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Home | Recipes | Chicken Burrito Casserole

Chicken Burrito Casserole

Published on September 29, 2019 by Stephanie Kay

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Everything you love about a burrito in one simple dish, this chicken burrito casserole is the perfect weeknight meal! Filled with rice, shredded chicken, beans, and veggies, and topped with cheese, this recipe works well as a healthy lunch, dinner, or meal prep idea.

Chicken Burrito Casserole

There is nothing like a one-pot meal that you can throw together, walk away, and let the oven do all of the work, and this chicken burrito casserole is exactly that! Not only is this dish incredibly easy to prepare (and I mean incredibly!), but it’s a well-balanced meal complete with carbohydrates, protein, and fat that works well for lunch and dinner alike. Packed full of rice, beans, and plenty of veggies, it’s a great meal prep idea, or a simple weeknight dinner idea that will leave you with leftovers for days to come.

This chicken burrito casserole calls for cooked chicken, so it’s the perfect dish to make with leftovers, or grab a whole roast chicken at the grocery store to save yourself some prep work!

More Chicken Casseroles:

  • Greek Chicken Casserole
  • Chicken Tortilla Casserole
  • Chicken Broccoli Rice Casserole
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Chicken Burrito Casserole

Chicken Burrito Casserole

Author: Stephanie Kay

Packed full of protein, fibre and veggies, this healthy chicken burrito casserole works well as a meal prep idea or simple weeknight dinner.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings 1x
  • Category: Mains
  • Cuisine: Gluten-Free
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Ingredients

  • 1/2 red onion, diced
  • 1 red bell pepper, diced
  • 1 jalapeño, minced
  • 1 cup dry long-grain white rice, basmati or jasmine
  • 2 tablespoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/2 teaspoon sea salt
  • 1 cup corn kernels, frozen
  • 14oz can black beans, strained and rinsed
  • 450g cooked chicken, shredded (6 cups or 3 chicken breasts)
  • 3 1/2 cups chicken broth
  • 1 tablespoon olive oil
  • 2 tablespoons tomato paste
  • 150 grams Monterey Jack or Havarti cheese, grated
  • Cilantro, to serve
  • Green onion, to serve

Instructions

  1. Preheat oven to 400°F.  (If you don’t have cooked chicken, bake the chicken breasts in the oven for 25 minutes. Once cooked, place chicken on a cutting board and use two forks to shred the chicken into bite-size pieces.)
  2. In a large baking dish (I used 9 x 13 inch), add onion, bell pepper, jalapeño, rice, chili powder, garlic powder, cumin, oregano and salt and stir to combine.
  3. In a separate bowl or measuring cup, combine chicken broth, tomato paste and olive oil and whisk until well combined.
  4. Transfer broth mixture to the baking dish and stir to combine with the rice mixture.
  5. Add chicken, black beans and corn to the baking dish and give it one final stir until everything is well incorporated.
  6. Cover the baking dish with aluminium foil and then transfer to the oven to bake for 50-60 minutes or until all of the liquid is absorbed.
  7. Once complete, remove the baking dish from the oven, remove the aluminium foil, and sprinkle with grated cheese.
  8. Return the baking dish to the oven for a final 5-10 minutes until cheese has melted and is slightly golden.
  9. Remove from the oven, allow to cool slightly, and serve with a sprinkle of fresh cilantro and spring onion as desired.

Nutrition

  • Serving Size: 1 slice
  • Calories: 361 calories
  • Sugar: 4 grams
  • Fat: 11 grams
  • Carbohydrates: 37 grams
  • Fiber: 6 grams
  • Protein: 28 grams

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    Comments

    1. Paula says

      April 12, 2020 at 11:39 am

      How many calories does the recipe have

      Reply
      • Stephanie Kay says

        April 13, 2020 at 9:12 am

        There are 361 calories per serving, all of the nutritional information is noted below the instructions. 🙂

        Reply
        • Karen says

          February 8, 2021 at 11:04 pm

          I made this recipe exactly how it says to and it was delicious! The only problem is that it was more a soup than a casserole. Has this happened to anyone else?

          Reply
          • Stephanie Kay says

            February 9, 2021 at 8:31 am

            Assuming the rice was raw and it was covered, it probably just needed a little more time in the oven. Exact oven temperature can vary from one oven to the next so, depending on your oven, it may require extra time to absorb all of the liquid.

            Reply
          • N.Theobald says

            June 8, 2021 at 8:04 am

            I just made this for the first time and found it delishious but a little wet even though the rice was very well cooked. Next time I will add just a bit more raw rice. I think my jasmin rice doesn’t need quite so much liquid. Will definitely make again! Good recipe to drop off to a family or sick friend.

            Reply
            • Elaine says

              February 21, 2022 at 5:51 pm

              Absolutely perfect just as it stands. This is definitely a keeper!! Delicious.

            • Stephanie Kay says

              February 22, 2022 at 8:52 am

              So happy to hear it! Thanks for sharing. 🙂

            • Nicole says

              July 25, 2022 at 4:41 pm

              Can you substitute with cauliflower rice?

            • Stephanie Kay says

              July 26, 2022 at 8:26 am

              No, it will not work as it will affect the liquid ratio since cauliflower does not absorb water as rice does.

          • Glenna says

            March 17, 2023 at 2:26 pm

            Hi, I have made numerous times and always a hit.
            It has happened once but I had used a different size dish so I just had to put back into oven for longer and then it soaked up liquid.
            Hope that helps.

            Reply
            • Trish says

              June 12, 2024 at 7:11 pm

              Excellent. All three men in the house have asked to have it added to the rotation!! Perfect.

        • Anonymous says

          October 7, 2022 at 2:03 am

          Hi Stephanie, Can I make this in bread tin ?

          Reply
          • Stephanie Kay says

            October 7, 2022 at 8:22 am

            No, it will not fit.

            Reply
          • Emma Wilson says

            November 11, 2022 at 9:26 am

            Greetings from Germany! This went down a storm with my teenage son! He ate 3 portions for dinner and finished the leftovers for breakfast!! Very quick and easy to prepare, nutritious and tasty! I used Basmati rice but next time it will be long grain. I wouldn’t use Jasmine, too sticky and mushy. Only thing I added were some chipotle flakes and I used turkey breast pieces that I light fried for a few minutes. Delicious! Thank you for a great recipe, I’m off to explore the rest of your recipes.

            Reply
            • Stephanie Kay says

              November 12, 2022 at 6:37 am

              Thank you so much for sharing, I’m so happy you and the family enjoyed it! Thank you so much for sharing!

          • Anonymous says

            June 18, 2023 at 11:58 pm

            I feel like you should specify which rice. They all take different amount of times & liquid to cook properly. Jasmine is much different than basmati 🤷🏼‍♀️

            Reply
            • Stephanie Kay says

              June 19, 2023 at 8:21 am

              I’ve test it with both, and it works with both styles of rice. The cooking time may vary slightly depending on individual oven temperature and whether or not it’s covered with aluminum foil (as per the directions, it should be but many people miss this step).

        • Jo Ann Blackwell says

          April 25, 2023 at 7:56 am

          It doesn’t say how many servings there are!

          Reply
          • Stephanie Kay says

            April 25, 2023 at 9:54 am

            It’s noted in the recipe card, the nutrition information is based on 8 servings.

            Reply
      • Chantal says

        October 8, 2022 at 8:21 am

        Have you ever tried using quinoa instead of rice? Just wondering if it would work out ok.

        Reply
        • Stephanie Kay says

          October 8, 2022 at 1:28 pm

          I’m not sure, I’ve never tested it.

          Reply
    2. Emily says

      May 5, 2020 at 4:33 pm

      Is the rice cooked prior to combining the other ingredients or uncooked ?:)

      Reply
      • Stephanie Kay says

        May 6, 2020 at 8:25 am

        It’s uncooked! You add it dry and it will cook in the oven.

        Reply
        • Kathy Aslin says

          April 6, 2021 at 1:33 pm

          I make this for my family quite often. Everyone enjoys it. ??

          Reply
        • Cortney says

          December 1, 2024 at 6:38 pm

          Can you use Minute white rice?

          Reply
          • Stephanie Kay says

            December 2, 2024 at 7:45 am

            No, minute rice is pre-cooked, the rice must be fully raw/uncooked for the ratios to work.

            Reply
      • Evelyn says

        May 23, 2022 at 8:11 pm

        This was so easy to put together and tastes delicious. My entire family loved it! I have a couple picky eaters and they loved it! Thank you for sharing.

        Reply
        • Stephanie Kay says

          May 24, 2022 at 8:32 am

          I’m so happy you and the family enjoyed it, thank you for the rating!

          Reply
          • Ss says

            June 21, 2023 at 1:41 pm

            Do you rinse the rice first

            Reply
            • Stephanie Kay says

              June 21, 2023 at 3:48 pm

              Yes, you can!

    3. Meagan says

      August 3, 2020 at 8:42 am

      Could you sub brown rice with the same cooking time?

      Reply
      • Stephanie Kay says

        August 3, 2020 at 8:49 am

        You’d likely need to extend the cooking time about 20 minutes. Although I have not tested it, I would not suggest it as it could potentially dry out the other ingredients.

        Reply
        • Karen says

          June 9, 2023 at 10:29 pm

          I have made this a few times and only used brown rice. Turned out great each time, did have to extend the cooking time. It did not dry out. My husband’s favorite.

          Reply
          • Stephanie Kay says

            June 10, 2023 at 12:11 pm

            Thanks for sharing! Happy to hear it works with brown rice with a little extra cooking, and happy it’s a hit with your husband. 🙂

            Reply
    4. ashok says

      November 1, 2020 at 5:21 am

      Guys, Thanks For sharing this Great Recipe. My Family Loved it. I am definitely sharing this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.

      Reply
      • Lauren says

        April 3, 2023 at 6:46 pm

        What have you served with this dish?

        Reply
        • Stephanie Kay says

          April 4, 2023 at 8:01 am

          It’s great on its own, with a side of green salad, or a side of veggies such as broccoli or asparagus. Adding avocado or salsa on top is also delicious!

          Reply
      • Kate says

        February 3, 2024 at 5:53 pm

        I loved this recipe. I was wondering if you could use raw chicken instead/ how much longer it would need to be in the oven.

        Reply
        • Stephanie Kay says

          February 4, 2024 at 9:14 am

          Although I’ve not tested it, it will probably take a similar amount of time, or an additional 10 minutes or so.

          Reply
    5. Alethea says

      November 1, 2020 at 2:19 pm

      If I want to serve this OVER rice instead of putting in (some low carb folks in our fam), how should I adjust liquid?

      Reply
      • Stephanie Kay says

        November 2, 2020 at 9:28 am

        Unfortunately, the recipe can not be adjusted that way since rice is the base of the dish.

        Reply
      • Robin says

        June 9, 2022 at 1:32 pm

        I did this by doing half the liquid. It worked great. I don’t eat rice either so it worked perfect.

        Reply
    6. agra419 says

      November 4, 2020 at 6:43 pm

      I made this tonight and it was pretty good. My husband liked the amount of corn and beans—not too much. I should have added an additional jalapeno or some Cayenne pepper to the mix prior to baking since we like it spicy, but bottled sauces sufficed for heat. I also had a few extra toppings available: avacado, sour cream, and crushed tortilla chips; Otherwise the recipe was made as-in and I’ll definitely make it again.

      Reply
      • Rita says

        April 28, 2022 at 2:57 pm

        I made it exactly as written and it was great. Desiring a vegetarian version, I cut the chicken and added an extra cup of corn and a can of mixed beans also drained and rinsed. Also desiring to use my instapot, I cut the liquid to 3 cups. I cooked it on high pressure for 3 min and let rest for 10 min and then released the pressure. I stirred it, transferred it to the casserole pan, added cheese and finished it under the broiler. Turned out awesome.

        Reply
        • Stephanie Kay says

          April 29, 2022 at 3:10 pm

          Such great ideas and so happy it turned out! Sounds delicious.

          Reply
    7. Jeanette says

      November 14, 2020 at 2:29 pm

      Can this be frozen before baking?

      Reply
      • Stephanie Kay says

        November 16, 2020 at 8:35 am

        I would not recommend freezing before baking, however, it can certainly be frozen once it’s cooked.

        Reply
        • Amber says

          September 17, 2022 at 3:19 pm

          What temp and how long to cook after cooked/frozen?

          Reply
          • Stephanie Kay says

            September 20, 2022 at 8:44 am

            To reheat after cooking, preheat the oven to 350°F, place your in an oven-proof casserole dish covered with foil, and heat a single portion for 10 minutes or an entire pie for 30-40 minutes until warmed through. To reheat from frozen, follow the same instructions but extend the cooking time to 60-90 minutes to ensure the entire casserole is completely warmed through.

            Reply
    8. Nancy Carscadden says

      November 15, 2020 at 6:38 am

      Delicious! And so easy to make. Will certainly make it again.

      Reply
      • Hiedee says

        October 10, 2021 at 8:17 pm

        Can this be made with minute rice instead

        Reply
        • Stephanie Kay says

          October 11, 2021 at 9:12 am

          No, unfortunately, it can’t be made with minute rice. Since minute rice is pre-cooked and de-hydrated it will affect ingredient ratios, cooking times, and the liquid will not absorb, only long-grain rice will work.

          Reply
    9. Alyssa Dalton says

      November 15, 2020 at 8:05 am

      Love this dish!! So flavourful. Great for a week night dinner, with lots of left overs.

      Reply
      • Anonymous says

        February 22, 2022 at 9:55 pm

        Can you substitute ground beef instead of chicken?

        Reply
        • Stephanie Kay says

          February 23, 2022 at 8:09 am

          I haven’t tested it but it should work!

          Reply
    10. Karen says

      November 15, 2020 at 8:27 am

      Simple and delicious, and a perfect comfort meal – especially on a cold day!

      Reply
    11. Yvonne Brown says

      November 15, 2020 at 9:24 am

      My grandchildren love this recipe and it is so flavourful the adults like it too.
      We have it as one of our staples.

      Reply
      • Amber says

        March 27, 2021 at 7:32 pm

        My fave recipe I think! Top with plain yogurt, cilantro and hot sauce! The best, and a crowd pleaser!!

        Reply
    12. Nanette Murray-Andreasen says

      November 15, 2020 at 9:38 am

      Looks do simple and basicslly in one dish

      Reply
    13. Sylvie Brule says

      November 15, 2020 at 9:41 am

      Every time we roast chicken I make 2 to make this! It is so filling and my teens love it!!!!I cook Stephanie Kays ‘s allergy pills!

      Reply
    14. Ernie says

      November 15, 2020 at 12:49 pm

      Easy to make. Wonderful flavours. Good reheated next day. A regular in our meal rotation.

      Reply
    15. Sarah Kenneally says

      November 15, 2020 at 1:17 pm

      One of my first Stephanie Kay recipes that I made and the whole family loved it!

      Reply
    16. Ann Marie says

      November 15, 2020 at 2:03 pm

      Really good!!! I have made it a couple of times and everyone loves it!

      Reply
    17. Melanie Couch says

      December 1, 2020 at 7:47 am

      I’d love to make this as a crock pot meal. Think it can be done?

      Reply
      • Stephanie Kay says

        December 1, 2020 at 8:30 am

        Hey Melanie! Unfortunately, no, I would not suggest making this dish in a crock pot.

        Reply
    18. Melanie Couch says

      December 1, 2020 at 7:50 am

      Think this will work in the crock pot?

      Reply
      • Stephanie Kay says

        January 20, 2022 at 8:01 am

        No, I would not recommend it.

        Reply
    19. Shelly says

      December 11, 2020 at 7:42 pm

      I followed the recipe exactly as written but after 50 minutes it’s still a consistency fo a soup and the rice is hard. 3 1/2 cups of chicken broth is correct?

      Reply
      • Stephanie Kay says

        December 12, 2020 at 9:37 am

        Hey Shelly! Yes, the 3 1/2 cups is correct. To confirm, what type of rice did you use? And did you cover the baking dish with aluminium foil in the oven?

        Reply
    20. Kathy Nelson says

      December 13, 2020 at 10:48 pm

      Can I omit the beans and could I use chopped bell peppers in it’s place?

      Reply
      • Stephanie Kay says

        December 14, 2020 at 8:38 am

        Yes, just be sure to add 1 1/2 cup chopped bell pepper (and/or corn) to keep the ratios accurate.

        Reply
    21. Kathy Newcomer says

      December 16, 2020 at 5:55 pm

      Very tasty. Great flavors. There is only 2 of us so I split the recipe.

      Reply
      • Stephanie Kay says

        December 16, 2020 at 6:33 pm

        So happy to hear it, thanks for sharing!

        Reply
    22. Melanie Hogan says

      January 4, 2021 at 4:23 pm

      LOVE, LOVE, LOVE!!! I made this for my extended family and they loved it. It is great for lunch leftovers too!!

      Reply
    23. Natalie says

      January 18, 2021 at 9:05 pm

      Just made this for dinner tonight and my husband said “Wow, this tastes like it’s from a restaurant”. So happy I decided to make this, it’s nutritious and delicious!

      Reply
    24. Nabiha says

      January 31, 2021 at 12:25 am

      Hey. I cooked this recipe with jasmine rice and after 50 minutes the consistency is of a soup. What can j do?

      Reply
      • Stephanie Kay says

        January 31, 2021 at 8:28 am

        Assuming you used raw rice, depending on the exact temperature of your oven (interesting, it can actually vary from one to the next) it may simply need more time. Also, some raw chicken contains added water, so if you used raw chicken this may be contributing to the liquid. I would leave it covered for an additional 10-15 minutes and then check it again, or you can scoop out some of the extra liquid and return it to the oven until it’s absorbed.

        Reply
    25. Andrea says

      February 4, 2021 at 8:57 pm

      I have to say I was skeptical as I do not have good success with casseroles that depend on cooking the rice in the pan with all ingredients, but this recipe was Awesome! It turned out well according to directions and was really tasty! I took another commenter’s advice and topped with fresh tomatoes, avocados, black olives, and served with crumbled tortillas chips. Will definitely make again!

      Reply
    26. Joy says

      February 17, 2021 at 11:10 pm

      Very tasty, healthy ingredients, but took much longer to cook the rice than was stated in the recipe. After 35 minutes it was still a soup, so increased the temperature to 375, and it still took over 45 minutes more. I’ll make this again, but plan ahead for the extra time. I served this with warmed flour tortillas and toppings (salsa, chilies, cheese, sour cream) so we could build our own burrito – worked out great! Oh, I’m cooking for little ones, so did not use the jalapeño in the casserole, but sliced some fresh for people to add at the table – my husband said he liked it better that way – “it tastes fresher”.

      Reply
      • Stephanie Kay says

        February 18, 2021 at 6:53 am

        Happy you enjoyed the recipe, Joy! Just to clarify, the recipe says to preheat the oven to 400°F and cook for 50-60 minutes, which will help with the texture and cooking time. 🙂

        Reply
    27. Janet says

      February 18, 2021 at 6:26 pm

      This was a delicious casserole and will be made again. Even my husband liked it minus jalapeño peppers and less chilli powder since he can’t handle spices. Followed the instructions and it cooked perfectly in 50 minutes. However I found it wasn’t clear on the oven temperature. I went through the comments and found one that clarified the temp. Other than that not one complaint-thanks so much.

      Reply
    28. Sarah says

      February 24, 2021 at 8:30 pm

      This was very good and perfect for leftovers! I cut back on the chili powder and jalapeño so it wouldn’t be too spicy for my kids. At 60 minutes in it was still very soupy and the rice wasn’t cooked so I transferred it to my Dutch oven and cooked it until the liquid was absorbed, about 5 minutes. Then put it back into the oven to finish it. I’m wondering if the size of the casserole dish makes a difference? I used a 2.5 quart that was about 3” deep but maybe 9”x7” and it was filled to the top. Will try next time in a more shallow and longer dish.

      Reply
    29. Stephanie B says

      March 9, 2021 at 7:10 am

      This was SO good & easy to make. My whole family liked it. I did leave out the red pepper and jalepenos. I really liked the flavor that came out of the combination of cumin, garlic, oregano, chili powder, chicken broth and tomato paste. SO good. Will definitely make this again. 🙂

      Reply
    30. Crissy says

      April 7, 2021 at 7:46 pm

      This was so good! I skipped the onion and jalapeno, used 2 tsp chili powder, 3 cups chicken broth, and Zatarain’s parboiled rice! It was perfectly cooked at 50 minutes, then 5 to melt the cheese! Great recipe!

      Reply
    31. Isabelle Ainslie says

      June 21, 2021 at 9:55 pm

      Great recipe! Super easy to follow and tasted great! Made for two people, and we’re both already looking forward to the leftovers!

      Reply
    32. Penny says

      July 6, 2021 at 8:24 pm

      Followed recipe as written except for leaving in oven an extra 20 minutes because of extra liquid. Delicious, will keep in rotation.

      Reply
    33. Kathy says

      August 18, 2021 at 1:16 pm

      Really like this recipe! Lots of yummy stuff in a casserole. Freeze the leftovers and have an easy dinner for another night. ?

      Reply
    34. Joan Ostler says

      September 6, 2021 at 3:47 pm

      Most of your ingredients are in cups or spoonfuls but I don’t know how to figure the grams on the cheese.

      Reply
      • Stephanie Kay says

        September 7, 2021 at 8:18 am

        150 grams is roughly 1 cup of grated cheese!

        Reply
    35. Irene McBride says

      September 8, 2021 at 4:36 pm

      I have made several times! It comes out perfect every time. Everyone I have it for just loves it. This is a true keeper, thank you for such a nutritious and great tasting recipe! So appreciate it!!

      Reply
      • Stephanie Kay says

        September 9, 2021 at 9:34 am

        Thank you for sharing! I’m so happy everyone enjoys it. 🙂

        Reply
    36. Melissa says

      November 8, 2021 at 9:15 pm

      Would love to make this but there is an ad blocking step 2 in the recipe.
      Can you provide step 2 please?

      Thanks!
      Melissa

      Reply
      • Stephanie Kay says

        November 9, 2021 at 7:13 am

        The remainder of the step in just below the ad. To confirm, it’s “In a large 2 or 3-quart baking dish, add onion, bell pepper, jalapeño, rice, chili powder, garlic powder, cumin, oregano and salt and stir to combine.”

        Reply
    37. Beth says

      November 9, 2021 at 12:15 pm

      Hi!
      How many servings does this make?

      Reply
      • Stephanie Kay says

        November 9, 2021 at 12:23 pm

        The nutrition information for the recipe is based on 8 servings, but you can make the portions as big or small as you like. 🙂

        Reply
    38. Angela says

      November 19, 2021 at 11:12 pm

      Adding this to the dinner rotation. I like the family will enjoy this.

      Reply
    39. Ann says

      January 7, 2022 at 2:33 pm

      Can you make this with raw chicken? Has anyine tried it with another protein, like grind handburg or steak?

      Reply
      • Stephanie Kay says

        January 8, 2022 at 9:33 am

        You can certainly make it with another protein, such as turkey, pulled beef, ground beef, ground chicken, etc, however, it would need to be cooked before baking.

        Reply
    40. Elizabeth says

      January 24, 2022 at 12:01 pm

      I’m trying this tonight, but just wondering how the chicken doesn’t get dried out cooking it ahead of time? Seems like it could just be cubed up and mixed in, since the dish takes so long to bake anyway. Has anyone tried this?

      Reply
    41. Heather says

      February 11, 2022 at 9:01 pm

      Absolutely delicious! I almost made it more into a taco casserole and added avocado, sour cream and salsa on top and woooowwww it was amazing!

      Reply
    42. Leslie says

      February 24, 2022 at 3:57 pm

      First time making it and consistency was perfect. Next time would customize with little more spice but jalapeño is always a guess on spice level. Definitely a keeper recipe!

      Reply
      • Stephanie Kay says

        February 25, 2022 at 8:17 am

        So happy you enjoyed it, and a little more spice is always a good idea. 🙂

        Reply
    43. jane says

      April 6, 2022 at 8:13 pm

      soooo good. soooo easy. soooo tasy!

      Reply
      • Stephanie Kay says

        April 7, 2022 at 8:36 am

        I’m so happy you enjoyed it!

        Reply
    44. Samantha says

      April 27, 2022 at 7:24 pm

      OMG! This recipe is incredible. We topped it off with sour cream and avocado.
      I put the bell pepper, jalapeño, and onion in my food processor so it was sooo incredibly easy. An instant staple in our household. Can’t wait to search your archive of recipes for more to try!

      Reply
      • Stephanie Kay says

        April 28, 2022 at 8:15 am

        I’m so happy you liked it, thank you so much for sharing!

        Reply
    45. Jessica Englerth says

      June 5, 2022 at 5:38 pm

      i only had instant rice so i used 1 cup and half of the liquid. Baked for 30 minutes covered. Turned out perfect!

      Reply
      • Stephanie Kay says

        June 6, 2022 at 8:08 am

        So happy you liked it and thanks for sharing! 🙂

        Reply
    46. Angela says

      June 21, 2022 at 9:25 pm

      Yum! This looks tasty.

      Reply
      • Stephanie Kay says

        June 22, 2022 at 7:33 am

        It’s a tasty one for sure!

        Reply
    47. Trudi says

      July 22, 2022 at 7:47 pm

      We loved this so much!! I left out the corn but added kidney beans and used a jack/cheddar mix for the cheese. AMAZING!!! Thank you so much!!

      Reply
      • Stephanie Kay says

        July 25, 2022 at 8:41 am

        I’m so happy you enjoyed it and I love the swaps and additions. Thank you so much for sharing!

        Reply
    48. Keira says

      August 7, 2022 at 10:54 pm

      Adding this to the menu plan for this week.

      Reply
      • Stephanie Kay says

        August 8, 2022 at 9:09 am

        So fun, hope you enjoy it!

        Reply
    49. Shari P says

      August 13, 2022 at 6:53 pm

      Delicious. Instead of all the seasonings and tomato paste, even the vegetables, I added 1/2 cup of my homemade red chili sauce. I guess I prefer a simpler “burrito” . Mine was wet as well but I prefer that over dry any day and that way leftovers are better too. I’ll be making this again. I love that everything goes in at once, except the cheese, so convenient. I also added some cotija because I had it. I’m going to try with other types of meet. After all I like different meats.

      Reply
      • Stephanie Kay says

        August 15, 2022 at 1:15 pm

        Sounds delicious, so happy you enjoyed it! Thanks for sharing!

        Reply
    50. Ciera says

      August 25, 2022 at 7:03 pm

      We just made this recipe for dinner and it was delicious and simple! We did leave out the chili powder, cumin and oregano because we knew all the other ingredients would create enough flavor. It turned out absolutely delicious! We also had to use pepper jack cheese as the topper which added more flavor.

      Reply
      • Stephanie Kay says

        August 26, 2022 at 8:43 am

        So happy you liked it, thank you for sharing! 🙂

        Reply
    51. Esmeralda says

      September 1, 2022 at 10:21 am

      I would love to make this recipe if I could use brown rice and change the cheese to mozzarella, for medical reasons I am on the MD (WOE). Thanks

      Reply
      • Stephanie Kay says

        September 1, 2022 at 1:35 pm

        In order to change the rice to brown rice, you will ned to extend the cooking time 10-20 minutes as brown rice takes longer to cook, and you could easily swap the cheese without adjustment. 🙂

        Reply
    52. Leann says

      October 9, 2022 at 7:52 pm

      This recipe was outstanding! So flavorful and simple to put together. I followed the recipe as written and wouldn’t change a thing. This is definitely going to be one of my go to meals for my family. Thank you!

      Reply
      • Stephanie Kay says

        October 10, 2022 at 9:18 am

        I’m so happy you liked it, thank you so much for sharing!

        Reply
    53. Erin says

      October 10, 2022 at 10:43 am

      Making this tonight! So excited. Wondering if I can make ahead of time (assemble everything and then at dinner time, put it in the oven? Or will this affect the consistency of the rice?) Thanks so much!

      Reply
      • Stephanie Kay says

        October 10, 2022 at 10:51 am

        Fun! I supposed you could assemble the majority of the ingredients, however, I would wait to add the chicken, tomato paste, olive oil, and broth until you’re ready to cook. Leaving it too long would affect the texture and potentially make the ingredients “mushy” before they are cooked.

        Reply
    54. Margie says

      October 12, 2022 at 10:19 pm

      From Australia here. I’m assuming chili powder in the US is not just powdered chilis as it is here? Two tablespoons seems a lot 🙂
      Made this recipe last night, with a loss less chilli, and it is delicious. Will definitely make again. And Again.

      Reply
      • Stephanie Kay says

        October 13, 2022 at 12:01 pm

        Oh no! Yes, they are different things. “Chili powder” in North America is a seasoning blend of ground-dried chiles and other spices such as cumin, oregano, and paprika. The exact flavor and heat level will vary from blend to blend, and it’s definitely not as spicy as powdered chilis!

        Reply
    55. jan says

      October 13, 2022 at 7:42 am

      What temp is the casserole to be baked at? This recipe sounds fantastic but it need a little copy editing.

      Reply
      • Stephanie Kay says

        October 13, 2022 at 11:56 am

        It’s noted in step 1 of the instructions; “Preheat oven to 400°F.”.

        Reply
    56. Gina Lepore says

      October 17, 2022 at 6:05 pm

      This recipe is so easy to make and so delicious! My whole family loved it.

      Reply
      • Stephanie Kay says

        October 18, 2022 at 8:55 am

        I’m so happy the family enjoyed it, thanks for sharing!

        Reply
    57. Jolene says

      October 17, 2022 at 9:33 pm

      So good. Perfect consistency. I added a little poblano pepper and no jalapeños. Next time I’m going to try a can of Rotel. It’s a lot for two so will try 1/2 recipe.

      Reply
      • Stephanie Kay says

        October 18, 2022 at 8:57 am

        Love the swaps and the idea of adding Rotel! Happy you liked it and thanks for sharing. 🙂

        Reply
    58. Carissa says

      October 28, 2022 at 11:44 pm

      New to this website and this is the first dish I tried. I found it to he a bit dry and wished it was a bit more “saucy”. I ate it the next day in a tortilla wrap with a little bit more cheese and some guacamole and it was fabulous. I would definitely make again.

      Reply
    59. Anonymous says

      January 3, 2023 at 11:45 am

      Can I make this ahead of time?

      Reply
      • Stephanie Kay says

        January 4, 2023 at 8:31 am

        Yes, once fully cooked, it can be stored in the fridge for 5 days or frozen for up to 3 months.

        Reply
    60. Angela Reed says

      January 15, 2023 at 6:19 pm

      This was so good, even the kids loved it. Made it with rotisserie chicken

      Reply
      • Stephanie Kay says

        January 17, 2023 at 8:52 am

        Great idea to use rotisserie chicken! And so happy to hear it’s kid-approved. 🙂

        Reply
    61. Kristi says

      February 6, 2023 at 1:41 pm

      I subbed quinoa for rice + used a rotisserie chicken (COSTCO has my fave!) + it was delish!

      Because the rotisserie chicken is already so juicy, I cut the chicken stock measurement in half — also, because I am a cheese lover, I added a little extra cheese. Highly recommend putting your oven on a high broil (with the dish on the middle rack) for just 2 minutes of your final bake to get a great crust on the top of the casserole. YUM!

      Reply
      • Stephanie Kay says

        February 7, 2023 at 7:40 am

        Love the swaps – so happy it turned out! And thanks for sharing, I’m happy you enjoyed it. 🙂

        Reply
    62. Miss says

      February 18, 2023 at 6:28 am

      Love the flavor and ease of putting together. Followed the recipe except for using ground beef instead of chicken. I was hesitant because I’ve not had much luck with recipes cooking rice in the oven. Turned out perfect.

      Reply
      • Stephanie Kay says

        February 18, 2023 at 7:58 am

        I’m so happy you liked it and love the swap of ground beef! Thanks for sharing. 🙂

        Reply
    63. Lori says

      February 20, 2023 at 8:29 pm

      Made this with leftover pork roast in place of the chicken and it was delicious! Also added fresh squeezed lime just before eating. So good! Will definitely be making this again

      Reply
      • Stephanie Kay says

        February 21, 2023 at 4:39 pm

        Love the addition of lime juice, and happy you liked it! 🙂

        Reply
    64. Mariana says

      March 11, 2023 at 1:43 pm

      This has quickly began a family favourite, it’s so easy to make and so tasty! I often use canned chicken, and that shortens the preparation time even more.

      Reply
      • Stephanie Kay says

        March 11, 2023 at 3:36 pm

        I’m so happy you and the family like it, and love the tip about using canned chicken – great idea! Thank you for sharing. 🙂

        Reply
    65. Jill says

      March 21, 2023 at 11:13 am

      Hi Stephanie,
      I’m planning to make this casserole this weekend!
      One little question:
      When you say “dry rice”…do you mean uncooked? or uncooked and not rinsed? The instructions on my bag of basmati rice says to rinse before cooking…is that okay, or no?
      Thanks!

      Reply
      • Stephanie Kay says

        March 21, 2023 at 12:27 pm

        Yes, uncooked rice! You can rinse if you’d like to, but you don’t need to.

        Reply
        • Jill says

          March 21, 2023 at 3:51 pm

          Hmm, Gina from Skinnytaste recently posted her method for cooking rice. She doesn’t rinse her rice either. I’m going to stop bothering. If unrinsed rice is good enough for you gals, its good enough for me! 🙂
          Thank you!

          Reply
    66. Karen B. says

      April 24, 2023 at 6:39 pm

      I have made this three times it’s excellent..but after reading all the reviews about it being soupy I decided to look on package of rice I’m using and use the rice to liquid ratio on that then I add an extra half cup of liquid..it comes out perfectly every time

      Reply
      • Stephanie Kay says

        April 25, 2023 at 5:21 am

        I’m so happy you like it and appreciate the tip. Thank you for sharing! 🙂

        Reply
    67. Lori Wiggins says

      May 2, 2023 at 3:06 pm

      Great flavours good for leftovers easy to reheat

      Reply
    68. Sandra Thornton says

      May 2, 2023 at 3:08 pm

      I love this recipe! It’s so easy to make and is a hit with family and friends always.

      Reply
    69. Jennifer Foster says

      May 2, 2023 at 3:42 pm

      Delicious! Everyone loved it!

      Reply
    70. Carmen Alcantara says

      May 2, 2023 at 3:48 pm

      Love it!

      Reply
      • Stephanie Kay says

        May 3, 2023 at 4:15 pm

        I’m so happy you like it, thank you for sharing!

        Reply
    71. Krista says

      May 2, 2023 at 4:04 pm

      This was delicious and my kids all really enjoyed it. I needed to cook for another 30 mins to absorb all the liquid, but then it was great.

      Reply
      • Stephanie Kay says

        May 4, 2023 at 11:11 am

        I’m so happy you and the kids liked it, thank you for sharing!

        Reply
    72. Anonymous says

      May 2, 2023 at 4:37 pm

      very hearty and appetizing.

      Reply
    73. Janis says

      May 2, 2023 at 4:46 pm

      Easy to make and my family loved it. I really like casseroles as a main meal dish with a salad or just cut up veggies.

      Reply
      • Stephanie Kay says

        May 6, 2023 at 5:22 am

        Happy to hear the family liked it, and thank you for sharing, Janis!

        Reply
    74. Michelle says

      May 2, 2023 at 5:47 pm

      So good! Like many of the other comments, it took longer to cook the rice thoroughly, but the extra time was well worth it! Will make this again and again!

      Reply
    75. Suzanne says

      May 2, 2023 at 7:54 pm

      So easy to make, perfectly seasoned, delicious supper , all in one dish . Easy clean up. Can’t wait to eat the leftovers for lunch tomorrow!

      Reply
      • Stephanie Kay says

        May 6, 2023 at 5:26 am

        Amazing! So happy you like it, Suzanne. 🙂

        Reply
    76. Carissa D. says

      May 3, 2023 at 8:38 am

      Recipe is easy to make and turned out well. I needed a bit more punch of flavour, but that’s just MY preference. It’s very much a fajita in a casserole and the family loved it!

      Reply
      • Stephanie Kay says

        May 6, 2023 at 5:33 am

        Happy to hear the family enjoyed it!

        Reply
    77. Julie says

      May 8, 2023 at 5:55 pm

      My husband really liked it.He ate his in a burrito shell. I did just mix everything in one large bowl and poured it in the 9×13 pan. For me it was just easier. I had 8 oz of cheese and used all of it. I don’t think it is possible to have too much cheese 🙂 Easy to prepare and Will definitely make again. Thank you for sharing the recipe.

      Reply
    78. Julie says

      May 8, 2023 at 6:02 pm

      My husband really liked it. He ate his in a burrito shell. I did mix everything in one large bowl and poured into the 9×13. For me it was just easier. I used 8 oz of cheese. You really can not have too much cheese. Easy to make. I will be making again. Thanks for sharing the recipe.

      Reply
      • Stephanie Kay says

        May 9, 2023 at 5:50 am

        I’m so happy you liked it, thank you so much for sharing!

        Reply
    79. Sandra says

      June 18, 2023 at 7:55 pm

      I ne er make a whole recipe until I’ve tried it so only half. BUT OMG it was the very best. We don’t like black beans so substituted Mexican Pinto Beans. Was excellent. Will most certainly make again, but this time whole recipe. Thanks so much

      Reply
      • Stephanie Kay says

        June 19, 2023 at 8:12 am

        Amazing! I’m so happy you liked it, and really appreciate you sharing your adaptations. 🙂

        Reply
    80. Judith Nett says

      June 19, 2023 at 9:21 am

      Can you freeze this? Would I bake it first and then bake it?

      Reply
      • Stephanie Kay says

        June 19, 2023 at 10:46 am

        Yes, it can be frozen whole wrapped in plastic wrap, foil, and placed in a plastic bag or in an airtight container for up to 3 months. However, it must be fully cooked before freezing.

        Reply
    81. Beth says

      June 19, 2023 at 4:28 pm

      Can you make this in a slow cooker

      Reply
      • Stephanie Kay says

        June 19, 2023 at 6:25 pm

        I’ve not tested it, but I would not recommend it.

        Reply
    82. Maggie Gerk says

      June 20, 2023 at 10:28 am

      It is called chicken burrito casserole but the recipe never mentions burritos.

      Reply
      • Stephanie Kay says

        June 20, 2023 at 2:07 pm

        It’s a casserole, the deconstructed version of a chicken burrito.

        Reply
    83. Evie says

      June 20, 2023 at 4:14 pm

      Very tasty. We really enjoyed it. However, I wouldn’t use jasmine rice again. It was very mushy. I would probably use long grain and either increase the rice or decrease the liquid.

      Reply
      • Stephanie Kay says

        June 20, 2023 at 5:38 pm

        Thank you for sharing, so happy you and the family enjoyed it!

        Reply
    84. Brenda says

      June 21, 2023 at 3:08 pm

      This is a great recipe- I’d kick up the spices a notch next time, but really yummy! I used brown rice and there was no liquid after cooking but it did need a little more time. Just to confirm is the nutrition info. for 1 slice equal to 1/8 of the entire casserole?

      Reply
      • Stephanie Kay says

        June 21, 2023 at 3:47 pm

        I’m so happy you liked it, thank you SO much for sharing! Yes, the nutrition info is for 1/8 of the entire casserole.

        Reply
    85. Debbie says

      June 22, 2023 at 5:55 pm

      I made this today and it turned out perfect and was delicious. I will definitely make this again. My husband loved it.

      Reply
      • Stephanie Kay says

        June 23, 2023 at 8:23 am

        I’m so happy you liked it! Thank you so much for sharing.

        Reply
    86. Linda says

      June 24, 2023 at 2:05 pm

      I made this for the first time and it turned out perfect. I cut back on the jalapeño but didn’t need to. The next time I’m going to add some chili flakes. This could probably be made with ground beef as a beef burrito casserole too.

      Reply
      • Stephanie Kay says

        June 25, 2023 at 8:12 am

        I’m so happy you enjoyed it, and thank you so much for sharing your swaps! I’ve not tested it with ground beef, but it would likely work, just cook it before adding it. I also have a ground beef casserole you make like here: https://kaynutrition.com/stuffed-pepper-casserole/

        Reply
    87. Holly Brockman says

      June 26, 2023 at 3:53 pm

      I haven’t yet made it but in reading the comments, should the corn and beans be drained?

      Reply
      • Stephanie Kay says

        June 27, 2023 at 5:24 am

        Yes, if using canned, they should be drained.

        Reply
    88. Michelle says

      June 29, 2023 at 12:07 am

      Made it and added 1/2 cup more jasmine rice since my family loves rice so I adjusted to broth to accommodate the extra rice-which would be 1 3/4 cup more broth-but it turned out too mushy. Baked it for 65 minutes on 400. The veggies were too soft for my liking also. Is the rice supposed to be separated and fluffy or more like a jambalaya texture? Flavor was delicious though so I will try making this again but with regular long grain rice instead. My husband and daughter didn’t mind the mushiness and can’t wait for leftovers!

      Reply
      • Stephanie Kay says

        June 29, 2023 at 6:03 am

        I’m so happy that you liked it, thank you for sharing your adjustments as well! The rice is supposed to be a little softer, more like jambalaya texture, it sounds like you nailed it. 🙂

        Reply
    89. Casey says

      June 29, 2023 at 6:12 pm

      A real winner! Easy and delicious – have made this for a few people and everybody loved it. I used brown rice for extra fibre and soaked it in a jug of boiling water for 10 min first while preparing the other ingredients- this made the cooking time about the same as for white rice although it does need a little more liquid.

      Reply
      • Stephanie Kay says

        June 30, 2023 at 7:30 am

        I’m so happy you liked it, and thank you so much for sharing your tip!

        Reply
    90. Alexis says

      June 30, 2023 at 10:10 am

      absolutely loved this recipe! super tasty and easy to make! – there’s only two of us so i was wondering if i wanted to half this recipe would i still cook it for the same amount of time or do you think i’d reduce that as well? thank you!

      Reply
      • Stephanie Kay says

        July 1, 2023 at 6:09 am

        I’m so happy you liked it, thank you for sharing! In terms of halving the recipe, it depends on the size of your baking dish. If it’s the same depth, it will likely take 2/3 or 3/4 the same amount of time, it’s far less deep, it will likely take less time. It will certainly work, but you’ll likely have to keep an eye on it and test it out, sorry I can’t be more specific!

        Reply
    91. Anonymous says

      July 12, 2023 at 8:37 pm

      This was delicious! I used white basmati rice and it turned out perfect, not soupy. My 5 year old had 3 helpings and she can be a bit picky sometimes. The jalapeno didn’t even phase her so its the right spicy. Side note: this would be a great freeze dried meal for those with a FD!

      Reply
      • Stephanie Kay says

        July 13, 2023 at 8:27 am

        I’m so happy you and your 5 year old liked it, thank you so much for sharing!

        Reply
    92. Colleen Barylski says

      July 17, 2023 at 6:06 pm

      Recipe is a big hit in our house love it

      Reply
      • Stephanie Kay says

        July 18, 2023 at 5:21 am

        I’m so happy everyone enjoyed it, thank you so much for sharing Colleen!

        Reply
    93. Hope says

      July 27, 2023 at 6:04 pm

      Followed recipe exactly as written. I used long grain rice. Seasoning and taste were great. Overall texture was more like a thick soup. Rice was cooked through. Baked for an hour and 15 minutes at 400.
      Next time will cut liquid in half.

      Reply
      • Stephanie Kay says

        July 28, 2023 at 7:50 am

        Thanks for sharing!

        Reply
    94. Jane Boehmer says

      July 28, 2023 at 10:19 am

      I made this burrito casserole and although it didn’t say to cook the rice prior to putting in the dish, I’m thinking you intended for it to be cooked first? I have baked it way longer than the recipe calls for and the rice still isn’t tender, and instead hard.

      Reply
      • Stephanie Kay says

        July 29, 2023 at 6:10 am

        No, the rice must be added raw and the casserole dish covered before baking.

        Reply
    95. Desiree says

      August 2, 2023 at 6:04 pm

      I couldn’t follow the method due to forgetting to get tin foil 😅. But I followed all the ingredients and added a half cup of extra of rice. Great flavor! Definitely adding it to my repeat list!

      Reply
      • Stephanie Kay says

        August 3, 2023 at 5:13 am

        I’m so happy you liked it, thank you so much for sharing! 🙂

        Reply
    96. Narelle says

      August 5, 2023 at 3:45 am

      Thank you. My family & I love this dish. It’s simple, tasty & delicious.

      Reply
      • Stephanie Kay says

        August 5, 2023 at 5:29 am

        I’m so happy to hear it, thank you for sharing!

        Reply
    97. Amy says

      September 3, 2023 at 10:49 am

      Followed directions. Used basmati rice and roasted chicken to save time. It turned out amazing…perfect consistency! My daughter renamed it “life changing chicken burrito casserole” lol.

      Reply
      • Stephanie Kay says

        September 4, 2023 at 10:04 am

        Oh, I love that! I will have to consider changing the name to “Life Changing Chicken Burrito Casserole”. 😉
        Thank you for sharing!

        Reply
    98. Julie says

      September 12, 2023 at 5:07 pm

      My 3 boys plus husband love this receipt. I make it at least twice a month!

      Reply
      • Stephanie Kay says

        September 13, 2023 at 8:49 am

        I’m so happy you and the family enjoy it, thank you for sharing!

        Reply
    99. Kim M says

      September 12, 2023 at 8:12 pm

      So good. Cheesy and delicious

      Reply
    100. Jo says

      September 13, 2023 at 5:07 am

      I made this yesterday for dinner, it was delicious 😋 I will make again.
      Certainly made a lot, great for a big family

      Reply
      • Stephanie Kay says

        September 13, 2023 at 7:54 am

        Happy the family enjoyed it, thank you for sharing!

        Reply
    101. Melanie says

      September 13, 2023 at 9:21 am

      The prep takes me a lot longer than the recipe states, but I enjoy chopping and stirring, so I don’t mind. The result, about an hour later, is well worth it. Very tasty, healthy and simple, with the advantage for us of providing leftovers for the next day’s dinner. Winner winner chicken dinner!😄

      Reply
    102. Tanya says

      September 13, 2023 at 2:56 pm

      Family favourite

      Reply
    103. Maureen Luebbers says

      September 13, 2023 at 10:54 pm

      Made this for dinner tonight. What an easy recipe and so delicious! Served it with some chips and salsa, Amazing!

      Reply
    104. Sandra says

      September 18, 2023 at 8:36 pm

      This recipe is so easy to make and a winner with my whole family every time!

      Reply
    105. Dawn says

      October 9, 2023 at 12:23 pm

      Can this recipe be frozen after baked and then thawed and heated to serve later?

      Reply
      • Stephanie Kay says

        October 11, 2023 at 4:13 pm

        Yes, absolutely! Once fully cooked, you can freeze it, thaw it, and reheat it.

        Reply
    106. Amanda says

      December 19, 2023 at 10:25 pm

      So happy I gave this a try! After reading the comments I used 3 cups of stock and came out perfect. I used can corn and doubled it since I’m not a huge fan of black beans and came out amazing!

      Reply
      • Stephanie Kay says

        December 20, 2023 at 6:02 am

        Thank you for sharing, I’m happy you enjoyed it!

        Reply
    107. Charlene Coleman says

      January 2, 2024 at 3:23 pm

      This is a go to recipe for my family. Occasionally I substitute lean ground beef and beef broth. Always delicious!

      Reply
    108. Jimena says

      January 2, 2024 at 3:37 pm

      10/10!!! Great recipe! My family loves it! Easy to prepare and super-savoury!

      Reply
    109. Barb says

      January 2, 2024 at 7:54 pm

      This is the first recipe I tried from this site and I can’t wait to try more!

      Ingredients are readily available, easy to put together and it comes out with great flavor!

      Reply
      • Stephanie Kay says

        January 3, 2024 at 10:43 am

        So happy you like it, Barb, and hope you enjoy the other recipes too! Thank you for sharing. 🙂

        Reply
    110. JEAN M WILLIAMS says

      January 3, 2024 at 2:14 pm

      Very good meal Very large casserole – will make it spicier and halve the recipe next time

      Reply
    111. Debbie melanson says

      January 5, 2024 at 10:28 am

      Love this casserole, I make it quite often and enjoy it every time.

      Reply
    112. Debbie melanson says

      January 5, 2024 at 10:35 am

      Love this casserole, I make it quite often.
      Easy to make and very tasty 😋

      Reply
    113. Heather says

      January 10, 2024 at 4:45 pm

      Another great recipe that will be on on repeat.

      Reply
    114. Marcia K says

      January 17, 2024 at 2:16 pm

      This is a family favorite now! It bakes perfectly by following directions exactly.

      Reply
    115. Laurie says

      January 23, 2024 at 8:59 am

      Second time making this for my family (by request)! It is so easy to make and came out perfectly both times! It is delicious too!

      Reply
    116. Laurie Rogers Karl says

      January 23, 2024 at 9:00 am

      Second time making this for my family (by request)! It is so easy to make and came out perfectly both times! It is delicious too!

      Reply
      • Stephanie Kay says

        January 26, 2024 at 10:22 am

        So happy you like it, thank you for sharing, Laurie!

        Reply
    117. Susan Charon says

      February 11, 2024 at 1:20 pm

      Is it okay to refrigerate before cooking?

      Reply
      • Stephanie Kay says

        February 13, 2024 at 6:44 am

        Absolutely! Once cooked and cooled, it can easily keep in the fridge up to 5 days or in the freezer for up to 3 months.

        Reply
    118. Sian says

      March 17, 2024 at 6:18 pm

      Could you substitute the rice for quinoa?

      Reply
      • Stephanie Kay says

        March 18, 2024 at 8:16 am

        I’ve not tested it but it will most likely work. 🙂

        Reply
    119. Janet says

      March 26, 2024 at 7:13 pm

      I had left over rice already cooked. So did everything, but the chicken broth / tomato sauce and replaced it with one can of rotel tomatoes. Very good. Cooked for 30 minutes.

      Reply
      • Stephanie Kay says

        March 27, 2024 at 8:12 am

        Thanks for sharing, Janet, great tip!

        Reply
    120. Faryal says

      March 26, 2024 at 8:04 pm

      My go to recipe for…. all timeeee. Love it and its such a great hit with everyone.

      Reply
    121. Rachel says

      March 27, 2024 at 8:02 pm

      TASTY,easy,
      Family gave!

      Reply
    122. TONYA says

      April 6, 2024 at 6:57 am

      Family favourite

      Reply
    123. Shannon says

      April 8, 2024 at 9:30 pm

      Made this tonight and it was delicious. Added avocado, plain greek yogurt and salsa.
      Everyone ate it.

      Reply
      • Stephanie Kay says

        April 9, 2024 at 6:04 am

        I’m so happy to hear it and love the toppings! Thank you for sharing, Shannon!

        Reply
    124. Jennifer says

      April 9, 2024 at 11:47 am

      Can I put the chicken broth mixture in the dish for hours ahead of time?

      Reply
      • Stephanie Kay says

        April 9, 2024 at 1:57 pm

        I wouldn’t recommend it. You could combine the other ingredients ahead of time, but only add the broth just before cooking.

        Reply
    125. Dylan says

      April 13, 2024 at 6:27 pm

      This is so good and a now family favorite. I always cook it the full 60 minutes, before adding the cheese. Comes out perfect. Green onions and cilantro to finish a must. We then top with avocado and sour cream and then I add Cholula hot sauce to my bowl.

      Reply
      • Stephanie Kay says

        April 15, 2024 at 2:32 pm

        I’m so happy to hear it, thank you for sharing, Dylan!

        Reply
    126. Naomi says

      April 25, 2024 at 1:41 pm

      I’ve made this once before and it turned out great! Does anything (besides amount of ingredients) like the time cooking have to be adjusted if I want to halve the recipe?

      Reply
      • Stephanie Kay says

        April 25, 2024 at 1:58 pm

        Yes, you would need to reduce the cooking time and size of the baking dish as well. To half it, I would recommend using an 8×8 baking pan and cooking it for 30-40 minutes to check for doneness, and then add more time as needed.

        Reply
    127. Robyn says

      April 29, 2024 at 7:24 pm

      I made this for dinner tonight and my family really liked it. I used 1 1/2 cups of rice with it and it worked nicely. Will be making this again! I served it with guac, sour cream and salsa. My husband and teenage boys gobbled it up!

      Reply
      • Stephanie Kay says

        April 30, 2024 at 6:50 am

        I’m happy to hear it, thank you so much for sharing, Robyn!

        Reply
    128. Nicole says

      May 1, 2024 at 11:28 am

      Is this recipe freezer friendly?

      Reply
      • Stephanie Kay says

        May 1, 2024 at 1:59 pm

        Absolutely! Once baked, it can be cooled and stored in the freezer for up to 3 months.

        Reply
    129. Rebecca says

      May 4, 2024 at 2:26 pm

      Love this recipe easy and delicious. Can you make ahead of time?

      Reply
      • Stephanie Kay says

        May 4, 2024 at 6:52 pm

        I’m so happy you liked it, Rebecca! Yes, it can easily be make ahead of time, once baked, it keeps well in the fridge for up to 5 days and the freezer for up to 3 months.

        Reply
    130. Karen says

      May 15, 2024 at 8:55 pm

      Is canned chicken an option?

      Reply
      • Stephanie Kay says

        May 16, 2024 at 6:30 am

        Yes, you could used canned chicken. Any cooked chicken will work, just use the same amount. 🙂

        Reply
    131. Diane Schade says

      May 22, 2024 at 12:06 pm

      I take it you mean ‘raw’ rice.? Raw macaroni would be great as an option!

      Reply
      • Stephanie Kay says

        May 23, 2024 at 6:41 am

        Yes, raw/uncooked rice. I wouldn’t recommend macaroni or pasta, the ratios won’t workout the same.

        Reply
    132. Shell says

      May 31, 2024 at 1:06 am

      Love this recipe! So great for meal planning and reheating for a quick dinner.

      Reply
      • Stephanie Kay says

        May 31, 2024 at 8:19 am

        So happy you liked it, thank you for sharing!

        Reply
    133. Alice Schroeder says

      June 3, 2024 at 3:38 pm

      I made this and it was delicious! What would a serving size in grams be to get the nutritional value mentioned?

      Reply
      • Stephanie Kay says

        June 4, 2024 at 8:31 am

        Unfortunately, I cannot offer an exact measurement in weight for this as the weight of many of the ingredients (onion, bell pepper, corn, chicken, etc) will vary by volume measurement. Instead, the estimated nutrition information is based on 8 slices/servings.

        Reply
    134. Brenda DeGoei says

      June 4, 2024 at 5:20 pm

      Can you put this together ahead of time and freeze and bake later?

      Reply
      • Stephanie Kay says

        June 5, 2024 at 7:02 am

        It needs to be fully baked before you freeze it, but it can be reheated from frozen or thawed.

        Reply
    135. Jenny says

      June 24, 2024 at 1:38 pm

      I never had any issues with soupy mess of this recipe perfect when I made it big hit if you need to feed several.

      Can I make this ahead and freeze?

      Reply
      • Stephanie Kay says

        June 24, 2024 at 1:57 pm

        Happy you like it, Jenny! Yes, you can make and bake the recipe and freeze it in an airtight container for up to 3 months.

        Reply
    136. Lillian says

      June 25, 2024 at 9:34 pm

      It’s a great recipe! I served it with sliced avocado and salsa. I will definitely make this again!

      Reply
      • Stephanie Kay says

        June 26, 2024 at 6:39 am

        Thank you so much for sharing, Lilian!

        Reply
    137. Susan says

      July 9, 2024 at 5:32 pm

      Could this be cooked in a slow cooker?

      Reply
      • Stephanie Kay says

        July 10, 2024 at 8:04 am

        I wouldn’t recommend it.

        Reply
    138. Jen says

      September 9, 2024 at 2:40 pm

      Has anyone tried making this and freezing it? If yes how did it work?

      Reply
      • Stephanie Kay says

        September 10, 2024 at 5:56 am

        Yes, it freezes very well!

        Reply
    139. Ashley says

      September 16, 2024 at 9:37 am

      This was really delicious and super easy! I switched out the chicken for ground turkey meat which I pan seared and seasoned with the onions before combining it with the rest of the ingredients in the casserole dish. Super healthy, cheap to make, and tastes great!

      Reply
      • Stephanie Kay says

        September 16, 2024 at 9:58 am

        I’m so happy you liked it, Ashley! Thank you for sharing!

        Reply
    140. Patty says

      September 19, 2024 at 8:14 am

      Thank you for a wonderful recipe. I use a medium hot chili powder so omitted the jalapeno for fear it might be too hot, tripled the corn (because I love corn as a main ingredient) and used more cheese on top. I used white long grain rice which I did rinse. I followed your baking instructions (covered my dish with a silicone lid instead of foil and baked for an hour and 5 minutes since I used more frozen corn and felt it would take longer to get hot. My rice cooked perfectly, no excess liquid. This is a very tasty recipe and so easy.

      Reply
    141. Mo Guidroz says

      October 8, 2024 at 5:27 pm

      This looks like a really tasty meal prep! About how many grams is a serving?

      Reply
      • Stephanie Kay says

        October 9, 2024 at 7:53 am

        That depends on the exact size/weight of your ingredients (onion, bell pepper, corn, etc) so you will need to weigh it yourself.

        Reply
    142. Anonymous says

      October 13, 2024 at 10:47 pm

      Loved this recipe. Easy to do substitutions. Has anyone tried using cooked hamburger In place of chicken?

      Reply
      • Stephanie Kay says

        October 15, 2024 at 6:52 am

        I’ve not tested it but it should work! Just ensure the ground beef is cooked before it’s added to the casserole.

        Reply
    143. Judy says

      October 15, 2024 at 5:47 am

      This was tasty. I think I should have stirred it better as my rice clumped together. I would make it again, worked out well, next time I will use basmati rice and stir it during cooking

      Reply
    144. Heather says

      October 28, 2024 at 7:43 pm

      Made this last night for my family and it was a huge hit! I had a similar issue that others did with it being too wet after an hour of being in the oven so I started up and continued to cook it until some of the broth cooked off. The only things I changed was leaving out the jalapeno and I subbed in a 4 oz can of medium heat diced chiles. I love spicy, I just don’t like the flavor of jalapeno for some reason lol. I also added more bell pepper because I love bell pepper, and some smoked paprika because I love that as well. Everything else was pretty much to the recipe. I will definitely be making this again but will cut down a tiny bit on the chicken broth (or just add more rice or vent the foil to let moisture escape), and I’ll add more heat/spicy ingredients to kick it up a notch to make up for not having jalapenos in it because the Chiles didn’t cut it lol. I topped it with a big dollop of sour cream and inhaled it so quickly, I finished before anyone in my family which is unheard of lol. Thanks so much for this!

      Reply
      • Stephanie Kay says

        October 29, 2024 at 6:41 am

        I’m so happy you liked it, thanks for sharing!

        Reply
    145. Ashley says

      December 2, 2024 at 8:32 pm

      I love making this recipe but my oven is out of commission right now! Can I make this in the air fryer?

      Reply
      • Stephanie Kay says

        December 3, 2024 at 8:38 am

        I’ve not tested it, but most likely!

        Reply
    146. Verity says

      January 18, 2025 at 8:55 am

      If I wanted to make this vegetarian would you add anything instead of chicken or just omit the chicken and carry on as normal?

      Reply
      • Stephanie Kay says

        January 19, 2025 at 7:39 am

        Unfortunately, you can omit the chicken completely as the ratios will not work. If you want to omit the chicken, I’d suggest swapping it for a plant-based protein sources, such as crumbled tofu (probably the best option) or additional beans.

        Reply
    147. Deb says

      February 3, 2025 at 5:40 pm

      I made this tonight, was delicious. I only had minute rice, so I only used 1 1/2 of chicken broth, came out perfect!

      Reply
      • Stephanie Kay says

        February 4, 2025 at 2:32 am

        Thank you for sharing, Deb!

        Reply
    148. Nan says

      February 5, 2025 at 8:38 am

      Can this be made a day early, refrigerate and cook next day? Can it be frozen uncooked?

      Reply
      • Stephanie Kay says

        February 6, 2025 at 3:04 am

        No, it needs to be cooked immediately once assembled.

        Reply
    149. Airiga Mims says

      February 9, 2025 at 9:36 pm

      It turned out perfect!

      Reply
      • Stephanie Kay says

        February 10, 2025 at 9:05 am

        Happy to hear it!

        Reply
    150. Brandy says

      February 15, 2025 at 6:19 pm

      This recipe is a keeper in our household. I have made it multiple times over the last couple of years. It never turns out like “soup.” I do bump up the black beans and probably use more dry black beans (cooked beforehand) that equates to approximately 1.5 to 2 cans. The recipe is very good as written but sometimes I add ancho powder and coriander to the other spices. I highly recommend! Thank you for sharing this recipe!

      Reply
      • Stephanie Kay says

        February 18, 2025 at 3:26 pm

        Thank you for sharing, Brandy! I’m happy you like it. 🙂

        Reply
    151. Dana says

      March 2, 2025 at 8:01 pm

      Can I freeze the leftovers?

      Reply
      • Stephanie Kay says

        March 3, 2025 at 9:40 am

        Absolutely!

        Reply
    152. Ricki says

      March 9, 2025 at 3:32 pm

      I enjoyed this meal very much. It was very easy and delicious.

      Reply
      • Stephanie Kay says

        March 10, 2025 at 9:14 am

        Thanks for sharing, Ricki!

        Reply
    153. Julie says

      March 25, 2025 at 2:49 pm

      Make this at least once a month, my boys love it and it’s easy & healthy to make!

      Reply
      • Stephanie Kay says

        March 26, 2025 at 6:43 am

        Happy the family likes it, Julie!

        Reply
    154. Nancy says

      March 28, 2025 at 2:25 pm

      This has become a routine dish in my recipe rotation Always delicious

      Reply
    155. Deb says

      April 5, 2025 at 7:58 pm

      This is very delicious. I used basmati rice and baked for 50 minutes. It was perfect. I took the foil off, put the cheese on and back in the oven for about 3 minutes. All of the juices were absorbed. We have a small family so I will be freezing some.

      Reply
    156. Debbie says

      April 16, 2025 at 4:23 pm

      Loved this recipe. The chicken broth soaked up nicely so no juice was left. Perfect for dinner and lunch at work the following day. Thank you for the recipe.

      Reply
      • Stephanie Kay says

        April 17, 2025 at 6:37 am

        Thank you so much for sharing, Debbie!

        Reply
    157. Carmen says

      April 27, 2025 at 2:32 pm

      I love this recipe literally everyone in my house will eat it including all the kids which is a huge win! We have it with tortillas!

      Followed the recipe exactly but it takes much longer to cook than indicated! The rice is still very hard if I only cook for the time indicated , I had to cook it atleast 40 minutes longer for all liquid to absorb ,

      Reply
    158. Chris Lilienfeld says

      April 28, 2025 at 6:50 pm

      Too watery and after an hour rice was still raw. I would recommend cutting back on the chicken broth and keeping it uncovered while cooking.

      Reply
      • Stephanie Kay says

        April 29, 2025 at 5:36 am

        It’s best to keep it covered for cooking, as per instructions, as this helps increase the internal temperature, reduce cooking time, and ensure the liquid is absorbed into the rice.

        Reply
    159. Beth says

      May 1, 2025 at 10:51 am

      The word “separate” is spelled incorrectly in step 3.

      Reply
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