Name: Easy Chicken Burrito Casserole
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Ingredients: 1/2 cup finely diced onion; 1 red bell pepper, diced; 1 cup uncooked parboiled long-grain brown rice, or long grain white rice; 3 tablespoons fajita seasoning; 1/8 teaspoon cayenne pepper, optional; 1 cup frozen corn kernels; 1 (14 oz) can low sodium black beans, drained and rinsed; 5 cups shredded chicken; 3 cups reduced sodium chicken broth; 1 (4 oz) can mild green chilies; 1 tablespoon olive oil; 2 tablespoons tomato paste; 1 1/4 cups shredded Monterey Jack cheese; Cilantro, green onion, salsa, and avocado, for serving

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This is my go-to chicken burrito casserole recipe, and it never lets me down.

Burritos are great right up until you’re the one rolling twenty of them for a family dinner. This casserole solves that math entirely — everything that makes a burrito good, seasoned chicken, rice, beans, corn, melted cheese, goes into one dish and bakes together, no wrapping required.

It’s become a genuine weeknight staple in my house, partly because it leans on rotisserie chicken to keep the active prep minimal, and partly because the leftovers taste even better the next day.

Why You’ll Love This

It comes together with minimal chopping, especially if you use leftover rotisserie chicken and frozen corn. It’s naturally gluten-free since there’s no tortilla involved, and it’s genuinely adaptable — swap the protein, adjust the heat, or pack it straight into tortillas for actual burritos if you want.

Why This Works

Using uncooked rice directly in the baking dish, rather than pre-cooking it, means it absorbs all that fajita-seasoned broth as it bakes, which is where most of the flavor in this dish actually comes from. And covering the dish with foil for the bulk of the bake time traps the steam needed to cook the rice through — remove it too early and you risk the rice drying out before it’s fully tender.

How to Make Chicken Burrito Casserole

Step 1: Combine the Rice and Vegetables

Preheat your oven to 400°F. Add the diced onion, bell pepper, uncooked rice, fajita seasoning, and cayenne, if using, to a 9×13-inch baking dish and stir to combine.

Step 2: Whisk the Broth Mixture

In a separate bowl, whisk together the chicken broth, green chiles, tomato paste, and olive oil until well combined.

Step 3: Add the Broth

Pour the broth mixture into the baking dish and stir to combine with the rice mixture.

Broth mixture being poured over rice in a baking dish — Pour the seasoned broth over the rice and stir to combine.

Step 4: Add the Chicken and Beans

Add the shredded chicken, black beans, and corn to the dish, stirring once more until everything is evenly combined.

Shredded chicken, black beans, and corn added to the casserole — Add the chicken, beans, and corn, stirring once more.

Step 5: Bake Covered

Cover the dish with foil and bake for 65 to 70 minutes, until all the liquid is absorbed.

Foil-covered baking dish in the oven — Bake covered until all the liquid is absorbed.

Step 6: Add Cheese and Finish

Remove the foil, sprinkle evenly with shredded cheese, and return to the oven for a final 5 to 10 minutes, until the cheese is melted and lightly golden.

Step 7: Rest and Serve

Let it cool for 5 to 10 minutes, then serve with fresh cilantro, green onion, salsa, and avocado, if desired.

Finished chicken burrito casserole garnished with cilantro — Rest, then garnish with cilantro, avocado, and salsa.

Tips for the Best Results

Bake time depends on your oven and rice type — parboiled long-grain brown rice may need the full 70 minutes.
If the casserole still looks soupy, give it a stir and return it to the oven, since it needs more time for the liquid to absorb.
Use rotisserie chicken, or boil and shred chicken breasts yourself, if you don’t have leftover cooked chicken on hand.
Taco seasoning works as a substitute if you don’t have fajita seasoning.
Some of the extra liquid absorbs into the rice as it rests, so don’t worry if it looks slightly wet right out of the oven.

Variations to Try

Swap the shredded chicken for beef for a beef burrito version, or use a plant-based protein or extra beans for a vegetarian take. Skip the cheese or use a dairy-free alternative for a dairy-free version. Scoop the finished casserole into large tortillas with extra cheese, refried beans, and salsa for actual hand-held burritos.

What to Serve With It

A simple tossed green salad or a cilantro lime slaw both pair nicely on the side. Refried beans and sautéed fajita-style vegetables round out the meal with extra fiber and flavor.

Storage and Reheating

Store leftovers in an airtight container in the fridge, portioning into meal prep containers for easy reheating. Microwave for 3 to 4 minutes until fully heated, then add fresh toppings. This casserole also freezes well for 1 to 3 months — let it cool completely before freezing, and thaw overnight in the fridge before reheating.

FAQ

Is this recipe gluten-free?

Yes, since there’s no tortilla involved, this dish is naturally gluten-free — just double-check any additional ingredients you add.

Can I serve this in tortillas?

Yes, scoop the cooked casserole into a large tortilla with extra cheese, refried beans, and salsa, and roll it up for a true burrito.

Can I make this ahead of time?

Yes, assemble it and refrigerate, holding off on the cheese until the very end as directed. It often tastes even better the next day.

Can I freeze this casserole?

Yes, store cooked leftovers in a freezer-safe container for 1 to 3 months, letting it cool completely first and thawing overnight before reheating.

What if I don’t have shredded cooked chicken?

Use a rotisserie chicken, or boil or bake chicken breasts and shred them with two forks once cooked.