Delicious Chicken Burrito Casserole for Quick Weeknight Dinners

This Chicken Burrito Casserole is a quick and comforting dish perfect for busy weeknights, high in protein and gluten-free.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1

Cooling Time 10

Total Time 1 30

Servings: 6 servings

Course: Dinner

Cuisine: Mexican

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

1 cup Long-Grain White Rice Can substitute with brown rice, requires longer cooking time.
1 cup Corn Kernels Use canned corn, drained, for convenience.
3 cups Shredded Chicken Leftover cooked chicken or rotisserie chicken works best.
2 cups Chicken Broth Vegetable broth can be used for a vegetarian option.

For the Flavor

2 cups Monterey Jack Cheese Can substitute with cheddar or dairy-free alternative.
1 tablespoon Chili Powder Adjust based on heat preference.
1 cup Chopped Onions
1 cup Diced Bell Peppers Any color works; zucchini or green onions can be substituted.

Equipment

Baking Dish
Oven
Spatula

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C). Gather a large baking dish.
In the baking dish, combine uncooked rice, corn, chicken, onions, and bell peppers. Add chili powder, garlic powder, cumin, and oregano.
Pour chicken broth over the mixture and stir gently to coat.
Cover the dish tightly with aluminum foil and bake for 50-60 minutes.
Remove the foil and sprinkle shredded cheese over the top. Bake uncovered for an additional 5-10 minutes.
Allow to cool for 5-10 minutes before serving. Enjoy with avocado slices or fresh salsa.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 20mgCalcium: 250mgIron: 3mg

Notes

Store in an airtight container for up to 5 days in the fridge or freeze for up to 3 months.

Tried this recipe?

Let us know how it was!