Description
This hearty Chicken Burrito Casserole combines tender shredded chicken, brown rice, beans, and vegetables seasoned with fajita spices and baked to perfection with melted Monterey Jack cheese. It’s a comforting, flavorful one-dish meal perfect for family dinners or meal prep.
Ingredients
Scale
Vegetables and Rice
- 1/2 cup finely diced onion
- 1 red bell pepper, diced
- 1 cup uncooked parboiled long-grain brown rice
- 1 cup frozen corn kernels
Seasonings and Spices
- 3 tablespoons fajita seasoning
- 1/8 teaspoon cayenne pepper
Proteins
- 5 cups shredded cooked chicken
- 1 (14-ounce) can low-sodium black beans, drained and rinsed
Liquids and Sauces
- 3 cups reduced-sodium chicken broth
- 1 (4-ounce) can mild green chilies
- 1 tablespoon tomato paste
- 2 tablespoons olive oil
Dairy
- 1 1/4 cups shredded Monterey Jack cheese
Instructions
- Preheat Oven: Preheat your oven to 400°F to ensure it’s hot and ready for baking the casserole.
- Mix Vegetables and Rice: In a baking dish, combine the diced onion, red bell pepper, uncooked brown rice, fajita seasoning, and cayenne pepper. Stir well to evenly distribute the spices and vegetables.
- Prepare Broth Mixture: In a separate bowl, whisk together the reduced-sodium chicken broth, mild green chilies, tomato paste, and olive oil until smooth. This mixture will add flavor and moisture to the rice and other ingredients.
- Combine and Stir: Pour the broth mixture into the baking dish with the rice and vegetables. Stir thoroughly to combine all ingredients evenly.
- Add Chicken, Beans, and Corn: Add the shredded cooked chicken, drained black beans, and frozen corn kernels to the baking dish. Mix well to distribute everything uniformly.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 65 to 70 minutes. This allows the rice to cook fully and the flavors to meld.
- Add Cheese and Finish Baking: Carefully remove the foil and sprinkle the shredded Monterey Jack cheese evenly over the casserole. Return the dish to the oven and bake uncovered for an additional 5 to 10 minutes, until the cheese has melted and is bubbly.
- Cool and Serve: Let the casserole cool for a few minutes to set, then serve warm.
Notes
- Use parboiled brown rice for best texture and consistent cooking time.
- Shredded cooked chicken can be from rotisserie or leftover roasted chicken.
- Covering with foil during baking traps steam to cook the rice thoroughly.
- Allow casserole to rest before serving to make slicing and serving easier.
- For a spicier dish, increase the cayenne pepper slightly or use hot green chilies.
