A Chicken Burrito Casserole is the ultimate comfort food that brings together all the flavors of a traditional burrito in one convenient, baked dish. Packed with shredded chicken, rice, beans, corn, and cheese, this casserole is both hearty and satisfying, making it perfect for busy weeknights or casual gatherings.
Why You’ll Love This Recipe
- One-pan convenience for easy cleanup
- Family-friendly and kid-approved
- Perfect for meal prep or leftovers
- Customizable with your favorite burrito toppings
- Freezer-friendly and great for batch cooking
- Balanced with protein, carbs, and vegetables
- Comforting, cheesy, and full of flavor
- Easily adaptable to be spicy or mild
- No tortillas required, but still has burrito vibes
- Makes a complete meal with minimal effort
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Shredded cooked chicken
- Instant rice
- Cream of chicken soup
- Sour cream
- Corn (drained)
- Black beans (drained and rinsed)
- Diced tomatoes with green chilies
- Chicken broth
- Taco seasoning
- Shredded Mexican blend cheese
- Optional toppings: cilantro, crushed tortilla chips, guacamole, or additional sour cream
directions
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine cream of chicken soup, sour cream, and taco seasoning. Mix until smooth.
- Stir in chicken broth, then fold in shredded chicken, instant rice, diced tomatoes with green chilies, corn, and black beans.
- Transfer the mixture to a greased 9×13-inch baking dish. Spread evenly.
- Sprinkle shredded cheese over the top.
- Cover with foil and bake for 40 minutes.
- Remove foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
- Let the casserole rest for 5 minutes before serving. Add optional toppings as desired.
Servings and timing
Servings: 6 to 8
Prep Time: 10 minutes
Cook Time: 50 to 55 minutes
Total Time: About 1 hour
Variations
- Spicy Version: Add diced jalapeños or use spicy taco seasoning
- Low-carb Option: Replace rice with cauliflower rice
- Vegetarian: Substitute chicken with sautéed bell peppers and zucchini
- Cheesy Upgrade: Use a mix of cheddar and pepper jack for more flavor
- Tex-Mex Twist: Add a layer of enchilada sauce before the cheese topping
- Taco Casserole: Use ground beef or turkey instead of chicken
- Breakfast Burrito Style: Add scrambled eggs and breakfast sausage
storage/reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Microwave individual portions for 2-3 minutes or reheat in the oven at 350°F for about 20 minutes until warmed through.
FAQs
How do I know when the casserole is done baking?
The casserole is ready when it’s hot throughout and the cheese is melted and bubbly on top.
Can I use rotisserie chicken for this recipe?
Yes, rotisserie chicken works great and saves prep time.
Can I make this casserole ahead of time?
Absolutely. Assemble it up to 24 hours in advance and store it in the fridge until ready to bake.
What can I use instead of cream of chicken soup?
You can substitute with homemade cream soup or use cream of mushroom or cream of celery for a different flavor.
Is this recipe gluten-free?
It can be made gluten-free by using a certified gluten-free soup and taco seasoning.
Can I use cooked rice instead of instant rice?
Yes, use 2 cups of already cooked rice and reduce the chicken broth slightly to avoid a watery casserole.
What toppings go best with this casserole?
Chopped cilantro, diced avocado, crushed tortilla chips, or a dollop of sour cream are excellent options.
How can I make this dish spicier?
Add hot sauce, cayenne pepper, or extra diced chilies to the mix.
Can I make this in a slow cooker?
Yes, cook on low for 4–6 hours or until heated through, but the texture may be slightly different.
What sides go well with chicken burrito casserole?
Try it with a simple green salad, tortilla chips and salsa, or grilled vegetables.
Conclusion
Chicken Burrito Casserole is a delicious and easy way to enjoy all the flavors of a burrito without the fuss. Whether you’re feeding a crowd, meal prepping for the week, or just craving something cheesy and satisfying, this recipe delivers every time. Adapt it to suit your taste and enjoy a comforting, wholesome meal straight from the oven.
Print
Chicken Burrito Casserole
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Bake
- Cuisine: Tex-Mex
Description
Chicken Burrito Casserole is a Tex-Mex inspired comfort food loaded with shredded chicken, rice, beans, cheese, and all your favorite burrito flavors, layered and baked into one delicious dish. It’s easy to prepare, great for leftovers, and perfect for cozy dinners or casual gatherings.
Ingredients
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- 2 cups cooked white or brown rice
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1 (10 oz) can diced tomatoes with green chiles (like Rotel), drained
- 1 (10 oz) can enchilada sauce (red or green)
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 2 cups shredded Mexican blend cheese
- 8 small flour tortillas, cut into quarters
- Optional toppings: sour cream, salsa, chopped cilantro, jalapeños, diced avocado
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish
- In a large bowl, combine shredded chicken, rice, beans, corn, diced tomatoes, enchilada sauce, chili powder, cumin, garlic powder, salt, and pepper
- Layer half of the tortilla pieces on the bottom of the baking dish
- Spread half of the chicken mixture over the tortillas, then sprinkle with half of the cheese
- Repeat layers with remaining tortillas, chicken mixture, and cheese
- Cover with foil and bake for 20 minutes
- Remove foil and bake for an additional 10 minutes, until cheese is melted and bubbly
- Let rest for 5 minutes before serving. Add optional toppings if desired
Notes
- Swap black beans for pinto beans or omit for a lower-carb option
- Use cauliflower rice instead of regular rice for a keto-friendly twist
- Make ahead and refrigerate overnight before baking
- Great for meal prep and freezer-friendly
Nutrition
- Calories: 540
- Sugar: 4g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg
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