Easy Chicken Burrito Casserole
A cheesy, protein-packed chicken burrito casserole made in one dish. Gluten-free, hearty, and perfect for family dinners!
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 9x13 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.