Description
This Easy Chicken Burrito Casserole is a flavorful, wholesome one-dish meal combining tender shredded chicken, brown rice, black beans, vegetables, and spices, all baked to perfection and topped with melted Monterey Jack cheese. Perfect for a comforting weeknight dinner with minimal prep.
Ingredients
Scale
Vegetables and Aromatics
- 1/2 cup finely diced onion
- 1 red bell pepper, diced
- 1 cup corn kernels, frozen
- 1 4 ounce can mild green chilies
Protein and Legumes
- 5 cups shredded chicken
- 1 14 ounce can low sodium black beans, drained and rinsed
Grains and Starches
- 1 cup uncooked parboiled long-grain brown rice (can also use long grain white rice)
Seasonings and Condiments
- 3 tablespoons fajita seasoning (homemade or store-bought)
- 1/8 teaspoon cayenne pepper (optional)
- 2 tablespoons tomato paste
- 1 tablespoon olive oil
Liquids
- 3 cups reduced sodium chicken broth
Dairy
- 1 1/4 cups shredded Monterey Jack cheese
Instructions
- Preheat and Combine Base Ingredients: Preheat your oven to 400°F. In a 9×13 inch baking dish, mix together the diced onion, red bell pepper, uncooked rice, fajita seasoning, and cayenne pepper if using. Stir thoroughly to combine these base ingredients evenly.
- Prepare Broth Mixture: In a separate bowl or measuring cup, whisk together the reduced sodium chicken broth, mild green chilies, tomato paste, and olive oil until the mixture is smooth and well combined, ensuring an even flavor throughout the casserole.
- Add Broth Mixture to Dish: Pour the broth mixture over the rice and vegetable mixture in the baking dish. Stir well to ensure the rice is evenly coated and submerged in the liquid to promote even cooking and absorption.
- Incorporate Protein and Beans: Add the shredded chicken, drained black beans, and frozen corn kernels to the baking dish. Stir again gently until all ingredients are well combined, distributing them evenly throughout the dish for balanced flavors.
- Cover and Bake: Cover the baking dish tightly with aluminum foil to trap steam. Bake in the preheated oven for 65-70 minutes, or until the rice has absorbed most of the liquid and is tender.
- Add Cheese Topping: Remove the casserole from the oven and carefully take off the aluminum foil. Sprinkle the shredded Monterey Jack cheese evenly over the top of the casserole.
- Melt Cheese: Return the uncovered casserole to the oven and bake for an additional 5-10 minutes until the cheese is melted and slightly golden, adding a deliciously creamy top layer.
- Cool and Serve: Remove the casserole from the oven and let it cool for 5-10 minutes before serving. Garnish with fresh cilantro, green onions, salsa, and avocado if desired for extra flavor and freshness.
Notes
- Cooking time may vary depending on your oven and the type of rice used; parboiled brown rice generally requires about 70 minutes covered plus 5 minutes with cheese.
- If the casserole seems soupy when checked, stir gently and return to the oven to allow more liquid to absorb, as rice continues to soak up moisture as it rests.
- Homemade fajita seasoning is recommended, but store-bought fajita or taco seasoning can be used as a convenient substitute.
- If you don’t have pre-cooked shredded chicken, you can use rotisserie chicken or cook chicken breasts by boiling or baking (25 minutes at 375°F), then shred with forks.
Keywords: chicken casserole, easy dinner, burrito casserole, baked rice dish, Mexican casserole, shredded chicken recipe