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Chicken Burrito Bowl Casserole

  • Author: Avery
  • 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

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish with nonstick spray or oil.
  2. 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.
  3. 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.
  4. 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.
  5. Spoon the chicken and bean mixture over the rice, spreading it out so it fully covers the rice layer.
  6. Pour the salsa evenly over the chicken mixture, then sprinkle the remaining 1/2 cup cheddar cheese over the top.
  7. Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
  8. 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.
  9. Carefully remove the casserole from the oven and let it rest for 5–10 minutes to set and cool slightly.
  10. 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

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Find it online: https://averyrecipes.com/chicken-burrito-bowl-casserole/