Name: Chicken Burrito Casserole
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
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 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

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

Units Scale

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

Cook Mode Prevent your screen from going dark

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 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.
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 the 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 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

Find it online: https://kaynutrition.com/chicken-burrito-casserole/