Description
This Chicken Burrito Casserole is a hearty, flavorful one-dish meal combining tender shredded chicken, brown rice, vibrant veggies, and a bold homemade seasoning blend. Topped with melted cheddar cheese and fresh garnishes like cilantro, avocado, and salsa, it’s a perfect easy dinner that brings all the classic burrito flavors into a comforting baked casserole.
Ingredients
Units
Scale
Seasoning
- 1 tbsp chili powder
- 1/2 tsp cayenne pepper
- 2 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- 1 tsp black pepper
Casserole
- 1/2 cup white onion, chopped
- 1 red bell pepper, diced
- 1 cup uncooked brown rice
- 3 cups low sodium chicken broth
- 2 green chilies, deseeded and chopped
- 1 tbsp olive oil
- 2 tbsp tomato paste
- 1 cup corn kernels, drained (canned or frozen)
- 1 (14 oz) can black beans, drained and rinsed
- 5 cups cooked chicken, shredded
- 1 1/4 cups shredded cheddar cheese
Toppings
- Chopped cilantro
- Chopped green onion
- Chopped avocado
- Salsa
Instructions
- Preheat Oven: Preheat your oven to 400°F to prepare for baking the casserole.
- Mix Seasoning: In a small bowl, combine chili powder, cayenne pepper, garlic powder, smoked paprika, onion powder, ground cumin, dried oregano, salt, and black pepper, creating a robust seasoning blend.
- Combine Base Ingredients: In a 9×13 baking dish, add chopped white onion, diced red bell pepper, uncooked brown rice, and the seasoning mix. Stir well to combine all ingredients evenly.
- Prepare Liquid Mixture: In a large bowl, whisk together low sodium chicken broth, chopped green chilies, olive oil, and tomato paste until smooth.
- Add Liquids to Dish: Pour the broth mixture into the baking dish with the rice and vegetables. Stir thoroughly to distribute the liquid and seasonings.
- Add Remaining Ingredients: Fold in corn kernels, drained black beans, and shredded cooked chicken. Mix everything well to evenly combine all components.
- Bake Covered: Cover the casserole dish tightly with foil and bake in the preheated oven for 65-70 minutes, allowing the rice to cook through and flavors to meld.
- Add Cheese and Finish Baking: After baking, remove the foil and sprinkle the shredded cheddar cheese evenly over the top. Return the dish to the oven uncovered and bake for an additional 5-10 minutes until the cheese has melted and turned slightly golden.
- Cool and Garnish: Let the casserole cool for 5-10 minutes to set. Just before serving, garnish with chopped cilantro, green onion, avocado, and salsa for fresh flavor and color.
Notes
- Ensure the chicken is cooked and shredded before starting the recipe.
- You can use fresh corn or frozen corn as a substitute for canned.
- If you prefer a spicier casserole, add extra cayenne pepper or chopped jalapeños.
- Leftovers can be refrigerated and reheated, perfect for meal prep.
- Use a well-sealed foil to prevent moisture loss during baking.
Nutrition
- Serving Size: 1/8 of casserole (about 1 small bowl)
- Calories: 380
- Sugar: 4g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 4.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 65mg
