Chicken Burrito Casserole

A simple, tasty chicken casserole that feels like a warm burrito in a dish.

introduction

This Chicken Burrito Casserole is easy and filling. It uses cooked chicken, rice, beans, corn, salsa, and cheese. If you like easy baked meals, you may also enjoy a similar comfort dish like the baked potato chicken broccoli casserole for another simple dinner idea.

why make this recipe

• It is quick to put together.
• It uses common pantry items.
• It feeds a family or makes good leftovers.
• It is flexible and forgiving if you change one or two ingredients.

how to make Chicken Burrito Casserole

1. Preheat the oven to 350°F (175°C).
2. Mix the shredded chicken, cooked rice, black beans, corn, salsa, cumin, chili powder, salt, and pepper in a big bowl.
3. Grease a large casserole dish and spread the mixture in the dish.
4. Sprinkle the shredded cheese over the top.
5. Bake 25–30 minutes until it bubbles and the cheese melts.
6. Let it sit a few minutes, then serve hot.

Ingredients :

• 2 cups cooked chicken, shredded
• 2 cups cooked rice
• 1 can black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 cup salsa
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 cup shredded cheese (cheddar or Mexican blend)
• Salt and pepper to taste
• Tortilla chips (optional for topping)

Directions :

1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, combine the shredded chicken, cooked rice, black beans, corn, salsa, cumin, chili powder, salt, and pepper.
3. Grease a large casserole dish and pour the chicken mixture into it, spreading it evenly.
4. Top with shredded cheese.
5. Bake for 25-30 minutes or until bubbling and cheese is melted.
6. Serve hot, optionally with crushed tortilla chips on top.

how to serve Chicken Burrito Casserole

• Garnish with chopped cilantro or green onions.
• Add sour cream, avocado slices, or salsa on top.
• Serve with a side salad or steamed vegetables.
• Crush tortilla chips over the top for crunch.

how to store Chicken Burrito Casserole

• Fridge: Cool, cover, and store up to 3–4 days.
• Freezer: Cool, wrap tightly, and freeze up to 2 months. Thaw in fridge before reheating.
• Reheat in oven at 350°F (175°C) until hot, or microwave in a covered dish until warm.

tips to make Chicken Burrito Casserole

• Use rotisserie chicken to save time.
• Use leftover rice or quick-cook rice.
• Drain canned beans well to avoid extra liquid.
• If you like it wetter, add a little more salsa before baking.
• Check seasoning and add salt or lime juice to brighten flavors.

variation (if any)

• Vegetarian: Skip chicken and add extra beans, diced peppers, or tofu.
• Spicy: Add chopped jalapeño or a few dashes of hot sauce.
• Cheesy bake: Layer tortillas in the dish for a closer burrito-style casserole.
• Low-carb: Use cauliflower rice instead of rice.

FAQs (minimum three FAQ)

Q: Can I use frozen corn without thawing?
A: Yes. You can add frozen corn straight to the mix. It will heat in the oven.

Q: Can I make this ahead of time?
A: Yes. Assemble the casserole, cover, and refrigerate. Bake when ready, adding a few extra minutes to cook through.

Q: Is it okay to use leftover chicken?
A: Absolutely. Leftover or rotisserie chicken works great and saves time.

Q: Can I add more vegetables?
A: Yes. Peppers, onions, or zucchini work well. Saute hard vegetables first so they cook through.

Q: How do I make it less spicy for kids?
A: Use mild salsa and skip extra chili powder. Add a little cheese and sour cream to calm heat.

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