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Chicken Burrito Casserole

My favorite part about this meal (besides the taste!) is that it makes perfect leftovers for the rest of the week. This one is easy for the whole family to enjoy. Roll in a tortilla, add to chips for some nachos, or eat it right out of the dish!

Meal prep is something I should probably do more of. Since I cook so often and try to change up the recipes for all of you, I typically only make enough food to eat that evening. This then leads to challenges some days for lunches. Well not with this meal! Additionally, this casserole is very easy to put together and since it uses minimal dishes, clean up is a breeze!

Don’t like chicken? Use ground beef, or completely omit the meat if you prefer. Also, for those of you that need it, this dish is Gluten Free!

Chicken – You have a couple options here. First, you can always buy a cooked rotisserie chicken and shred. Otherwise, season two chicken breasts with salt and pepper, cook them, and shred. Both work just fine, for mine I chose option 2.

Rice – Again a few options here. If you go with long grain rice, you will need to increase the cook time to around 50 minutes – 1 hour. I used instant rice when I made the dish (the kids seem to like it better).

After you prep the veggies, add them to the casserole dish. Next pour in the rice and all of the seasonings. Make sure to give it a quick stir to and it should look like this:

Next you’ll want to mix together the wet ingredients (broth, tomato paste and oil). Pour that mixture into the casserole dish. Add the corn, beans and chicken. The key here again is to really make sure you mix this together well. Just make sure to move slow since the dish will be pretty full by now!

Cover the top with foil and add into the oven at 400 degrees. Again, if you are using instant rice, 30 minutes should be enough time. If you have long grain rice you will need closer to an hour. Fortunately it is very easy to set a timer and check along the way.

When the rice is cooked to your liking, preheat the oven to low broil and cover your casserole in shredded cheese. Add to the broiler and bake for 3-4 minutes or until golden brown

While your waiting for this one to cook and planning your next meals, head on over to my Jupiter Shop to make your life easier. You can see and shop all of my recipes right on the site. Door Dash will then deliver all of the ingredients right to your front door – Check it out here!

Enjoy!!

Chicken Burrito Casserole

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Prep Time: 8 minutes
Cook Time: 40 minutes

Ingredients

  • ½ Red Pepper, diced
  • ½ Onion, diced
  • 1 Jalapeno, chopped
  • 1 C White Rice
  • 2 T Chili Powder
  • 1 t Cumin
  • 1 t Oregano
  • 1 t Salt
  • 1 C Corn
  • 1 C Black Beans
  • 2 Chicken Breasts, cooked/shredded
  • 3 C Chicken Broth
  • 1 T Olive Oil
  • 2 T Tomato Paste
  • Shredded Cheese
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Instructions

  • Pre-heat the oven to 400 degrees
  • In a bowl mix together the broth, paste, and oil. Set aside
  • In your casserole dish, add the onion, peppers, jalapeno, and dry spices. Mix well
  • Pour in the broth mixture
  • Add the corn, beans, and shredded chicken
  • Cover and bake for 30-50 minutes (depending on type of rice and when it is tender!)
  • Remove cover, preheat the oven to low broil, cover the casserole with your shredded cheese
  • Bake for 3-4 minutes until golden brown
  • Enjoy!!
Tried this recipe?Mention @KirksCookingAndCocktails or tag #kirkscookingandcocktails!

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Hey there, I'm Kirk.

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