Amazing 6 Chicken Burrito Rice Casserole

Let’s talk seriously about the Chicken Burrito Rice Casserole. Seriously, if you’re anything like me, you need those meals that taste like you spent hours on them but actually took thirty minutes of active time. Hi there, I’m Anna! I’m just a passionate food lover who believes that everyday cooking should be easy and, most importantly, packed with flavor. My kitchen mission is simple: take those comforting chicken recipes we all love and figure out how to get them on the table fast.

This casserole is my secret weapon for busy nights. It’s everything you love about unwrapping a perfect burrito—salty chicken, creamy beans, fluffy rice, and that glorious blanket of melted cheese—all baked together in one pan. No endless chopping, no multiple pots boiling over! Because when you’re juggling work, life, and maybe a messy kitchen floor, you need a dinner solution that just *works*. Trust me, this baked chicken dish is going to become your go-to easy dinner for the foreseeable future.

Gathering Your Ingredients for Chicken Burrito Rice Casserole

Okay, before we dive into the magic of the oven, we need to gather our lineup. The beauty of this one-dish meal is that most of these things are probably already hanging out in your pantry or freezer. We aren’t going to need a million fancy things, which is perfect for a weeknight, right?

I’ve listed out everything you need for six solid servings right here. Make sure you have your cooked, shredded chicken ready to go—that saves so much time! Also, grab a can opener, because we’ll be mixing everything right in the baking dish, which is my favorite part!

Essential Components for the Chicken Burrito Rice Casserole

Here is the exact list. Read through it once, make sure you have everything, and then we’re ready to assemble this cheesy casserole!

Item	Quantity
Olive Oil	1 tablespoon
Finely Diced Yellow Onion	1/2 cup
Diced Red Bell Pepper	1
Uncooked Long Grain White Rice	1 cup
Taco Seasoning	2 tablespoons
Chili Powder	1/4 teaspoon
Black Beans (drained and rinsed)	1 15 ounce can
Frozen Corn Kernels	1 cup
Shredded Cooked Chicken	2 1/2 cups
Low Sodium Chicken Broth	2 1/2 cups
Diced Green Chiles	1 4 ounce can
Tomato Paste	2 tablespoons
Shredded Monterey Jack Cheese	1 1/2 cups
Chopped Fresh Cilantro	2 tablespoons

Preparation Steps for a Perfect Chicken Burrito Rice Casserole

This is where the magic happens! Even though this is an incredibly simple recipe, the order you put things in matters a tiny bit, especially when we are using uncooked rice. Follow these steps exactly, and you’ll have perfectly tender rice without any crunchy bits hanging around.

First things first: get that oven heating up to 375 degrees Fahrenheit. While it’s warming, grab your 9 by 13 baking dish and give it a quick swipe with olive oil. We want to make sure our finished casserole slides right out later, so don’t skip that greasing step!

Initial Assembly of the Chicken Burrito Rice Casserole Base

We are building flavor layers right in the dish. Toss in your diced onion, the bell pepper, and the uncooked rice directly into the greased pan. Sprinkle that taco seasoning and chili powder right over the top. Now, use a spoon or a spatula and stir everything really well. You want those dry ingredients coated in the spices before we add any wet stuff—this helps the rice cook evenly.

Next, we create the binder. In a separate bowl—yes, a separate bowl, trust me on this—whisk together your chicken broth, that can of diced green chiles, and the tomato paste. Whisk it until that paste is totally dissolved and the liquid looks smooth and uniform. Pour this entire liquid mixture over the seasoned rice and veggies in the baking dish. Give it one last good stir so everything settles in nicely.

Combining Chicken and Remaining Fillings

Now for the hearty stuff! Add your 2 1/2 cups of shredded cooked chicken right into the mix. Follow that up with your drained and rinsed black beans and the frozen corn kernels. Stir everything gently but thoroughly. You want to make sure that rice is completely submerged under the liquid so it has plenty of moisture to soak up during the bake. If you see any dry spots, just give it another little nudge with your spoon.

Baking and Achieving Cheesy Perfection in Your Chicken Burrito Rice Casserole

Cover that dish tightly with foil. This is crucial because the foil traps all the steam needed to cook that uncooked rice perfectly. Pop it into the preheated oven for about 50 to 60 minutes. You’re looking for the rice to be tender and most of that liquid to be gone.

Once the time is up, carefully remove the foil—watch out for that hot steam! Sprinkle your Monterey Jack cheese evenly across the top. Put it back in the oven, uncovered this time, for another 8 to 10 minutes until that cheese is totally melted and just starting to bubble up around the edges. If you happened to cook your own chicken fresh, make sure that internal temperature reached 165 degrees Fahrenheit before you shredded it. After it comes out, let it rest for 5 to 10 minutes. Seriously, don’t skip the rest time; it lets the final bit of sauce absorb!

Tips for Success with Your Chicken Burrito Rice Casserole

I’ve made this cheesy casserole more times than I can count, and usually, it’s foolproof. But sometimes, life happens, or maybe your oven runs a little hot or cool. Don’t panic if things look slightly off when you pull that foil off the first time! A few small tweaks can rescue any mild disaster.

The main thing people worry about is the liquid situation. Since we are using low-sodium broth, the amount of liquid absorbed can vary based on the exact brand of rice or how tightly you packed your veggies. Keep your spatula handy and remember that this dish needs a little patience to set up.

Adjusting Moisture Levels in the Chicken Burrito Rice Casserole

If you take the foil off and things look a little too soupy—maybe there’s still a pool of liquid around the rice—don’t stress! That just means the rice needed a few more minutes to drink up. Just pop it back into the 375-degree oven for another 5 to 7 minutes, still covered, and check again. Sometimes it just needs that extra steam time.

Now, if the rice is perfectly tender but the whole thing looks a bit dryer than you’d like when you remove the foil? That’s where the flavor note comes in handy. Let it rest for the full 10 minutes before the cheese goes on. Often, that residual heat will pull the remaining moisture right in. If, after resting, it’s still too dry for your liking, stir in a splash—maybe two tablespoons—of extra hot chicken broth just before you top it with cheese. It’ll bake right in, but you won’t end up with a watery mess. It’s all about feel!

Serving Suggestions for Your Baked Chicken Burrito Rice Casserole

Okay, the cheese is melted, it smells incredible, and it’s resting on the counter. Now for the fun part—making it look as good as it tastes! Since this is a hearty, one-dish meal, you don’t need a million side dishes, but a few fresh toppings really bring out those bright Mexican-American flavors.

The cilantro we used in the bake is great, but a little extra sprinkle on top right before serving adds a fresh pop. Don’t stop there, though! A dollop of cool sour cream or plain Greek yogurt is amazing against the warmth and spice of the casserole. Trust me, it cuts through the richness perfectly.

If you want more texture, grab some sliced avocado or some chunky guacamole. For a little crunch, some crushed tortilla chips sprinkled over the top right before serving is an absolute game-changer. If you need a vegetable side, keep it simple: maybe a quick side of shredded lettuce with a lime vinaigrette. That’s it! Easy, flavorful, and done.

Storing and Reheating Leftover Chicken Burrito Rice Casserole

Listen, this Chicken Burrito Rice Casserole is so good, you’ll probably have leftovers, even though it serves six! The great news is that it reheats beautifully, which makes it an even better choice for your weeknight rotation. We want to make sure that rice doesn’t get too dry when we warm it up, so the method matters.

When storing, make sure the casserole has cooled down completely first. Then, cover the baking dish tightly with plastic wrap or transfer portions into smaller airtight containers. It keeps really well in the fridge for about three or four days. Here’s how I handle reheating to keep that cheesy texture intact:

Method	Instructions
Oven (Best)	Cover tightly with foil and bake at 350°F until heated through (about 20 minutes). Add a splash of broth if it seems dry.
Microwave (Fastest)	Place a single serving in a microwave-safe dish. Heat in 60-second bursts, stirring halfway, until hot.

Frequently Asked Questions About Chicken Burrito Rice Casserole

I get so many questions about this dish because everyone loves how simple it is! It’s designed to be flexible for busy schedules, but sometimes folks get worried about timing or what they can swap out. Here are a few things I hear most often about making this easy dinner.

Can I make this Chicken Burrito Rice Casserole ahead of time?

Oh, absolutely! Making things ahead is one of my favorite ways to survive a hectic week. For this cheesy casserole, you can assemble the entire thing—steps 1 through 4—in your baking dish. Just cover it tightly with foil (I usually add a layer of plastic wrap underneath the foil for extra security) and stick it in the fridge. It’s good to go for up to 24 hours.

When you’re ready to bake, pull it out of the fridge about 30 minutes before you want to put it in the oven so it can lose that deep chill. You might need to add an extra 10 to 15 minutes to the initial covered baking time since it’s starting cold. Don’t worry about the cheese yet; just bake it covered until the rice is tender, then uncover and melt the cheese as normal!

What type of cooked chicken works best for this easy dinner?

When I say this is an easy dinner, I mean it! The recipe calls for 2 1/2 cups of shredded cooked chicken, and honestly, whatever is easiest for you wins. Rotisserie chicken is a lifesaver here—just shred the meat right off the bones and toss it in. It’s already seasoned, which is a bonus!

If you’re cooking your own, I usually quickly poach a couple of chicken breasts in water or broth until they hit 165 degrees Fahrenheit internally, then shred them. Using pre-cooked meat means we skip the long baking time needed to cook raw chicken through in the liquid, which keeps the rice from getting mushy. Just make sure whatever chicken you use is fully cooked before it goes into the casserole mix!

If you want to see more of my favorite quick chicken meals, check out my Pinterest board for inspiration!

Nutritional Estimates for the Chicken Burrito Rice Casserole

I always like to give a little peek at what’s in our meal, but remember, these numbers are just estimates based on the ingredients listed. Since we’re using low-sodium broth and relying on taco seasoning for flavor, the sodium can really vary based on your specific brands!

Nutrient	Estimate Per Serving
Calories	410
Protein	32 grams
Fat	14 grams
Carbohydrates	42 grams

These figures are estimates for one of the six servings. Enjoy this satisfying meal!

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