Delicious Chicken Burrito Casserole for Cozy Family Nights

This Chicken Burrito Casserole combines flavors of burritos in a one-pan meal perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Cooling Time 10

Total Time 1 25

Servings: 6 servings

Course: Dinner

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Casserole

1 cup Dry Long-Grain White Rice Can substitute with brown rice or quinoa
1 cup Corn Kernels Use frozen or fresh
2 cups Cooked Chicken Leftovers or canned chicken works
2 cups Chicken Broth Use vegetable broth for a vegetarian option

For the Seasoning

2 tablespoons Chili Powder Adjust according to spice tolerance
1 teaspoon Cumin A little goes a long way
1 teaspoon Oregano Dried or fresh as per preference
1 teaspoon Garlic Powder Fresh minced garlic can substitute
1 teaspoon Salt Taste and adjust as needed

For Topping

1 cup Monterey Jack Cheese Substitute with cheddar or dairy-free alternative

Equipment

Oven
large baking dish
Aluminum foil

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C) to ensure even baking.
In a large baking dish, mix together the rice, corn, chicken, broth, and spices thoroughly.
Cover the baking dish tightly with aluminum foil to retain moisture.
Bake the covered casserole in the preheated oven for 50 to 60 minutes until the rice is tender.
Remove the foil, add the cheese on top, and return to the oven for 5 to 10 minutes until melted.
Let the casserole cool slightly before serving to enhance flavors.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 250mgIron: 3mg

Notes

Allow the casserole to cool for a few minutes before serving for better texture and flavor. Store leftovers in an airtight container for up to 5 days.

Tried this recipe?

Let us know how it was!