Easy Chicken Burrito Casserole: One Dish, Bold Flavor

This article guides you through making a flavorful easy chicken burrito casserole that brings all the best burrito ingredients together in one hearty baking dish. If you love warm spices, tender shredded chicken, melted cheese, and satisfying bites of rice and beans, this dish will hit the spot. It’s oven-friendly, weeknight-friendly, and perfect for leftovers.

We’ll cover the step-by-step process, ingredient swaps, and answer common questions about burrito casseroles and chicken casserole basics.

The Story Behind This Easy Chicken Burrito Casserole

From Burrito Cravings to One-Dish Casserole

The idea for this casserole came from one of those nights when I wanted a burrito but didn’t want to roll anything. I had leftover shredded chicken, some cooked beans, and half a bag of frozen corn in the freezer. The pantry had rice and canned green chiles. Rather than build burritos, I decided to try layering the ingredients and baking them in the oven.

I started by seasoning the rice with fajita spices and stirred in the onion and bell pepper for flavor and crunch. I added chicken broth and green chilies to keep the dish moist. Once it baked, I topped it with cheese and let it melt to a golden finish. The result was everything I loved about burritos, just in a spoonable, comforting form. It felt hearty without being heavy.

Since then, this easy chicken burrito casserole has become one of my favorite make-ahead meals. It’s perfect for meal prep, potlucks, or quick weeknight dinners. The flavors are bold, the prep is simple, and the cleanup is minimal.

Why This Casserole Works for Busy Cooks

This dish is a true one-pan wonder. You don’t have to cook the rice or preheat multiple skillets. Everything goes into a single baking dish, gets stirred, and then baked until tender. The hardest part is waiting for it to finish in the oven while your kitchen fills with the scent of spices, roasted peppers, and cheese.

It also feeds a crowd and reheats beautifully. Whether you’re serving it with a side of salsa and avocado or enjoying leftovers the next day, this recipe holds up with flavor and texture.

Riley Allen

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. Loaded with protein and naturally gluten-free.

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Prep Time 10 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 8

Course: dinnar

Cuisine: American

Calories: 343

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

How to Make Easy Chicken Burrito Casserole

Step-by-Step Instructions

This casserole is built for ease. With simple layering and basic ingredients, you’ll have a satisfying meal ready with minimal effort.

1. Preheat and prep.
Start by preheating your oven to 400°F. Grab a 9×13-inch baking dish and set it on your counter.

2. Mix the dry base.
Add the uncooked parboiled long-grain brown rice directly into the baking dish. Add the finely diced onion, diced red bell pepper, fajita seasoning, and cayenne pepper (if using). Stir everything to evenly coat the rice and vegetables with the seasoning.

3. Combine the liquid.
In a separate bowl or large measuring cup, whisk together the chicken broth, green chilies, tomato paste, and olive oil. Stir until smooth. This step ensures even distribution of flavor and prevents clumps.

4. Pour and mix.
Pour the broth mixture into the baking dish. Stir again so that the rice mixture is evenly coated with liquid.

5. Add protein and extras.
Add shredded chicken, drained black beans, and corn to the baking dish. Mix thoroughly one more time to make sure everything is well blended.

6. Bake covered.
Cover the baking dish tightly with aluminum foil. Transfer to the oven and bake for 65 to 70 minutes, or until the liquid has been absorbed and the rice is fully cooked.

7. Add cheese and finish.
Remove the foil and sprinkle shredded Monterey Jack cheese evenly across the top. Return the dish to the oven, uncovered, for 5 to 10 minutes, just until the cheese has melted and starts to turn golden at the edges.

8. Let it rest and serve.
Once baked, remove the dish from the oven. Let it rest for 5 to 10 minutes before serving. This helps the casserole settle and makes serving easier.

Pro Tips for Success

• Check doneness with a spoon. If the casserole still looks soupy at the end of cooking, stir it once, then return it to the oven for an extra 5 to 10 minutes. Some liquid will also absorb as it cools.
• Use parboiled rice. It cooks more evenly in this type of casserole. If using regular long-grain rice, extend the cooking time slightly and check for doneness.
• Skip the pre-cook. You don’t need to sauté any ingredients or pre-cook the rice. That’s what makes this recipe so convenient.
• Use rotisserie chicken. It’s an easy shortcut if you don’t have cooked shredded chicken on hand.

This method gives you a perfectly baked, creamy, and hearty casserole every time without needing extra pots or pans.

Inside the Casserole – Ingredients and Customizations

What to Put Inside a Chicken Burrito?

A great chicken burrito includes several layers of flavor and texture. This easy chicken burrito casserole builds on those same burrito basics but skips the tortilla for a more convenient, baked dish. Here’s what goes into the mix:

• Shredded chicken: You can use rotisserie chicken, boiled chicken breasts, or any leftover cooked chicken, as long as it’s well-seasoned.
• Rice: Parboiled long-grain brown rice works best here. It cooks evenly in the oven without needing to be pre-cooked.
• Beans: Black beans are a great source of fiber and protein. They hold up well during baking.
• Corn: Adds a touch of sweetness and color.
• Bell peppers and onions: These bring in classic fajita flavor and soften beautifully while baking.
• Green chilies and tomato paste: These add depth and mild heat without overwhelming the dish.
• Fajita seasoning: A bold blend of spices, and you can use homemade or store-bought.
• Cheese: Monterey Jack melts beautifully and brings the dish together at the end.

If you want to mimic a burrito even more closely, you can also add chopped tomatoes, jalapeños, sour cream on top after baking, or even serve it with shredded lettuce and salsa for a full plate.

What Are the 4 Ingredients in Chicken Casserole?

While this dish has a long list of flavorful ingredients, a basic chicken casserole can come together with just four essentials:

1. Chicken – Cooked and shredded.
2. Grain or pasta – Like rice, pasta, or even tortillas.
3. Creamy or liquid base – Broth, tomato sauce, or cream soup.
4. Cheese or topping – Something melty or crispy to finish the bake.

This easy chicken burrito casserole keeps those basics but upgrades the flavor with bold fajita spices, vegetables, beans, and chilies. It’s a full meal baked in one dish, but the base idea is still simple and versatile.

In the next section, we’ll explore whether burrito casseroles are truly easy to make and review the full nutrition breakdown.

Is Burrito Casserole Easy to Make? Plus, Nutrition Facts

Is Burrito Casserole Easy to Make?

Absolutely. This easy chicken burrito casserole is designed to save time while still delivering big flavor. What makes it especially simple is that there’s no need to cook the rice or chicken in advance if you’re using parboiled rice and leftover or rotisserie chicken.

Here’s why it’s beginner-friendly:

• No separate stovetop steps. Everything goes into the baking dish. You mix, cover, and bake.
• One-pan method. Less cleanup compared to recipes requiring multiple pots.
• Flexible ingredients. You can substitute based on what’s in your kitchen. Don’t have bell peppers? Use zucchini or skip them. Out of Monterey Jack? Try cheddar or mozzarella.

Even better, this recipe is ideal for meal prep. You can assemble the dish a day in advance, refrigerate it, and bake it the next day. You can also freeze portions for future meals.

It’s reliable, satisfying, and totally manageable, even on busy weeknights.

Nutrition and Serving Facts

This casserole is rich in protein and layered with healthy carbs and fats. Here’s the full nutrition profile per serving:

• Calories: 343 kcal
• Protein: 29g
• Carbohydrates: 24g
• Fat: 14g
• Saturated Fat: 5g
• Cholesterol: 81mg
• Sodium: 573mg
• Fiber: 2g
• Sugar: 3g
• Vitamin A: 809 IU
• Vitamin C: 21 mg
• Calcium: 156 mg
• Iron: 2 mg

This balance makes it a great all-in-one meal. If you’re looking to reduce the carb count further, you can use cauliflower rice or skip the corn. Want more veggies? Add chopped spinach or zucchini before baking.

Conclusion

This easy chicken burrito casserole has everything you need in one pan. It’s loaded with bold flavor, packed with protein, and baked until bubbling and cheesy. With just a few pantry staples and some shredded chicken, you can serve a satisfying, comforting meal without standing over the stove.

Whether you’re making it for family dinner, prepping lunches, or freezing leftovers, this casserole delivers every time. Just stir, bake, and enjoy.