Craving the bold flavors of Tex-Mex cuisine without the time-consuming assembly of burritos? This Chicken Burrito Casserole delivers all the spicy, cheesy goodness in one comforting, crowd-pleasing dish. Whether you’re feeding a hungry family or prepping meals for the week, this layered casserole is a game-changer. We’ll explore the simple steps, essential ingredients, customizable variations, and expert tips to make it perfectly every time. You’ll even find smart ways to reheat, freeze, and serve it like a pro.
Table of Contents
Check out our Cheesy Chicken and Rice Casserole for another cozy dinner idea you’ll love.
Why This Chicken Burrito Casserole Stands Out
All the Tex-Mex Flavors Without the Fuss
This casserole takes the essence of your favorite chicken burrito—tender shredded chicken, spicy seasoning, beans, veggies, and cheese—and transforms it into an oven-baked masterpiece. No rolling, no stovetop juggling. Just toss, bake, and serve.
Packed with pantry staples like parboiled rice, tomato paste, and black beans, it’s a no-brainer when you’re short on time but big on flavor.
Ideal for Meal Prep, Family Dinners, or Leftovers
With a generous 9×13-inch dish yield, this burrito bake feeds a crowd or fills your fridge with weekday lunches. Even better, it reheats like a dream—just add a sprinkle of cheese and a splash of broth to bring it back to life. It’s also a top pick for potlucks or gatherings where you need a foolproof, satisfying meal.
Ingredients That Make It Irresistible
Key Ingredients Breakdown and Swaps
Here’s what you’ll need to recreate this crave-worthy casserole:
| Ingredient | Purpose | Substitutions |
|---|---|---|
| Shredded Chicken | Protein base | Rotisserie, canned chicken, or turkey |
| Parboiled Rice | Starchy base that cooks in the oven | White rice, jasmine rice |
| Fajita Seasoning | Flavor punch | Taco seasoning or homemade spice mix |
| Corn & Black Beans | Adds texture and Southwestern flair | Pinto beans, kidney beans, frozen peas |
| Bell Peppers & Onions | Adds sweetness, depth, and color | Zucchini, green peppers, diced tomatoes |
| Chicken Broth | Helps rice cook evenly and adds richness | Vegetable broth, water + bouillon |
| Monterey Jack Cheese | Melts beautifully over the casserole | Cheddar, Mexican blend, dairy-free cheese |
Looking for inspiration? Try our Slow Cooker Chicken Enchilada Casserole for a hands-off version.
Healthier Ingredient Choices You Can Make
Want to lighten it up? Use brown rice, low-fat cheese, and skip the extra oil. Sub in Greek yogurt instead of sour cream for toppings. You can even boost the veggie count by adding spinach, riced cauliflower, or zucchini ribbons right into the mix.
Tips for Prepping Ingredients Ahead
Shred the chicken in advance or use leftovers. Dice onions and bell peppers up to 3 days ahead. You can even pre-mix the rice and seasoning in a bag, so assembly is lightning fast. These time-savers make weeknight cooking a breeze.
Step-by-Step Guide to Making Chicken Burrito Casserole
How to Build Layers for Maximum Flavor
- Preheat the oven to 400°F.
- In a 9×13 baking dish, combine uncooked rice, onion, pepper, fajita seasoning, and a pinch of cayenne (optional).
- Whisk the sauce in a bowl: chicken broth, tomato paste, green chilies, and olive oil. Pour it into the dish.
- Mix in shredded chicken, corn, and beans until everything is evenly coated.
- Cover tightly with foil and bake for 65-70 minutes, until rice is tender and liquid absorbed.
- Uncover, sprinkle cheese on top, and return to the oven for 5-10 minutes to melt.
Oven Timing, Rice Cooking Tips & Cheese Melt Techniques
Cooking time can vary slightly based on your oven and rice type. Parboiled brown rice works best here. If your rice still seems wet at 70 minutes, give it 10 more minutes uncovered. Use foil to trap steam, which helps cook the rice through. For melty, golden cheese, broil the casserole for the last 2 minutes—just keep a close eye!
Don’t miss our One Pan Creamy Garlic Chicken for another delicious one-dish meal.
Customization Ideas for Every Taste
Make It Spicy, Creamy, or Dairy-Free
Kick up the heat with jalapeños or hot sauce. For creamy richness, stir in sour cream or cream cheese before baking. Dairy-free? Swap cheese with vegan alternatives or skip it altogether—the spices and textures carry the dish.
Vegetarian and Protein-Swap Options
Easily turn this into a vegetarian casserole by replacing chicken with canned chickpeas, lentils, or tofu crumbles. If you’re in the mood for red meat, use ground beef or shredded pork instead.
Discover great ideas like this Creamy Cajun Chicken Pasta for flavor-packed swaps.
What to Serve With Chicken Burrito Casserole
Easy Side Dishes That Pair Perfectly
Though it’s hearty enough on its own, pairing it with a light salad or slaw makes the meal even more balanced. Try:
- Cilantro lime slaw
- Guacamole with tortilla chips
- Quick black bean and corn salad
- Sautéed fajita veggies
- Pico de gallo with fresh lime wedges
Check out our Tortilla Corn Appetizers if you’re feeding a crowd and want extra Tex-Mex flair.
Fresh Toppings and Tex-Mex Add-Ons
Top your casserole with fresh cilantro, green onions, diced avocado, salsa, crushed tortilla chips, sour cream, or hot sauce. These extras bring texture and fresh flavor to every bite.
Storage, Freezing & Reheating Tips
How to Store for Maximum Freshness
Store leftovers in an airtight container in the fridge for up to 4 days. For quick grab-and-go lunches, divide the casserole into individual portions using glass meal prep containers.
Best Practices for Freezing and Thawing
This chicken burrito casserole freezes beautifully. Let it cool completely, then store in a freezer-safe container or tightly wrap with plastic and foil. Freeze for up to 3 months.
To thaw: Move to the fridge overnight. To bake from frozen, cover with foil and reheat at 350°F for 40–50 minutes or until heated through.
Reheat Without Drying Out
Microwave leftovers with a splash of chicken broth or water to bring back moisture. Cover with a damp paper towel and heat for 2–3 minutes. In the oven, reheat covered at 350°F for about 20 minutes.
FAQ – Chicken Burrito Casserole
Can I Make This Ahead of Time?
Absolutely. Assemble everything in the baking dish and refrigerate overnight. Just bake it the next day as directed. If baking straight from the fridge, add 10 minutes to the baking time.
What’s the Best Rice to Use?
Use parboiled long-grain brown rice or white rice. Avoid instant or minute rice, which will overcook and turn mushy.
Can I Use Canned Chicken or Rotisserie Chicken?
Yes! Rotisserie chicken saves time and adds rich flavor. Canned chicken works too—just drain it well before mixing.
Is It Gluten-Free?
This recipe is naturally gluten-free if you verify your fajita seasoning and broth are certified GF. No tortillas means no hidden gluten.
Can It Be Turned Into Wraps or Bowls?
Yes! Spoon the cooked mixture into large flour tortillas for quick burritos, or serve over lettuce with toppings for a burrito bowl twist.
Don’t miss our Freezer-Friendly Breakfast Burritos if you love meal-prep-friendly wraps.
Conclusion – Why You’ll Love This Recipe Again and Again
The Chicken Burrito Casserole hits the sweet spot between effortless cooking and serious flavor. With simple pantry ingredients, it’s a reliable go-to for busy weeknights or stress-free entertaining. Whether you’re feeding a family, planning for leftovers, or looking for your next freezer meal, this casserole’s creamy, cheesy, Tex-Mex vibe keeps everyone coming back for more. Try it once, and you’ll be hooked.
Check out our Slow Cooker Creamy Tomato Basil Chicken for another rich and cozy dinner option.
Print
Chicken Burrito Casserole
- Total Time: 1 hr 30 mins
- Yield: 8 servings
- Diet: Gluten Free
Description
This Chicken Burrito Casserole is a cheesy, protein-packed Tex-Mex dish loaded with shredded chicken, rice, beans, and vegetables. It bakes in one dish and is perfect for weeknight dinners or meal prep.
Ingredients
- 1/2 cup finely diced onion
- 1 red bell pepper, diced
- 1 cup uncooked parboiled long-grain brown rice (or white rice)
- 3 tablespoons fajita seasoning
- 1/8 teaspoon cayenne pepper (optional)
- 1 cup frozen corn kernels
- 1 14-ounce can low sodium black beans, drained and rinsed
- 5 cups shredded cooked chicken
- 3 cups reduced sodium chicken broth
- 1 4-ounce can mild green chilies
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- 1 1/4 cups shredded Monterey Jack cheese
Instructions
- Preheat oven to 400°F.
- In a 9×13 inch baking dish, combine onion, bell pepper, uncooked rice, fajita seasoning, and cayenne pepper if using.
- In a separate bowl, whisk together chicken broth, green chilies, tomato paste, and olive oil.
- Pour the broth mixture into the dish and stir to combine with the rice and vegetables.
- Add shredded chicken, corn, and black beans. Stir until fully mixed.
- Cover the dish with foil and bake for 65–70 minutes or until rice is cooked and liquid is absorbed.
- Remove foil, sprinkle cheese over the top, and bake uncovered for an additional 5–10 minutes until cheese is melted and slightly golden.
- Let cool for 5–10 minutes before serving. Add optional toppings as desired.
Notes
- If casserole is still soupy, bake for 10–15 more minutes uncovered.
- Use rotisserie or canned chicken for convenience.
- Customize spice level with jalapeños or hot sauce.
- Make vegetarian by swapping chicken for beans or tofu.
- Top with cilantro, avocado, salsa, or crushed tortilla chips.
- Prep Time: 10 mins
- Cook Time: 1 hr 20 mins
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/8th of casserole
- Calories: 343
- Sugar: 3g
- Sodium: 573mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 81mg