Easy Chicken Burrito Casserole
This Easy Chicken Burrito Casserole is a quick and delicious meal packed with flavor and wholesome ingredients.
Equipment
- oven
- 9×13 inch baking dish
- Bowls for mixing
Ingredients
Vegetables
- ½ cup finely diced onion
- 1 medium red bell pepper diced
Grains
- 1 cup uncooked parboiled long-grain brown rice can also use long grain white rice
Seasonings
- 3 tablespoons fajita seasoning homemade or store-bought
- ⅛ teaspoon cayenne pepper optional
Canned Goods
- 1 cup corn kernels frozen
- 1 14 ounce can low sodium black beans drained and rinsed
- 1 14 ounce can mild green chilies
- 1 tablespoon tomato paste
- 2 tablespoons olive oil
Protein
- 5 cups shredded chicken
Liquids
- 3 cups reduced sodium chicken broth
Dairy
- 1 ¼ cups shredded Monterey Jack cheese for topping
Instructions
Preparation
- 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 aluminium 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 aluminium 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.
Notes
Adjust baking time as needed based on your oven. If casserole is soupy, it may need more time in the oven. Homemade fajita seasoning can be substituted with store-bought or taco seasoning. Cooked shredded chicken can be substituted with rotisserie chicken or boiled chicken breasts.
Nutrition
Serving: 1casserole servingCalories: 343kcalCarbohydrates: 24gProtein: 29gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 81mgSodium: 573mgPotassium: 407mgFiber: 2gSugar: 3gVitamin A: 809IUVitamin C: 21mgCalcium: 156mgIron: 2mg
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