Easy Chicken Burrito Casserole

There’s something comforting about a bubbling casserole coming out of the oven—especially one that reminds you of your favorite burrito place. I first stumbled upon the idea of a chicken burrito casserole after a chaotic Tuesday when I had leftover rotisserie chicken, a few vegetables on their last leg, and zero desire to spend another hour washing dishes. That night, dinner came together in one baking dish, full of Tex-Mex flavor and warmth. And just like that, this recipe became a weekly staple.

This Easy Chicken Burrito Casseroleeasy sheet pan dinner is designed with beginner cooks in mind. It’s no-fuss, requires minimal prep, and delivers a balanced, high-protein meal that feels indulgent without being heavy. Whether you’re feeding a family or meal-prepping for yourself, this lemon herb chicken recipe—wait, scratch that, this Easy Chicken Burrito Casserole is the kind of quick and healthy meal that belongs in your regular rotation.

Why This Easy Chicken Burrito Casserole is Special

This Easy Chicken Burrito Casserole channels all the comforting, savory flavors of a chicken burrito, but skips the hassle of assembling wraps one by one. Everything cooks in one dish, which means fewer dirty pans and more time to relax. It’s also a powerhouse of nutrition: lean protein from chicken, fiber from black beans and brown rice, and loads of colorful vegetables. It’s gluten-free by nature, easily adjustable for vegetarians, and perfect for freezing and reheating later.

But the real secret? It tastes even better the next day.

Ingredients and Preparation

• Onion and Bell Pepper
  These aromatic vegetables form the flavor base of the dish. Onion adds sweetness and umami once cooked down, while red bell pepper adds a pop of color and subtle sweetness. Feel free to swap in yellow or green peppers for variety.
• Uncooked Long-Grain Brown or White Rice
  This is the backbone of the casserole. Brown rice adds a nutty flavor and more fiber, but white rice will give a softer, more neutral bite. The key is to use long-grain rice, which holds up well during baking.
• Fajita Seasoning and Cayenne Pepper (optional)
  This spice blend gives the casserole its smoky, Tex-Mex essence. Store-bought works fine, but a homemade mix with cumin, paprika, garlic powder, and oregano can really elevate the flavor. Cayenne is optional and only for those who like a little extra heat.
• Corn and Black Beans
  Classic burrito fillings that add heartiness and fiber. Use frozen corn straight from the bag and canned low-sodium black beans (rinsed well). Pinto or kidney beans can be used as a substitute.
• Shredded Chicken
  Use whatever you have on hand—leftover roasted chicken, store-bought rotisserie, or quickly boiled chicken breasts. This keeps the dish protein-rich and convenient. For a vegetarian option, try shredded jackfruit or sautéed mushrooms.
• Chicken Broth, Green Chiles, Tomato Paste, Olive Oil
  This savory mix adds moisture and richness to the rice while it bakes. Green chiles bring mild heat and a little tang, tomato paste deepens the flavor, and olive oil helps the rice cook evenly.
• Shredded Cheese (Monterey Jack or Cheddar)
  Cheese is the melty, golden topping that pulls the dish together. Monterey Jack offers a smooth melt, while cheddar brings a sharper flavor. Use dairy-free cheese to make it vegan.

Step-by-Step Instructions

1. Step 1
   Preheat your oven to 400°F. In a large 9×13-inch baking dish, add diced onion, chopped red bell pepper, uncooked long-grain rice, fajita seasoning, and a dash of cayenne pepper if desired. Stir well to distribute the spices evenly.
2. Step 2
   In a separate mixing bowl or large measuring cup, whisk together the chicken broth, green chiles, tomato paste, and olive oil until fully combined. Pour this mixture into the baking dish and stir to combine with the rice and vegetables.
3. Step 3
   Add the shredded chicken, black beans, and corn into the baking dish. Mix again thoroughly to ensure everything is evenly distributed and submerged in the liquid.
4. Step 4
   Cover the dish tightly with aluminum foil and place it on the center rack of your oven. Bake for 65 to 70 minutes, or until the rice has absorbed all the liquid. If it looks too soupy at first, just give it a stir and let it sit—some of the extra moisture will absorb as it cools.
5. Step 5
   Remove the foil, sprinkle the shredded cheese evenly over the top, and return to the oven for another 5 to 10 minutes. When the cheese is melted and starting to brown, it’s ready.
6. Step 6
   Let the casserole rest for 5 to 10 minutes before serving. Top with chopped cilantro, green onions, salsa, avocado, or your favorite burrito garnishes.

Beginner Tips and Notes

• If your casserole is still wet after the baking time, don’t panic. A quick stir and a little extra time in the oven usually solves it. Using parboiled rice will also help it cook evenly and absorb liquid better.
• If the top is browning too quickly when you add the cheese, move it to a lower rack or loosely tent foil over the dish.
• To prep efficiently, chop your vegetables and shred the chicken ahead of time, or use a food processor for faster slicing. A rotisserie chicken is a time-saving favorite here.
• Don’t have a 9×13 dish? Split the mixture between two smaller baking dishes instead.

Serving Suggestions

This Easy Chicken Burrito Casserole can be enjoyed on its own, but it pairs beautifully with:

• Cilantro lime slaw or tossed green salad for freshness
• Sliced avocado or guacamole for creaminess
• Tortilla chips as a crunchy side or edible spoon
• A dollop of sour cream or cottage cheese queso for extra richness

For leftovers, portion the casserole into airtight containers and store in the fridge for up to 4 days. It also freezes well for up to 3 months—just cool it fully before freezing, and thaw overnight before reheating.

Conclusion

Whether you’re new to cooking or just need a low-effort weeknight win, this Easy Chicken Burrito Casserole easy sheet pan dinner checks all the boxes. It’s hearty, customizable, and tastes like comfort food with a healthy twist. You’ll love how effortless it is—and how many variations you can make from one solid base.

Give thisEasy Chicken Burrito Casserole scratch that again—chicken burrito casserole a go, and don’t forget to drop your thoughts, tweaks, or taco Tuesday photos in the comments. Your next favorite quick and healthy meal might just start right here.

FAQ About Easy Chicken Burrito Casserole

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