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

Cook Time 30

Total Time 40

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

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or a light layer of olive oil.
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

Spread half of the chicken mixture into the prepared baking dish. Sprinkle a layer of cheese on top, ensuring even coverage.
Pour the remaining chicken mixture over the cheese layer, then top with the rest of the shredded cheese.

Baking

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