Easy Chicken Burrito Casserole

If your family loves Mexican flavors, this Easy Chicken Burrito Casserole is a must-try! With minimal prep, simple ingredients, and maximum flavor, it’s the perfect dish for a busy weeknight. This casserole combines all the best parts of a burrito—rice, chicken, beans, and cheese—into one hearty, gluten-free meal. Whether you serve it as is or wrap it in tortillas, it’s sure to be a hit.

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Why You’ll Love This Chicken Burrito Casserole:

• Quick and Easy: Made with pre-cooked shredded chicken and pantry staples for a no-fuss dinner.
• Adaptable: Customize with your favorite veggies, protein, or spices.
• Family-Friendly: Full of flavor without being too spicy, so everyone can enjoy it.
• Meal Prep Perfection: Make it ahead of time for a stress-free dinner.

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Ingredients:

• 1 ½ pounds cooked shredded chicken
• 1 cup uncooked parboiled long-grain rice (brown or white)
• 1 onion, finely chopped
• 1 red bell pepper, diced
• 1 can (10 oz) mild green chilies
• 1 cup frozen corn
• 1 can (15 oz) low-sodium black beans, drained and rinsed
• 3 cups reduced-sodium chicken broth
• 2 tablespoons tomato paste
• 1 tablespoon olive oil
• 1 tablespoon fajita or taco seasoning
• ¼ teaspoon cayenne pepper (optional)
• 1 teaspoon salt
• 1 cup shredded Monterey Jack cheese (or your favorite cheese)
• Optional toppings: chopped cilantro, diced avocado, salsa, sour cream, green onions

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Instructions:

1. Preheat Oven: Set oven to 400°F.
2. Mix Dry Ingredients: In a large baking dish, combine the uncooked rice, onion, bell pepper, fajita seasoning, and cayenne pepper (if using).
3. Prepare Broth Mixture: In a separate bowl, whisk together chicken broth, tomato paste, green chilies, and olive oil. Pour over the rice mixture in the baking dish and stir to combine.
4. Add Chicken and Veggies: Stir in the shredded chicken, black beans, and corn until evenly distributed.
5. Bake: Cover the dish tightly with aluminum foil and bake for 65–70 minutes, or until the rice absorbs the liquid and is fully cooked.
6. Add Cheese: Remove the foil, sprinkle cheese evenly over the top, and bake uncovered for 5–10 minutes until the cheese is melted and bubbly.
7. Serve: Let the casserole cool for 5–10 minutes. Garnish with optional toppings like cilantro or avocado and serve.

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Tips for the Best Results:

• Check Liquid Levels: If the casserole is still soupy after baking, stir and return it to the oven for a few extra minutes. Some liquid will absorb as it rests.
• Custom Spices: Use homemade fajita seasoning or substitute with taco seasoning.
• Shredding Chicken: If you don’t have pre-cooked chicken, boil or bake chicken breasts and shred them with forks. Rotisserie chicken works great, too!

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Variations:

• Protein Swaps: Use ground beef or turkey instead of chicken.
• Vegetarian Option: Replace chicken with chickpeas or a plant-based protein.
• Spice it Up: Add diced jalapeños or a splash of hot sauce for extra heat.
• Dairy-Free: Use dairy-free cheese or skip the cheese entirely.

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Storage & Reheating:

• Fridge: Store leftovers in an airtight container for up to 4 days. Reheat in the microwave for 3–4 minutes.
• Freezer: Freeze portions for up to 3 months. Thaw overnight in the fridge before reheating.

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Serving Suggestions:

This casserole is a complete meal on its own, but you can serve it with:

• A fresh green salad or sautéed vegetables.
• Tortilla chips or refried beans for a Tex-Mex twist.
• Extra toppings like enchilada sauce, lime juice, or crushed tortilla chips.

Make this Chicken Burrito Casserole your next go-to for a crowd-pleasing, easy-to-make meal! 🌟