Easy Chicken Burrito Casserole
A flavorful one-pan casserole combining tender chicken, spices, and cheesy goodness for a delightful family meal.
Ingredients
Vegetables and Seasoning
- 1/2 cup finely diced onion
- 1 piece red bell pepper (diced)
- 1 cup uncooked parboiled long-grain brown rice
- 3 tablespoons fajita seasoning
- 1/8 teaspoon cayenne pepper (optional) Add for more heat
Main Ingredients
- 1 cup corn kernels (frozen)
- 1 14-ounce can low sodium black beans (drained and rinsed)
- 5 cups shredded chicken Use rotisserie or cooked chicken for convenience
- 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 Can substitute with other cheese if desired
Instructions
Preparation
- Preheat your oven to 400°F.
- In a 9x13 inch baking dish, combine the onion, bell pepper, uncooked rice, fajita seasoning, and cayenne (if using).
- In a separate bowl, whisk together the chicken broth, green chiles, tomato paste, and olive oil until smooth.
- Pour the broth mixture into the baking dish, stirring everything until combined.
- Add the shredded chicken, black beans, and corn, mixing well.
Baking
- Cover the baking dish with aluminum foil and bake for 65-70 minutes or until the liquid is absorbed.
- Remove the dish from the oven, take off the foil, and sprinkle the grated cheese evenly on top.
- Return it to the oven for another 5-10 minutes until the cheese is melted and golden.
- Let it cool for 5-10 minutes before serving. Top with fresh cilantro, green onion, salsa, and avocado if desired.
Notes
Great as leftovers; store in an airtight container in the fridge for 3-4 days. Consider adding extra cheese when reheating.