Easy Chicken Burrito Casserole

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A one-dish dinner packed with flavor, protein, and simple ingredients — ideal for busy weeknights or meal prep

Overview

This easy chicken burrito casserole brings together everything you love about burritos — shredded chicken, black beans, rice, cheese, and bold seasoning — all baked together in one pan. It’s comforting, customizable, and doesn’t leave you with a pile of dirty dishes. Once it’s in the oven, most of the work is done.

If you’re looking for a way to stretch leftovers or simplify weeknight dinners, this casserole is a reliable choice. It reheats well, feeds a crowd, and is flexible enough to match what you have on hand.

Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup finely diced onion
  • 1 red bell pepper, diced
  • 1 cup uncooked parboiled long-grain brown rice (or white rice)
  • 3 tablespoons fajita seasoning (homemade or store-bought)
  • 1/8 teaspoon cayenne pepper (optional)
  • 1 cup frozen corn kernels
  • 1 (14 oz) can low sodium black beans, drained and rinsed
  • 5 cups shredded cooked chicken
  • 3 cups reduced sodium chicken broth
  • 1 (4 oz) can mild green chilies
  • 2 tablespoons tomato paste
  • 1 1/4 cups shredded Monterey Jack cheese

Instructions

1. Preheat and Prep the Base
Set the oven to 400°F. In a 9×13-inch baking dish, stir together the onion, bell pepper, uncooked rice, fajita seasoning, and cayenne.

2. Mix the Broth and Sauce
In a separate bowl, whisk the chicken broth with green chilies, tomato paste, and olive oil. Pour over the rice mixture in the baking dish and stir to combine.

3. Add the Chicken and Veggies
Stir in the shredded chicken, black beans, and corn until evenly mixed.

4. Cover and Bake
Cover the dish tightly with aluminum foil and bake for 65–70 minutes, or until the rice has absorbed most of the liquid.

5. Top with Cheese
Remove the foil and sprinkle cheese evenly across the top. Return to the oven uncovered for 5–10 minutes, until the cheese is melted and lightly browned.

6. Cool and Serve
Let the casserole rest for 5–10 minutes before serving. Top with chopped green onion, cilantro, salsa, or avocado if desired.

Helpful Tips

  • Use rotisserie chicken: It saves time and adds flavor.
  • Don’t skip the foil: It traps steam and helps the rice cook evenly.
  • Check the liquid: If it still looks soupy after an hour, stir and bake uncovered for a few extra minutes.
  • Let it sit: Some of the remaining liquid will absorb as the casserole cools.
  • Swap the seasoning: Taco seasoning works if you don’t have fajita spice.

Make It Your Way

  • Add heat: Use hot green chilies or a spicier fajita mix.
  • Switch the cheese: Cheddar, pepper jack, or a Mexican blend all work.
  • Make it vegetarian: Skip the chicken and double the beans and veggies.
  • Use cooked rice: Cut baking time and reduce broth by half if using pre-cooked rice.

Storage

  • Fridge: Store in an airtight container for up to 4 days.
  • Freezer: Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
  • Reheat: Warm individual portions in the microwave or reheat the whole dish in the oven at 350°F until heated through.
Amelia Taylor

Easy Chicken Burrito Casserole

If your family loves Mexican food, whip together this chicken burrito casserole recipe for an easy, low-prep dinner! It tastes like your favourite burritos yet can be made in one big casserole dish with simple ingredients. Plus, it’s loaded with protein for a satisfying and healthy meal! {Gluten-Free}
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Course: Main Course
Cuisine: American
Ingredients Method 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 fajita seasoning 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 olive oil
  • 2 tablespoons tomato paste
  • 1 1/4 cups shredded Monterey Jack cheese

Method
 

  1. Preheat oven to 400°F. Add onion, bell pepper, uncooked rice, fajita seasoning and cayenne (if using) to a 9×13 inch baking dish and stir to combine.
  2. In a separate bowl or measuring cup, whisk together the chicken broth, green chiles, tomato paste and olive oil until well combined.
  3. Add the broth mixture to the baking dish and stir to combine with the rice mixture.
  4. Add shredded chicken, black beans and corn to the baking dish. Give it an additional stir until well combined.
  5. Cover the baking dish with aluminium foil and then transfer to the oven to bake for 65-70 minutes or until all of the liquid is absorbed.
  6. Once complete, remove the baking dish from the oven, remove the aluminium foil, and sprinkle evenly with grated cheese.
  7. Return the baking dish to the oven for a final 5-10 minutes until the cheese has melted and is slightly golden.
  8. Remove from the oven, allow to cool for 5-10 minutes, and serve with a sprinkle of fresh cilantro, green onion, salsa and avocado, if desired.

Notes

  • The amount of time this chicken burrito casserole requires will depend on your oven. I put mine in the oven for 70 minutes using parboiled long-grain brown rice, and an additional 5 minutes after the cheese was added.
  • If your casserole is still a bit soupy when you check on it, it most likely needs more time in the oven. Give it a quick stir to redistribute the liquid and place in the oven until the majority of the liquid has been absorbed. Keep in mind that some of the extra liquid will absorb into the rice as it sits as well.
  • I like to use my homemade fajita seasoning for this recipe, but you can also use store-bought or sub in taco seasoning instead.
  •  If you don’t have cooked shredded chicken, you can use a rotisserie chicken or boil chicken breasts on the stove and shred or bake in the oven for 25 minutes. Once cooked, place chicken on a cutting board and use two forks to shred the chicken into bite-size pieces.
Nutrition
Calories: 343kcal
Carbohydrates: 24g
Protein: 29g
Fat: 14g
Saturated Fat: 5g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 5g
Cholesterol: 81mg
Sodium: 573mg
Potassium: 407mg
Fiber: 2g
Sugar: 3g
Vitamin A: 809IU
Vitamin C: 21mg
Calcium: 156mg
Iron: 2mg

Frequently Asked Questions

What is chicken burrito casserole made of?
It combines shredded chicken, black beans, corn, rice, cheese, and a spiced tomato broth — all baked into a one-pan meal.

Can I make chicken burrito casserole ahead of time?
Yes. Assemble it fully, cover, and refrigerate up to 24 hours before baking. Add 5–10 minutes to the baking time if starting cold.

What kind of rice should I use?
Parboiled long-grain brown or white rice both work. Parboiled varieties hold up well and cook evenly in the oven.

How do I know when it’s done?
The casserole is ready when the rice is tender and most of the liquid is absorbed. The cheese should be melted and lightly browned.

Final Thoughts

This easy chicken burrito casserole is the kind of meal that works hard for you — packed with flavor, simple to prepare, and made entirely in one dish. It’s everything you want on a busy weeknight: filling, comforting, and ready to customize based on what’s in your fridge.

Whether you’re feeding a family, stocking up on leftovers, or just looking for something dependable and satisfying, this casserole delivers. It’s the kind of recipe that quietly earns a spot in your regular rotation — no extra steps, no fancy ingredients, just a solid, no-fuss meal that tastes good every time.

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