Hearty Chicken Burrito Casserole: Comfort in Every Bite

Discover the delicious Chicken Burrito Casserole, a gluten-free one-dish meal that combines bold flavors and high protein content, making it perfect for any dinner occasion.

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Prep Time 15

Cook Time 1 10

Cooling Time 10

Total Time 1 35

Servings: 8 servings

Course: Dinner

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Seasoning

1 tbsp Chili Powder substitute with paprika and a pinch of cayenne if unavailable
1/2 tsp Cayenne Pepper omit for a milder dish or increase for additional spiciness
1 tsp Garlic Powder can substitute with garlic flakes if necessary
1 tsp Smoked Paprika use chipotle powder as a substitute
1 tsp Onion Powder onion flakes can be used if powder is not available
1 tsp Ground Cumin substitute with coriander if needed
1 tsp Dried Oregano basil could work as an alternative
to taste Salt
to taste Black Pepper

For the Vegetables & Base

1/2 cup White Onion, chopped yellow or red onions can be used instead
1 Red Bell Pepper, diced any bell pepper color is suitable
1 cup Uncooked Brown Rice quinoa is a delicious substitute
3 cups Chicken Broth, low sodium use vegetable broth for a vegetarian option
2 Green Chilies, deseeded and chopped jalapeños can be used for more heat

For the Protein

5 cups Cooked Chicken, shredded use turkey or tofu for a meat-free option
1 can (14 oz) Black Beans, drained and rinsed pinto or kidney beans are substitutes

For the Toppings

1 1/4 cups Cheddar Cheese, shredded alternatives include Monterey Jack, Pepper Jack, or mozzarella
1 cup Corn Kernels, drained or frozen fresh, frozen, or peas are all acceptable

For Finishing Touches

1 tbsp Olive Oil consider flavored oils as alternatives
2 tbsp Tomato Paste tomato sauce can replace it with doubled amount, reducing broth accordingly
Toppings Cilantro, green onion, avocado, salsa for added freshness and flavor

Equipment

9x13 baking dish
Mixing bowl
Spatula

Method

Step‑by‑Step Instructions

Preheat your oven to 400°F (200°C).
In a small bowl, combine all seasoning ingredients and mix well.
In the baking dish, combine chopped onion, diced red bell pepper, and brown rice. Sprinkle seasoning mix and mix gently.
In a bowl, mix chicken broth, green chilies, olive oil, and tomato paste. Pour over rice mixture and fold gently.
Add corn and black beans to baking dish, then add shredded chicken. Mix everything well.
Cover with foil and bake for 65-70 minutes until rice is tender.
Remove foil, sprinkle cheddar cheese on top, and bake uncovered for an additional 5-10 minutes until cheese is melted.
Let casserole cool for 5-10 minutes, then top with cilantro, green onion, avocado, and salsa before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 85mgSodium: 600mgPotassium: 700mgFiber: 8gSugar: 3gVitamin A: 12IUVitamin C: 40mgCalcium: 20mgIron: 15mg

Notes

Store leftovers in an airtight container for up to 3-4 days. You can freeze individual portions for up to 3 months. Thaw overnight before reheating at 350°F for about 20-25 minutes.

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