Chicken burrito casserole brings all the flavors of your favorite Mexican restaurant right to your dinner table without the fuss of rolling individual burritos. I remember the first time I made this dish on a hectic Wednesday evening—my family was amazed that something this delicious could come together with mostly pantry staples and a rotisserie chicken from the grocery store.
There’s something magical about opening the oven to see that bubbling, cheese-topped casserole after a long day. The aroma of fajita seasoning mingling with melted Monterey Jack cheese fills the kitchen, and suddenly everyone’s gathered around asking when dinner will be ready. This chicken burrito casserole has become my go-to for busy weeknights because I can prep it in the morning, pop it in the fridge, and just slide it into the oven when I get home. The best part? Each serving packs 29 grams of protein, making it both satisfying and nourishing for the whole family. Time to get our hands floury!
What Makes This Chicken Burrito Casserole So Special
After years of testing different casserole recipes in my kitchen, I’ve discovered that this chicken burrito casserole hits every mark a busy home cook needs. It combines convenience with genuine flavor—no shortcuts that sacrifice taste.
- Uses ingredients you already have – Rotisserie chicken, canned beans, frozen corn, and pantry rice mean no special shopping trips required
- Comes together in one 9×13 dish – Everything bakes in a single pan, which means minimal cleanup after dinner
- Delivers 29 grams of protein per serving – The combination of chicken, black beans, and cheese creates a truly satisfying meal that keeps everyone full
- Adapts to your family’s preferences – Swap vegetables, adjust the spice level, or use different proteins without changing the basic method
- Works perfectly for meal prep – Assemble it Sunday evening and bake it Tuesday night, or freeze portions for those really chaotic weeks
- Pleases even picky eaters – The familiar burrito flavors aren’t too spicy, making it a crowd-pleaser for all ages
In my experience, recipes that check all these boxes become the ones you reach for again and again, not just the ones you try once and forget.
Key Players in This Recipe
Shredded chicken forms the protein foundation of this casserole, and I always choose rotisserie chicken for the time savings—five cups of pre-cooked meat means you’re halfway done before you even start.
Parboiled long-grain brown rice cooks perfectly in the casserole without becoming mushy, absorbing all those delicious flavors from the broth while maintaining a pleasant texture.
Black beans add both protein and a creamy texture that complements the chicken beautifully, plus they’re a pantry staple that I keep on hand for quick Mexican-inspired meals.
Fajita seasoning delivers that signature Mexican restaurant flavor with just three tablespoons—I prefer making my own blend so I can control the salt and spice level.
Red bell pepper and onion provide sweetness and depth to balance the savory elements, and they soften perfectly during the long baking time.
Reduced sodium chicken broth keeps the casserole moist while the rice cooks and prevents it from becoming too salty when combined with the seasoning.
Mild green chilies contribute subtle heat and authentic Southwestern flavor without overwhelming those who prefer gentler spices.
Monterey Jack cheese melts into a golden, bubbly topping that ties everything together—its mild, creamy flavor works better here than sharper cheeses.
Corn kernels add pops of sweetness throughout the dish, and frozen corn is just as good as fresh for this application.
How to Make Chicken Burrito Casserole
Step 1. I’ve found that preheating your oven to 400°F before you start assembling ensures it’s ready exactly when you need it, and in a 9×13 inch baking dish, combine the diced onion, bell pepper, uncooked rice, fajita seasoning, and optional cayenne pepper with a good stir.
Step 2. Betty always whisks together the liquids separately—combine the chicken broth, green chilies, tomato paste, and olive oil in a measuring cup until the tomato paste is fully incorporated and there are no lumps.
Step 3. After years of making this, I learned to pour the broth mixture over the rice mixture and stir thoroughly so every grain of rice gets coated with the seasoned liquid.
Step 4. The key I discovered is to add your shredded chicken, drained black beans, and corn kernels now, then stir everything until it’s evenly distributed throughout the dish.
Step 5. Betty’s tip: Cover the baking dish tightly with aluminum foil to trap steam, which is essential for cooking the rice properly, then transfer it to the oven for 65-70 minutes.
Step 6. I’ve learned that checking the casserole at 65 minutes prevents overcooking—when all the liquid has been absorbed and the rice is tender, remove the foil and sprinkle the shredded Monterey Jack cheese evenly over the top.
Step 7. Through trial and error, I learned that returning the uncovered dish to the oven for just 5-10 minutes melts the cheese perfectly and gives it that slightly golden finish.
Step 8. My family prefers when I let the chicken burrito casserole rest for 5-10 minutes after baking—this cooling time makes serving much easier and lets the flavors settle.
Keeping This Casserole Fresh
Leftover chicken burrito casserole actually tastes even better the next day as the flavors continue to meld together. I typically store leftovers in an airtight container in the refrigerator for up to four days, though in my house it rarely lasts that long. The rice absorbs more moisture as it sits, creating an even creamier texture that my family loves for quick lunches.
Betty’s freezing method works well for this casserole because the ingredients hold up beautifully in the freezer. I portion individual servings into freezer-safe containers and freeze them for up to three months. When freezing, I let the casserole cool completely first, then wrap it tightly to prevent freezer burn. This makes it easy to grab a single serving for lunch or defrost a larger portion for a quick weeknight dinner.
For the best texture, I reheat by covering the portion with foil and warming it in a 350°F oven for about 20 minutes if refrigerated, or 35-40 minutes if frozen. The microwave works in a pinch—I use 2-3 minutes on medium power for refrigerated portions—but the oven method keeps the rice from getting too soft. Adding a tablespoon of water or broth before reheating helps restore moisture if the casserole seems dry.
Perfect Partners for Chicken Burrito Casserole
- Simple green salad with lime vinaigrette – The crisp, citrusy freshness cuts through the richness of the cheesy casserole and adds a bright contrast to every bite.
- Mexican street corn (elote) – Grilled corn with mayo, cotija cheese, and chili powder brings authentic Southwestern flair and a smoky sweetness that complements the casserole’s savory profile.
- Refried beans – An extra scoop of creamy refried beans on the side adds more protein and creates that classic Mexican restaurant plate experience.
- Cilantro-lime rice – If you want to bulk up the meal for a larger crowd, fluffy rice seasoned with fresh cilantro and lime juice makes a light, aromatic companion.
- Fresh guacamole and tortilla chips – Serving crunchy chips and cool, creamy guacamole on the side gives everyone something to munch on while the casserole rests.
- Roasted bell peppers and onions – When it’s summer and I have extra vegetables from the garden, I roast them with a bit of cumin for a colorful, caramelized side dish.
FAQs
I recommend using long-grain white rice if you prefer it, but reduce the cooking time to about 45-50 minutes since white rice cooks faster than brown rice.
To prevent this issue, return it to the oven uncovered for an additional 10-15 minutes—every oven runs slightly differently, and the rice needs time to absorb all that liquid.
Many home cooks find success with assembling the entire dish up to 24 hours in advance, covering it tightly with plastic wrap, and refrigerating it until you’re ready to bake.
Easy Chicken Burrito Casserole
Ingredients
Equipment
Method
- Preheat oven to 400°F.
- Add onion, bell pepper, uncooked rice, fajita seasoning and cayenne (if using) to a 9×13 inch baking dish and stir to combine.
- In a separate bowl or measuring cup, whisk together the chicken broth, green chiles, tomato paste and olive oil until well combined.
- Add the broth mixture to the baking dish and stir to combine with the rice mixture.
- Add shredded chicken, black beans and corn to the baking dish. Give it an additional stir until well combined.
- Cover the baking dish with aluminum foil and then transfer to the oven to bake for 65-70 minutes or until all of the liquid is absorbed.
- Once complete, remove the baking dish from the oven, remove the aluminum foil and sprinkle evenly with grated cheese.
- Return the baking dish to the oven for a final 5-10 minutes until the cheese has melted and is slightly golden.
- Remove from the oven, allow to cool for 5-10 minutes and serve with a sprinkle of fresh cilantro, green onion, salsa and avocado if desired.
