Bring the bold, comforting flavors of your favorite burrito bowl right to your dinner table—without any of the fussy wrapping, rolling, or last-minute scrambling! This Chicken Burrito Casserole is an absolute lifesaver for busy weeknights. Just toss a handful of pantry staples and a few fresh ingredients into one dish, bake, and get rewarded with a hearty, cheesy, Tex-Mex-inspired meal that the whole family will devour. Every bite bursts with smoky chicken, tender rice, sweet corn, zesty chilies, and plenty of gooey cheddar. It’s simple, incredibly tasty, and couldn’t be easier to prep!

Why You’ll Love This Recipe

  • Genuinely Easy: Minimal chopping, basic steps, and just one casserole dish. It’s basically a dump-and-bake all-star.
  • Flavor Overload: The bold homemade seasoning takes chicken and rice to a whole new level—smoky, earthy, a little spicy, and savory!
  • Perfect for Make-Ahead: Tastes amazing hot and even better as leftovers. It’s ideal for meal prepping or next-day lunches.
  • Customizable: No need to stress if you’re missing an ingredient or two; swap or add what you’ve got!
  • Family-Approved: Cheesy, hearty, and comforting—what’s not to love? This casserole hits the spot, whether you’re feeding picky eaters or spice lovers.

Ingredients You’ll Need

Gather up these simple ingredients and let’s make dinner seamless:

  • Chili Powder: The backbone of Tex-Mex flavor; adds warmth and just a hint of heat.
  • Cayenne Pepper: Don’t be scared—a little goes a long way for that gentle kick.
  • Garlic Powder: Loads of savory depth without the hassle of peeling or mincing.
  • Smoked Paprika: Absolutely essential for that irresistible smoky undertone.
  • Onion Powder: Brings a subtle sweetness and savory note.
  • Ground Cumin: Deep, earthy, and a little nutty—authentic burrito vibes.
  • Dried Oregano: Balances out all the spice with herbaceous freshness.
  • Salt and Black Pepper: Always trust the classics for rounding out flavors.
  • White Onion: Adds crunch, sweet flavor, and aroma.
  • Red Bell Pepper: Pop of color, crisp texture, and a slight sweetness.
  • Brown Rice (uncooked): The base that soaks up all the flavor—use long-grain for best texture.
  • Low Sodium Chicken Broth: Infuses moisture and savory goodness without extra salt.
  • Green Chilies: Fresh brightness and a mild punch.
  • Olive Oil: Keeps everything luscious and coats the veggies.
  • Tomato Paste: Delivers that rich, concentrated umami every casserole needs.
  • Corn Kernels: Little pops of sweetness in every bite—frozen or canned is perfect.
  • Black Beans: Creamy, hearty protein and fiber; don’t skip rinsing them.
  • Cooked Chicken (shredded): Rotisserie chicken is a huge time-saver here.
  • Cheddar Cheese (shredded): The gooier, the better! Melty, tangy perfection on top.
  • Cilantro, Green Onion, Avocado, Salsa (for topping): Bright finishers that add color, coolness, and freshness when serving.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

There’s no wrong way to make this casserole your own! Here are some easy ideas to switch things up:

  • Go Dairy-Free: Use your favorite vegan cheddar or skip the cheese entirely and add extra avocado after baking.
  • Mix Up the Protein: Leftover turkey or cooked ground beef work beautifully. Go meatless with extra beans or sautéed mushrooms.
  • Pump Up the Veggies: Stir in zucchini, baby spinach, or chopped tomatoes before baking for extra nutrition.
  • Switch Up the Grains: Try quinoa or white rice—just adjust the liquid as needed.
  • Spice Level: Add jalapeños with or without seeds for more heat, or drop the cayenne for a milder dish.

How to Make Chicken Burrito Casserole

Step 1: Mix up the seasoning

In a small bowl, combine chili powder, cayenne, garlic powder, smoked paprika, onion powder, cumin, oregano, salt, and pepper. This quick homemade mix will infuse every layer of your casserole with bold, punchy flavor.

Step 2: Sauté the veggies

Heat olive oil in a large oven-safe skillet or casserole. Toss in chopped onion and red bell pepper, cooking for a few minutes until just tender and fragrant.

Step 3: Combine in the casserole dish

Add uncooked brown rice right into the dish, followed by drained corn, black beans, green chilies, and your homemade seasoning blend. Stir in tomato paste for depth.

Step 4: Pour in liquid and chicken

Pour low-sodium chicken broth over the mixture. Scatter shredded chicken evenly throughout. Give everything a gentle stir to combine so no bit gets left behind.

Step 5: Bake

Cover the casserole tightly with foil and bake in a preheated oven at 400°F. After about 50-60 minutes (when the rice is cooked through and liquid absorbed), remove the foil.

Step 6: Add cheddar and melt

Sprinkle the shredded cheddar generously over the top and return to the oven uncovered for another 10 minutes. Bake until the cheese is gooey and golden.

Step 7: Top and Serve

Cool for 5-10 minutes, then pile on chopped cilantro, green onion, avocado, and big spoonfuls of salsa. Serve warm and enjoy!

Pro Tips for Making the Recipe

  • Don’t skip rinsing the black beans! This keeps the casserole from turning muddy.
  • Shredded rotisserie chicken saves time and delivers super juicy bites—no need to cook chicken from scratch if you’re in a rush.
  • If you crave extra flavor, squeeze a little lime juice and dust more fresh cilantro right before serving.
  • Check rice doneness before pulling from the oven. If it’s not tender enough or the mix seems dry, add a splash of broth, re-cover, and bake for a bit longer.
  • Let the casserole rest 10 minutes after baking—it sets up for easier slicing and serving.

How to Serve

This casserole truly shines as a stand-alone meal, but here are some delicious ways to enjoy it:

  • As a Flavorful Main: Scoop big portions directly from the dish with all the toppings.
  • Burrito Style: Spoon filling into flour tortillas for grab-and-go wraps.
  • With Chips: Serve as a hearty dip alongside warm tortilla chips.
  • Salad Bowl: Layer leftovers over a big bed of chopped romaine and drizzle with zesty ranch for a Tex-Mex salad.

Make Ahead and Storage

Storing Leftovers

Cover and refrigerate any leftovers for up to 4 days. This casserole reheats like a dream!

Freezing

Freeze portions in airtight containers for up to 2 months. Let thaw in the fridge overnight before reheating.

Reheating

Microwave single servings on medium until piping hot, or reheat covered in a 350°F oven until warmed through. Add a splash of broth if it seems dry.

FAQs

  1. Can I use leftover rotisserie chicken for this casserole?

    Absolutely, leftover or rotisserie chicken is a fantastic shortcut that keeps the casserole moist and flavorful. Just shred or chop and toss it right in with the rest of the ingredients!

  2. What if I only have white rice?

    White rice works just as well! Just check it around the 40-minute mark since it usually cooks a bit faster than brown rice, and reduce liquid slightly if needed.White rice works just as well! Just check it around the 40-minute mark since it usually cooks a bit faster than brown rice, and reduce liquid slightly if needed.

  3. How spicy is this casserole with the recipe’s seasoning?

    There’s a gentle heat—enough to keep things interesting without burning your tastebuds. If you prefer milder dishes, reduce or skip the cayenne, or remove seeds from chilies. For more heat, add extra cayenne or throw in fresh jalapeños.

  4. Can I prep this casserole ahead of time?

    Definitely! Assemble everything up to a day in advance (cover and refrigerate), then pop it straight into the oven when you’re ready to bake. Great for meal prepping or planning ahead for a busy night.

Final Thoughts

This Chicken Burrito Casserole is everything you want in a quick, crowd-pleasing weeknight dinner—effortless, satisfying, and absolutely loaded with flavor. With its melting cheddar, tender chicken, and lively Tex-Mex spices, it’s the kind of dish you’ll come back to again and again. Don’t hesitate—gather your ingredients, try your own twists, and let this easy casserole earn its spot in your regular dinner rotation!

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Chicken Burrito Casserole Recipe

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  • Author: Evelyn
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings 1x
  • Category: Main-course
  • Method: Baking
  • Cuisine: Tex-Mex
  • Diet: Gluten Free
Print Recipe

Description

This Chicken Burrito Casserole is a delicious, all-in-one meal that combines tender shredded chicken with brown rice, beans, flavorful veggies, and a bold homemade burrito seasoning. Topped with cheese and baked until bubbly, it’s an easy, nutritious casserole packed with classic Tex-Mex flavors. Perfect for busy weeknights or meal prep!

Ingredients

Units Scale

Seasoning

  • 1 tbsp chili powder
  • 1/2 tsp cayenne pepper
  • 2 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1 tsp black pepper

Casserole

  • 1/2 cup white onion, chopped
  • 1 red bell pepper, diced
  • 1 cup uncooked brown rice
  • 3 cups low sodium chicken broth
  • 2 green chilies, deseeded and chopped
  • 1 tbsp olive oil
  • 2 tbsp tomato paste
  • 1 cup corn kernels (drained or frozen)
  • 1 (14 oz) can black beans, drained and rinsed
  • 5 cups cooked chicken, shredded
  • 1 1/4 cups cheddar cheese, shredded

Toppings

  • Cilantro, chopped
  • Green onion, chopped
  • Avocado, chopped
  • Salsa

Instructions

  1. Prepare the Seasoning – In a small bowl, combine chili powder, cayenne pepper, garlic powder, smoked paprika, onion powder, cumin, oregano, salt, and black pepper. Mix well and set aside.
  2. Sauté the Vegetables – Heat olive oil in a large oven-safe skillet or casserole dish over medium heat. Add the chopped onion and diced red bell pepper. Sauté for 3–4 minutes until softened and fragrant.
  3. Layer the Casserole – Stir in the tomato paste and the prepared seasoning, then add the uncooked brown rice. Mix to coat the rice and vegetables evenly with the seasoning. Add the green chilies, corn, black beans, cooked shredded chicken, and chicken broth. Stir until well combined and evenly distributed.
  4. Bake the Casserole – Preheat the oven to 375°F (190°C). Cover the dish tightly with foil or a lid. Bake for 40–45 minutes until the rice is tender and most of the liquid is absorbed.
  5. Add Cheese and Finish Baking – Remove the cover, sprinkle the shredded cheddar cheese evenly on top. Bake uncovered for an additional 7–10 minutes, or until the cheese is melted and bubbly.
  6. Add Toppings and Serve – Let the casserole cool for a few minutes. Top with chopped cilantro, sliced green onions, avocado, and your favorite salsa before serving. Enjoy your hearty Chicken Burrito Casserole!

Notes

  • You can substitute brown rice with white rice, but decrease the cooking time and liquid slightly.
  • For a vegetarian option, omit the chicken and add more beans or roasted vegetables.
  • This casserole freezes well. Store leftovers in an airtight container for up to 3 months.
  • Use rotisserie chicken for an even quicker prep time.
  • Customize the toppings to your liking – try sour cream, jalapeños, or diced tomatoes.

Nutrition

  • Serving Size: 1/8 casserole
  • Calories: 365
  • Sugar: 3g
  • Sodium: 710mg
  • Fat: 13g
  • Saturated Fat: 5g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 5g
  • Protein: 30g
  • Cholesterol: 68mg
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Hey, I'm Evelyn! I'm a home cook with a passion for fun, real recipes that make my kitchen my happy place. Dive in and share the flavor of my everyday foodie adventures!

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