Chicken Burrito Casserole
Everything you love about a burrito in one simple dish, this chicken burrito casserole is the perfect weeknight meal!
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!
PrintChicken Burrito Casserole
Packed full of protein, fibre and veggies, this healthy chicken burrito casserole works well as a meal prep idea or simple weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Mains
- Cuisine: Gluten-Free
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 shredded chicken (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
- 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.)
- 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.
- In a seperate bowl or measuring cup, combine chicken broth, tomato paste and olive oil and whisk until well combined.
- Transfer broth mixture to the baking dish and stir to combine with the rice mixture.
- Add chicken, black beans and corn to the baking dish and give it one final stir until everything is well incorporated.
- 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.
- Once complete, remove baking dish from the oven, remove the aluminium foil, and sprinkle with grated cheese.
- Return the baking dish to the oven for a final 5-10 minutes until cheese has melted and is slightly golden.
- Remove form the oven, allow to cool slightly, and serve with a sprinkle of fresh coriander 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
How many calories does the recipe have
There are 361 calories per serving, all of the nutritional information is noted below the instructions. 🙂
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?
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.
Is the rice cooked prior to combining the other ingredients or uncooked ?:)
It’s uncooked! You add it dry and it will cook in the oven.
Could you sub brown rice with the same cooking time?
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.
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.
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If I want to serve this OVER rice instead of putting in (some low carb folks in our fam), how should I adjust liquid?
Unfortunately, the recipe can not be adjusted that way since rice is the base of the dish.
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.
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Can this be frozen before baking?
I would not recommend freezing before baking, however, it can certainly be frozen once it’s cooked.
Delicious! And so easy to make. Will certainly make it again.
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Love this dish!! So flavourful. Great for a week night dinner, with lots of left overs.
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Simple and delicious, and a perfect comfort meal – especially on a cold day!
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My grandchildren love this recipe and it is so flavourful the adults like it too.
We have it as one of our staples.
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Looks do simple and basicslly in one dish
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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!
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Easy to make. Wonderful flavours. Good reheated next day. A regular in our meal rotation.
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One of my first Stephanie Kay recipes that I made and the whole family loved it!
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Really good!!! I have made it a couple of times and everyone loves it!
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I’d love to make this as a crock pot meal. Think it can be done?
Hey Melanie! Unfortunately, no, I would not suggest making this dish in a crock pot.
Think this will work in the crock pot?
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?
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?
Can I omit the beans and could I use chopped bell peppers in it’s place?
Yes, just be sure to add 1 1/2 cup chopped bell pepper (and/or corn) to keep the ratios accurate.
Very tasty. Great flavors. There is only 2 of us so I split the recipe.
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So happy to hear it, thanks for sharing!
LOVE, LOVE, LOVE!!! I made this for my extended family and they loved it. It is great for lunch leftovers too!!
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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!
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Hey. I cooked this recipe with jasmine rice and after 50 minutes the consistency is of a soup. What can j do?
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.
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!
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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”.
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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. 🙂
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.
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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.
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