If you’re craving burritos but want to skip the rolling and mess, this Easy Chicken Burrito Casserole is your solution. It’s everything you love about a classic chicken burrito—savory shredded chicken, beans, rice, peppers, and gooey cheese—all baked together in one dish. Simple to make, gluten-free, and perfect for feeding a crowd, this casserole is the ultimate comfort food with a Tex-Mex twist.
It’s a one-dish wonder that comes together with pantry staples and minimal prep. Plus, the oven does all the heavy lifting, making it a great weeknight dinner for busy families.
Why You’ll Love This Recipe
- All-in-one meal: Protein, grains, and veggies all baked into one dish
- Minimal prep: No rolling burritos—just mix and bake
- Family favorite: Big flavor and plenty of leftovers
- Gluten-free: Naturally gluten-free with the right rice and seasonings
- Freezer-friendly: Great for meal prep and reheating
Ingredients
- ½ cup finely diced onion
- 1 red bell pepper, diced
- 1 cup uncooked parboiled long-grain brown rice (or long grain white rice)
- 3 tbsp fajita seasoning (homemade or store-bought)
- ⅛ tsp cayenne pepper (optional, for heat)
- 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 chiles
- 1 tbsp tomato paste
- 2 tbsp olive oil
- 1¼ cups shredded Monterey Jack cheese
Instructions
Step 1: Preheat & Prep
Preheat oven to 400°F (200°C).
In a 9×13 inch casserole dish, combine the onion, bell pepper, uncooked rice, fajita seasoning, and cayenne pepper (if using). Stir to evenly distribute.
Step 2: Make the Liquid Base
In a separate bowl or large measuring cup, whisk together the chicken broth, green chiles, tomato paste, and olive oil until fully combined.
Step 3: Mix Everything Together
Pour the broth mixture into the casserole dish and stir well with the rice mixture.
Add shredded chicken, corn, and black beans. Stir again until everything is evenly combined.
Step 4: Bake Covered
Cover tightly with aluminum foil and bake for 65–70 minutes, or until the rice is fully cooked and the liquid has been absorbed.
Step 5: Add Cheese & Finish
Remove the foil and sprinkle the top evenly with shredded Monterey Jack cheese.
Return to the oven, uncovered, and bake for 5–10 more minutes, until the cheese is melted and golden.
Step 6: Serve
Let the casserole rest for 5–10 minutes before serving.
Garnish with chopped green onion, cilantro, salsa, and avocado if desired.
Tips for Success
- Use parboiled rice: It cooks more evenly in casseroles than regular brown rice
- Make it spicier: Add jalapeños or hot sauce to the mix
- Cheese variations: Try a Mexican blend, cheddar, or pepper jack for extra flavor
- Short on time? Use rotisserie chicken for a fast shortcut
- Meal prep friendly: Assemble ahead, refrigerate, then bake fresh
Storage & Reheating
- Refrigerator: Store in an airtight container for up to 4 days
- Freezer: Freeze cooled portions for up to 2 months
- Reheat: Warm in the oven or microwave until hot, adding a splash of broth if needed to loosen
FAQs
Can I use white rice instead of brown?
Yes! Just be sure it’s long grain and adjust cook time slightly if needed.
Is this casserole spicy?
Not unless you add the cayenne. It’s mild as written but easy to spice up.
Can I make this dairy-free?
Skip the cheese or use a dairy-free cheese alternative.
Is it gluten-free?
Yes—just double-check your fajita seasoning and broth are certified gluten-free.
Final Thoughts
This Easy Chicken Burrito Casserole is a game-changer for busy nights. With its bold flavors, hearty ingredients, and effortless prep, it’s a dish that satisfies everyone at the table. Make it ahead, double the batch, or freeze the extras—it’s as flexible as it is delicious.
From weeknight dinners to potlucks and cozy Sunday meals, this recipe is always a winner. Try it once, and it might just become a regular on your menu!
Share Your Dish
Tried this recipe? Snap a pic and tag it with #ChickenBurritoCasserole or #OnePanTexMex to share your creation!
Easy Chicken Burrito Casserole
Ingredients
- ½ cup finely diced onion
- 1 red bell pepper diced
- 1 cup uncooked parboiled long-grain brown rice or long grain white rice
- 3 tbsp fajita seasoning homemade or store-bought
- ⅛ tsp cayenne pepper optional, for heat
- 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 chiles
- 1 tbsp tomato paste
- 2 tbsp olive oil
- 1¼ cups shredded Monterey Jack cheese
Instructions
Step 1: Preheat & Prep
- Preheat oven to 400°F (200°C).
- In a 9×13 inch casserole dish, combine the onion, bell pepper, uncooked rice, fajita seasoning, and cayenne pepper (if using). Stir to evenly distribute.
Step 2: Make the Liquid Base
- In a separate bowl or large measuring cup, whisk together the chicken broth, green chiles, tomato paste, and olive oil until fully combined.
Step 3: Mix Everything Together
- Pour the broth mixture into the casserole dish and stir well with the rice mixture.
- Add shredded chicken, corn, and black beans. Stir again until everything is evenly combined.
Step 4: Bake Covered
- Cover tightly with aluminum foil and bake for 65–70 minutes, or until the rice is fully cooked and the liquid has been absorbed.
Step 5: Add Cheese & Finish
- Remove the foil and sprinkle the top evenly with shredded Monterey Jack cheese.
- Return to the oven, uncovered, and bake for 5–10 more minutes, until the cheese is melted and golden.
Step 6: Serve
- Let the casserole rest for 5–10 minutes before serving.
- Garnish with chopped green onion, cilantro, salsa, and avocado if desired.
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