Delicious chicken burrito casserole baked with cheese and toppings.

Chicken Burrito Casserole

ByAnika Bloom
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Easy Chicken Burrito Casserole

Introduction

I first stumbled upon Easy Chicken Burrito Casserole during one particularly busy week when every member of my family seemed to have a different schedule. I was desperate for a solution that would fill our bellies and bring us together around the dinner table. One evening, inspired by my favorite burrito flavors, I decided to toss together a few ingredients and bake them into a comforting casserole. The aroma wafting through the house was irresistible, and as we gathered for dinner, I realized this dish held more than just sustenance it held the promise of cozy family moments. This casserole has since become a beloved staple in our home, blending rich flavors with a delightful ease that makes it perfect for busy weeknights or weekend gatherings.

What Makes This Recipe Special

What sets this Easy Chicken Burrito Casserole apart is its ability to unite delicious, hearty flavors with simple preparation making it a family-approved favorite. Packed with protein-rich chicken, zesty seasonings, and melty cheese, this dish is not only satisfying but also incredibly manageable to whip up during a hectic week. Each layer combines to create a fusion of comfort food that feels both indulgent and wholesome. Plus, the added convenience of a one-dish meal means less time spent on dishes, which I think we can all appreciate after a long day!

Ingredients You’ll Need

For the Casserole:

  • 3 cups cooked and shredded chicken
  • 2 cups cooked rice (white or brown)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 jar (16 oz) salsa (choose your favorite level of spiciness)
  • 2 cups shredded cheese (cheddar or a Mexican blend)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste

For the Toppings:

  • Fresh cilantro, chopped (for garnish)
  • Sour cream or Greek yogurt (optional)
  • Sliced jalapeños (optional)

Tip: Use rotisserie chicken for a shortcut, or swap beans with diced bell peppers for a vegetarian version!

How to make Easy Chicken Burrito Casserole

Step 1: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or a light layer of olive oil.

Step 2: In a large mixing bowl, combine the cooked and shredded chicken, cooked rice, black beans, corn, salsa, chili powder, cumin, and a pinch of salt and pepper. Stir until everything is evenly mixed.

Step 3: Spread half of the chicken mixture into the prepared baking dish. Sprinkle a layer of cheese on top, ensuring even coverage.

Step 4: Pour the remaining chicken mixture over the cheese layer, then top with the rest of the shredded cheese.

Step 5: Bake in the preheated oven for about 25-30 minutes, or until the cheese is bubbly and slightly golden.

Step 6: Remove from the oven and let it cool for a few minutes before garnishing with fresh cilantro, sour cream, or jalapeños if desired.

Tips & Recipe Variations

  • Storage: This casserole can be stored in an airtight container in the refrigerator for up to 3 days; it also freezes well for up to 3 months. Just reheat in the oven or microwave until warmed through.
  • Ingredient Swaps: Substitute quinoa for rice for a health boost or use ground turkey instead of chicken for a leaner option. For a low-carb variation, omit the rice entirely and increase the veggie content.
  • Make It Spicy: Add diced green chilies or a splash of hot sauce to the mix for an extra kick.
  • Avoiding Sogginess: Be cautious with the amount of salsa; too much liquid can make the casserole watery. Adjust to your desired consistency.

How to Serve

This delicious Easy Chicken Burrito Casserole is best served hot and bubbling right out of the oven! Pair it with a fresh green salad or some homemade guacamole for a complete meal. For drinks, consider serving it alongside sparkling water with lime or a light margarita to elevate your dining experience. Additionally, to present your dish, serve it in the baking dish with a sprinkle of fresh cilantro on top for a pop of color. Each serving can be generous, so make sure to portion out your slices accordingly to ensure everyone gets their fill!

Common Questions

Can I make this recipe ahead of time?

Absolutely! You can prepare it a day before and store it in the fridge unbaked. Just pop it in the oven when you’re ready to cook.

Can I freeze the leftovers?

Yes, this casserole freezes wonderfully. Just be sure to let it cool completely before wrapping it securely and placing it in the freezer.

What can I use instead of chicken?

Feel free to use cooked ground beef, turkey, or even tofu for a vegetarian option.

How do I prevent the dish from becoming watery?

Make sure to drain your canned beans and corn well, and consider cutting back slightly on the salsa if you notice excess liquid.

Can I make this vegetarian or dairy-free?

Yes! Use vegetable broth or soy crumbles instead of chicken, and swap the cheese with a dairy-free alternative.

Conclusion

This Easy Chicken Burrito Casserole holds a special place in my heart and in my family’s home. It’s a simple, hearty dish that ticks all the boxes flavorful, easy to prepare, and a crowd-pleaser for any occasion. As you gather around the table with your own loved ones, I hope you’ll have a chance to create those cherished moments just like I did. I encourage you to give this recipe a try, and don’t forget to share your results or any tweaks you made! Cooking together is where the joy truly lies.

“This casserole quickly became a family favorite! It’s comforting and packed with flavor. Highly recommend trying it so easy and delicious!” – A happy home cook.

Easy Chicken Burrito Casserole

A comforting one-dish meal combining shredded chicken, rice, beans, salsa, and cheese, baked to perfection for a family-friendly dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Casserole
  • 3 cups cooked and shredded chicken Consider using rotisserie chicken for a shortcut.
  • 2 cups cooked rice (white or brown)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 jar (16 oz) salsa Choose your favorite level of spiciness.
  • 2 cups shredded cheese (cheddar or a Mexican blend)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • to taste Salt and pepper
For the Toppings
  • to taste Fresh cilantro, chopped For garnish.
  • to taste Sour cream or Greek yogurt Optional.
  • to taste Sliced jalapeños Optional.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or a light layer of olive oil.
  2. In a large mixing bowl, combine the cooked and shredded chicken, cooked rice, black beans, corn, salsa, chili powder, cumin, and a pinch of salt and pepper. Stir until everything is evenly mixed.
Assembly
  1. Spread half of the chicken mixture into the prepared baking dish. Sprinkle a layer of cheese on top, ensuring even coverage.
  2. Pour the remaining chicken mixture over the cheese layer, then top with the rest of the shredded cheese.
Baking
  1. Bake in the preheated oven for about 25-30 minutes, or until the cheese is bubbly and slightly golden.
  2. Remove from the oven and let it cool for a few minutes before garnishing with fresh cilantro, sour cream, or jalapeños if desired.

Notes

This casserole can be stored in an airtight container in the refrigerator for up to 3 days; it also freezes well for up to 3 months. Just reheat in the oven or microwave until warmed through. For ingredient swaps, consider using quinoa for rice or ground turkey instead of chicken.
Anika Bloom
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