This Chicken Burrito Casserole has been my go-to when I want the bright flavors of a burrito with minimal fuss and maximum comfort. I first put this together on a rainy evening when the fridge held leftover shredded chicken and pantry staples; the simplicity of tossing everything into a baking dish and letting the oven do the work instantly won me over. It’s the sort of dish that smells like home — warm cumin and chili, sweet corn, and melted cheese — and gathers the family around the table without a lot of last-minute prep.

What I love most is how the textures come together: tender rice that soaks up the seasoned broth, pockets of beans and corn for bite, and a cheesy top that crisps at the edges. I prefer to use rotisserie chicken for speed, but any leftover roasted or poached chicken works. This casserole is forgiving — you can tweak spices, swap vegetables, and scale it up for company. It’s reliable weeknight food that also shines at potlucks and casual gatherings.

Ingredients

• Shredded chicken (1 lb): Use rotisserie or leftover roasted chicken for the best flavor and texture. One pound of cooked chicken yields plenty of meat for six hearty portions.
• Dry long-grain white rice (1 cup): Choose standard long-grain rice for separated, fluffy grains after baking; jasmine will work but cooks slightly softer.
• Chicken broth (3 1/2 cups): Low-sodium broth gives you control over salt; use regular broth if you prefer richer flavor. It’s the liquid that cooks the rice in the dish.
• Canned black beans (14 oz, drained and rinsed): Rinse well to remove excess sodium and reduce beany wateriness — they add protein and creamy texture.
• Corn kernels (1 cup): Fresh or frozen both work; frozen is convenient and keeps sweetness consistent.
• Red bell pepper & red onion: Diced for color and sweet aromatics; about 1 red bell pepper and 1/2 medium red onion in this version.
• Jalapeño (1, minced): Adds a gentle heat; remove seeds for milder flavor or leave them in for more bite.
• Spices: 2 Tbsp chili powder, 1 tsp garlic powder, 1 tsp ground cumin, 1/2 tsp dried oregano, 1/2 tsp sea salt — these create the classic Tex‑Mex profile.
• Tomato paste (2 Tbsp): Concentrated tomato depth that binds with the broth and spices; dissolve it into the broth before pouring.
• Olive oil (1 Tbsp): Helps incorporate tomato paste and coats the rice for even cooking.
• Shredded cheese (about 1 1/3 cups): Roughly 1 1/3 cups shredded cheese (about 5.3 oz) melts beautifully on top; cheddar, Monterey Jack, or a Mexican blend are all excellent.

Instructions

Preheat and prepare: Preheat the oven to 400°F (200°C). Use a 9x13-inch baking dish for even cooking. Lightly spray or rub the dish with a little oil so the rice mixture won’t stick around the edges when it bakes. Combine aromatics and dry rice: In the baking dish, stir together the diced red onion, red bell pepper, minced jalapeño, and 1 cup dry long-grain rice. Sprinkle the chili powder, garlic powder, ground cumin, dried oregano, and sea salt evenly over the mixture so the rice picks up the spices before the liquid is added. Mix the cooking liquid: In a separate bowl, whisk together 3 1/2 cups chicken broth, 2 tablespoons tomato paste, and 1 tablespoon olive oil until the tomato paste is fully dissolved. This prevents clumps and ensures the rice cooks evenly and absorbs the seasoned liquid. Combine proteins and beans: Stir the shredded chicken, drained and rinsed 14 oz can of black beans, and 1 cup corn kernels into the rice and veggie mixture so ingredients are evenly distributed throughout the dish. Pour and bake covered: Pour the broth mixture evenly over the rice and other ingredients. Cover tightly with aluminum foil (or a foil-lined lid) and bake at 400°F for 50–60 minutes, until the rice has absorbed the liquid and is tender when tested with a fork. Top with cheese and finish: Remove the foil, sprinkle the shredded cheese evenly across the top, and return to the oven for an additional 5–10 minutes until the cheese is fully melted and slightly bubbly. For a golden finish, broil for 1–2 minutes while watching closely. Rest and garnish: Let the casserole rest for 5–10 minutes so the rice firms up slightly — this makes serving cleaner. Garnish with chopped fresh cilantro and sliced green onions before serving.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of broth or water to prevent drying and warm in a 350°F oven covered for 15–20 minutes, or microwave individual portions until heated through. For freezing, cool completely, then portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. When reheating from frozen, cover and bake at 350°F for 30–40 minutes until steaming in the center.

Ingredient Substitutions

Want to swap ingredients? Use brown rice for more fiber, but increase the liquid by 1/2 cup and bake for an additional 10–15 minutes as brown rice takes longer to cook. Substitute cooked ground turkey or shredded pork for the chicken for a different protein profile. Replace the cheese with a dairy-free melter to make the dish lactose-free, and use vegetable broth plus an extra cup of beans to make it vegetarian (omit chicken). If you’re avoiding spicy heat, omit the jalapeño and reduce chili powder to 1 tablespoon.

Serving Suggestions

Serve spooned into bowls with a squeeze of lime, a dollop of sour cream or Greek yogurt, and pickled red onions for brightness. A side of shredded lettuce and sliced avocado complements the warm casserole with fresh texture. For parties, set out toppings like chopped cilantro, lime wedges, diced tomatoes, hot sauce, and tortilla chips so guests can personalize their portions.

Cultural Background

This bake is rooted in Tex‑Mex convenience cooking: it takes classic elements — rice, beans, seasoned protein, and cheese — and combines them into a one-pan dish. While it’s not a traditional dish from a single region, it draws on Mexican ingredients and American casserole technique to create something familiarly comforting. Variations of layered rice-and-bean bakes appear across Southwestern and Californian home kitchens where quick, flavorful weeknight dishes are prized.

Seasonal Adaptations

In summer, swap canned corn for charred fresh corn and add diced tomatoes for a lighter, garden-forward version. In winter, stir in roasted winter squash or replace corn with frozen roasted sweet corn for depth. For holiday gatherings, double the batch and top with a crunchy panko-cheese crust before broiling briefly to create a party-ready centerpiece.

Meal Prep Tips

To meal prep, assemble the casserole in a foil pan and refrigerate for up to 24 hours before baking — add 5–10 minutes to the covered baking time if starting from cold. Portion into individual airtight containers for grab-and-go lunches. Store toppings separately to keep textures fresh. Use a kitchen scale to divide evenly if you need exact calorie portions for meal planning.

This Chicken Burrito Casserole is dependable, adaptable, and a little bit nostalgic — a simple recipe that encourages experimentation and rewards patience while baking. Serve it when you want comfort without fuss, and don’t be surprised when it becomes a family favorite.