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.

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.

Chicken Burrito Casserole – Best Cheesy One-Pan Bake

Name: Chicken Burrito Casserole
Prep time: 10 min
Cook time: PT-491039H40M25S
Total time: PT-491039H40M25S
Cuisine: Mexican
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

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

Scale

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

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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