This hearty Chicken Burrito Bowl Casserole packs all the flavors of your favorite burrito bowl into one cozy, oven-baked dish. Tender shredded chicken, brown rice, black beans, corn, zesty tomatoes, salsa, and melted cheddar come together in flavorful layers. It’s an easy, family-friendly meal that’s perfect for busy weeknights, potlucks, or make-ahead lunches.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup brown rice, uncooked
- 2 cups chicken broth (or water with bouillon)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies, undrained
- 1 tablespoon taco seasoning (store-bought or homemade)
- 1 cup shredded cheddar cheese, divided
- 1 cup salsa (mild, medium, or hot)
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped
- Salt and freshly ground black pepper, to taste
- Nonstick spray or a little oil, for greasing the baking dish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish with nonstick spray or oil.
- In a medium saucepan, combine the brown rice and chicken broth. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for about 45 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork.
- While the rice cooks, add the shredded chicken, black beans, corn, diced tomatoes with green chilies, taco seasoning, and half of the shredded cheddar cheese (1/2 cup) to a large mixing bowl. Stir until everything is evenly combined. Season with salt and pepper to taste.
- Once the rice is done, spread it evenly in the bottom of the prepared 9×13-inch baking dish, pressing it lightly into an even layer.
- Spoon the chicken and bean mixture over the rice, spreading it out so it fully covers the rice layer.
- Pour the salsa evenly over the chicken mixture, then sprinkle the remaining 1/2 cup cheddar cheese over the top.
- Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
- Remove the foil and continue baking for an additional 10–15 minutes, or until the casserole is hot throughout and the cheese is melted, bubbly, and lightly golden around the edges.
- Carefully remove the casserole from the oven and let it rest for 5–10 minutes to set and cool slightly.
- Drizzle the top with sour cream (or dollop it in small spoonfuls), then sprinkle with chopped fresh cilantro. Slice into portions and serve warm.
Variation
- Swap the chicken for ground turkey or lean ground beef. Brown the meat with taco seasoning before mixing with the beans and veggies.
- Make it vegetarian by omitting the chicken and adding an extra can of black beans or pinto beans, plus 1 extra cup of corn or diced bell peppers.
- Turn it into a cheesy one-pan skillet: use cooked rice, mix everything in a large oven-safe skillet, top with cheese, and bake just until heated through and bubbly.
Cooking Notes
- Brown rice takes longer to cook than white rice; if using white rice, reduce the simmer time according to package directions and check for doneness earlier.
- If your oven runs hot, check the casserole a few minutes early once you remove the foil to avoid over-browning the cheese.
- For extra moisture and richness, you can stir 1/4–1/3 cup sour cream or Greek yogurt directly into the chicken mixture before baking.
Serving Suggestions
- Serve each portion with your favorite burrito bowl toppings: diced avocado or guacamole, shredded lettuce, extra cilantro, lime wedges, and jalapeño slices.
- Pair this casserole with a simple side salad dressed with lime vinaigrette or a side of tortilla chips and salsa for a complete Tex-Mex spread.
- Use leftovers as a burrito or taco filling by spooning the casserole into warm tortillas and adding fresh toppings.
Tips
- Shred chicken easily by using a stand mixer or hand mixer on low speed while the chicken is still warm.
- Prep ahead by assembling the casserole up to the baking step, covering tightly, and refrigerating for up to 24 hours. Add 5–10 extra minutes to the covered bake time if baking from cold.
- Freeze leftovers in individual portions for quick lunches. Reheat in the microwave with a splash of broth or water to keep it from drying out.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
Nutritional Information (Per Serving)
- Calories: 420 kcal
- Protein: 26 g
- Sodium: 780 mg
Frequently Asked Questions
- Can I use rotisserie chicken?
Yes. Rotisserie chicken is perfect here just remove the skin, shred the meat, and measure out 2 cups. - Can I use white rice instead of brown rice?
Absolutely. Use the same amount of rice and liquid, but follow the cook time on your white rice package and adjust as needed. - How can I make this casserole spicier?
Use hot salsa, add extra chili powder or cayenne to the taco seasoning, or stir in chopped jalapeños or chipotle peppers in adobo. - Can I make this dairy-free?
Yes. Use dairy-free shredded cheese and swap the sour cream for a dairy-free yogurt or cashew cream drizzle.
Conclusion
This Chicken Burrito Bowl Casserole brings together tender chicken, hearty brown rice, and zesty Tex-Mex flavors in one effortless bake. It’s ideal for feeding a hungry crowd, prepping lunches for the week, or satisfying those burrito cravings without rolling a single tortilla. Customize the toppings, adjust the heat, and make it your own every time you bake it.
Print
Chicken Burrito Bowl Casserole
- Total Time: 75 minutes
- Yield: 6 servings 1x
- Diet: High-Protein
Description
This hearty Chicken Burrito Bowl Casserole packs all the flavors of your favorite burrito bowl into one cozy, oven-baked dish. Tender shredded chicken, brown rice, black beans, corn, zesty tomatoes, salsa, and melted cheddar come together in flavorful layers. It’s an easy, family-friendly meal that’s perfect for busy weeknights, potlucks, or make-ahead lunches.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup brown rice, uncooked
- 2 cups chicken broth (or water with bouillon)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies, undrained
- 1 tablespoon taco seasoning (store-bought or homemade)
- 1 cup shredded cheddar cheese, divided
- 1 cup salsa (mild, medium, or hot)
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped
- Salt and freshly ground black pepper, to taste
- Nonstick spray or a little oil, for greasing the baking dish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish with nonstick spray or oil.
- In a medium saucepan, combine the brown rice and chicken broth. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for about 45 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork.
- While the rice cooks, add the shredded chicken, black beans, corn, diced tomatoes with green chilies, taco seasoning, and half of the shredded cheddar cheese (1/2 cup) to a large mixing bowl. Stir until everything is evenly combined. Season with salt and pepper to taste.
- Once the rice is done, spread it evenly in the bottom of the prepared 9×13-inch baking dish, pressing it lightly into an even layer.
- Spoon the chicken and bean mixture over the rice, spreading it out so it fully covers the rice layer.
- Pour the salsa evenly over the chicken mixture, then sprinkle the remaining 1/2 cup cheddar cheese over the top.
- Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
- Remove the foil and continue baking for an additional 10–15 minutes, or until the casserole is hot throughout and the cheese is melted, bubbly, and lightly golden around the edges.
- Carefully remove the casserole from the oven and let it rest for 5–10 minutes to set and cool slightly.
- Drizzle the top with sour cream (or dollop it in small spoonfuls), then sprinkle with chopped fresh cilantro. Slice into portions and serve warm.
Notes
- For quicker prep, use pre-cooked rice or microwaveable brown rice and reduce the overall cooking time.
- Adjust the heat level by choosing mild, medium, or hot salsa and taco seasoning to suit your taste.
- If your casserole seems a bit dry, serve with extra salsa or a squeeze of lime juice over each portion.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course, Casserole
- Method: Baked
- Cuisine: Mexican-Inspired, Tex-Mex
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 780 mg (estimate; will vary based on broth, salsa, and seasoning)
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 8 g
- Protein: 26 g
- Cholesterol: 70 mg
Keywords: chicken burrito bowl casserole, burrito casserole, easy chicken casserole, Mexican casserole, weeknight dinner, meal prep