Chicken Burrito Casserole
Short, Catchy Intro
So you are craving something tasty but too lazy to spend forever in the kitchen huh Same. This chicken burrito casserole hits that sweet spot where comfort food meets minimal effort and maximum flavor. It bakes like a dream, melts cheese like a hug, and lets you pretend you planned a fancy dinner when really you just shredded some leftover chicken.
Want a little inspiration while the casserole bakes Try checking out this fun riff on handhelds with a Chipotle ranch grilled chicken burrito for your next weeknight meal. It gives you more ideas for sauces and spice levels without making your brain hurt.
Why This Recipe is Awesome
This recipe is basically cheat code for dinner. It uses simple pantry stuff and one oven cycle to deliver cheesy goodness and texture. It is idiot proof even I did not mess it up.
It scales nicely so you can feed a crowd or hoard leftovers like a responsible adult. Also it plays nice with substitutions so you can use what is in your fridge and still look like a culinary genius. Pro tip bake it until the top turns golden and bubbly for max approval ratings.
Ingredients You’ll Need
- 2 cups cooked chicken, shredded
- 2 cups cooked rice
- 1 can black beans, drained and rinsed
- 1 cup corn
- 1 cup salsa
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Tortilla chips (optional for topping)
Yes that is basically it. No weird pantry scavenging required. If you want to be fancy you can add a handful of chopped cilantro but not necessary. Drain and rinse the beans unless you enjoy suspiciously starchy casseroles.
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine shredded chicken, cooked rice, black beans, corn, salsa, cumin, chili powder, salt, and pepper. Mix well.
- Spread half of the mixture in a greased casserole dish.
- Sprinkle 1 cup of cheese on top.
- Layer the remaining mixture on top and finish with the rest of the cheese.
- Bake for 25-30 minutes or until cheese is bubbly and golden.
- Serve hot, optionally topped with crushed tortilla chips.
Common Mistakes to Avoid
- Thinking you do not need to preheat the oven Rookie mistake. The melting point of cheese does not wait for you.
- Using watery salsa That dilutes the casserole and makes it soggy. Use a medium or thick salsa.
- Overloading with rice If you add too much rice the casserole gets dry and bland. Balance matters.
- Skipping the salt Because salt actually makes everything taste like something other than cardboard. Season as you go and taste.
- Leaving the dish uncovered while baking If you jerk it out too early the cheese might still be sad and unmelted. Bake until bubbly.
Alternatives & Substitutions
Want to swap things around No sweat. Use shredded rotisserie chicken for speed or a couple of diced chicken breasts you pan sear for a fresh taste. Out of rice Try cauliflower rice for fewer carbs or use quinoa for a nutty twist. Want more heat Add diced jalapeno or a splash of hot sauce. Vegetarian not-complicated Replace the chicken with extra beans and roasted sweet potato cubes and no one will complain.
If you fancy creamy textures try mixing in a half cup of sour cream or Greek yogurt before baking IMO it gives the casserole a silky lift. Also if you want to lower the carbs check out this cozy alternative creamy low carb chicken casserole which shares some tricks that work great here too.
FAQ Frequently Asked Questions
Q Will this keep well for leftovers
A Yep fridge friendly for 3 to 4 days in an airtight container. Reheat in the oven or microwave until warmed through.
Q Can I freeze it
A Sure freeze a tightly wrapped dish for up to 3 months. Thaw overnight in the fridge before reheating. For best texture reheat covered and then uncover at the end to crisp the top.
Q Can I use fresh corn instead of frozen or canned
A Absolutely. Fresh is awesome and adds a little sweetness. If it is raw toss it in hot pan briefly to cook it first.
Q Do I have to use cooked rice
A Yes use pre cooked rice. Leftover rice works great. If you try to bake raw rice inside it will stay crunchy and nobody wants crunchy rice in a casserole.
Q Can I make it spicier for guests who like heat
A Of course. Add a diced chipotle in adobo or a teaspoon of cayenne. Taste as you go unless you enjoy surprised tears.
Q What about topping options
A Crushed tortilla chips add crunch. Fresh cilantro, sliced green onions, diced avocado, or a dollop of sour cream also work wonders.
Q Can I make single servings instead of one big casserole
A Yep make individual portions in ramekins and check baking time. They will cook faster and look adorable.
Final Thoughts
You just made dinner into a one dish party without breaking a sweat Good job. This chicken burrito casserole is flexible, forgiving, and fast which is exactly what weeknight cooking should be. Now go impress someone or yourself with your new culinary skills You have earned it.
Enjoy the cheesy goodness and don’t forget to pinch a chip for the topping at the last second or YOLO it whole.
Print
Cheesy Chicken Burrito Casserole
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A comforting and easy chicken burrito casserole that combines shredded chicken, rice, and cheese for a delicious weeknight meal.
Ingredients
- 2 cups cooked chicken, shredded
- 2 cups cooked rice
- 1 can black beans, drained and rinsed
- 1 cup corn
- 1 cup salsa
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Tortilla chips (optional for topping)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine shredded chicken, cooked rice, black beans, corn, salsa, cumin, chili powder, salt, and pepper. Mix well.
- Spread half of the mixture in a greased casserole dish.
- Sprinkle 1 cup of cheese on top.
- Layer the remaining mixture on top and finish with the rest of the cheese.
- Bake for 25-30 minutes or until cheese is bubbly and golden.
- Serve hot, optionally topped with crushed tortilla chips.
Notes
For a vegetarian option, replace chicken with extra beans and roasted sweet potato cubes. For a creamy texture, mix in sour cream or Greek yogurt before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 90mg
Keywords: chicken casserole, burrito casserole, easy recipes, comfort food, weeknight dinner
