduced sodium chicken broth
- 1 4 ounce can mild green chiles
- 1 tablespoon lime juice
- 2 tablespoons chopped cilantro
- 1 1/4 cups shredded Monterey Jack cheese
- Cooking spray or oil, for greasing the dish
Instructions
- Heat the oven: Preheat the oven to 375°F and lightly grease a 9 by 13 inch baking dish.
- Combine the filling: Add the onion, bell pepper, rice, taco seasoning, cayenne, corn, black beans, shredded chicken, broth, green chiles, lime juice, and cilantro to the baking dish. Stir very well so the rice is evenly covered with liquid.
- Bake covered: Cover the dish tightly with foil and bake for 1hr, until the rice is mostly tender and the mixture is bubbling around the edges.
- Stir and check: Carefully remove the foil and stir from the edges toward the center. If the rice still feels firm or the center looks very loose, cover again and bake for 10 more mins.
- Add the cheese: Sprinkle the Monterey Jack cheese evenly over the top. Bake uncovered for 15 to 20 mins, until the cheese is melted and the casserole is bubbling.
- Rest and serve: Let the casserole rest for 10 mins before scooping so the rice can finish absorbing the broth.
Notes
- Use cooked shredded chicken, not raw chicken, so the rice and liquid balance stay right.
- Long grain white rice can work, but start checking it earlier because it cooks faster than parboiled brown rice.
- Store leftovers in an airtight container in the fridge for up to 4 days, or freeze portions for up to 2 months.
- Reheat with a splash of broth to keep the rice creamy.
- Prep Time: 10 mins
- Cook Time: 1hr 20 mins
- Cuisine: Tex Mex
Nutrition
- Serving Size: 6
- Calories: 560 kcal
Keywords: chicken burrito casserole