Introduction
Oh, the comfort of a warm, hearty casserole! Remember those cozy evenings when dinner just magically appeared, filling the house with the most amazing aromas? This Chicken Burrito Casserole is just like that, but even better because you get to make it yourself (and it’s SO simple!). Imagine a dish packed with all your favorite burrito flavors, all cooked together in one glorious pan. Yep, we’re talking minimal cleanup and maximum deliciousness. This is the kind of recipe that makes you feel like a kitchen rockstar, even if you’re just starting out.
Why You’ll Love This Recipe
- So Fast: Seriously, from start to finish, this is a weeknight wonder.
- Crazy Easy: No complicated steps here, just straightforward deliciousness.
- Perfect for Gifting (or Potlucks!): This dish travels like a dream and is always a huge hit.
- A Total Crowd-Pleaser: Even the pickiest eaters will be asking for seconds!
Ingredients
Let’s gather our goodies! Here’s what you’ll need to create this magic:
- 450 g Cooked chicken: This is your shortcut! Rotisserie chicken is your best friend here.
- 1 can (14 oz) Black beans, drained and rinsed: Gotta have those hearty beans for that classic burrito vibe.
- 1 bunch Cilantro, chopped: Fresh cilantro brings such a bright, zesty kick.
- 1 cup Frozen corn kernels: Easy peasy, and adds a touch of sweetness.
- 1 tsp Garlic powder: For that essential savory depth.
- 1 Green onion, thinly sliced: A little fresh crunch and flavor to finish.
- 1 Jalapeno, seeded and minced: For a gentle warmth. If you like it spicier, leave some seeds in!
- 1/2 tsp Dried oregano: A subtle earthy note that ties everything together.
- 1 Red bell pepper, diced: Adds beautiful color and a mild sweetness.
- 1/2 Red onion, diced: Brings a nice sharpness to the party.
- 3 1/2 cups Chicken broth: This is the liquid gold that cooks our rice and brings all the flavors together.
- 2 tbsp Tomato paste: For that rich, concentrated tomato flavor.
- 1 cup Dry long-grain white rice: The foundation of our delicious casserole.
- 2 tbsp Chili powder: This is where the fiesta really begins!
- 1/2 tsp Sea salt: To enhance all those amazing flavors.
- 1 tbsp Olive oil: For sautéing our veggies.
- 1 tsp Cumin: The quintessential spice for any Mexican-inspired dish.
- 150 g Grated Monterey Jack or Havarti cheese: Because what’s a casserole without melty, gooey cheese?
How to Make It
Alright, chef! Let’s get cooking. Grab your favorite oven-safe skillet or a Dutch oven – this is our one-pan hero.
- Preheat your oven: Get it nice and warm to 375°F (190°C).
- Sauté the aromatics: Heat the olive oil in your skillet over medium heat. Toss in your diced red onion and red bell pepper. Let them soften up, about 5-7 minutes. You want them tender, not crispy!
- Spice it up: Now, stir in the minced jalapeno, garlic powder, chili powder, and cumin. Let this cook for just 1 minute until you can smell all those wonderful spices blooming. Mmm, smells like dinner is happening!
- Tomato goodness: Add the tomato paste and cook for another minute, stirring it around. This helps deepen its flavor.
- Liquid magic: Pour in the chicken broth and bring it all to a gentle simmer. Stir in your dry rice, black beans, corn, dried oregano, and sea salt. Give it a good stir to make sure everything is submerged and happy.
- Chicken and cilantro: Now, add your cooked chicken and that lovely chopped cilantro. Stir everything together well.
- Simmer time: Bring the whole glorious mixture to a gentle boil, then reduce the heat to low. Cover it up with a lid or some foil and let it simmer for 15 minutes. You’ll notice most of the liquid will be absorbed, and the rice will be getting tender.
- Cheese, please! Remove the skillet from the heat. Sprinkle that beautiful grated cheese evenly all over the top. Go on, be generous!
- Bake it up: Cover your skillet again (lid or foil works!). Pop it into your preheated oven and bake for 20-25 minutes. You’re looking for that rice to be perfectly tender and the cheese to be melted into a bubbly, golden masterpiece.
- Garnish and serve: Once it’s out of the oven and looking irresistible, garnish with your thinly sliced green onions. Dig in and enjoy!
Substitutions & Additions
This recipe is super flexible, so feel free to get creative!
- Chicken: If you don’t have cooked chicken, you can quickly cook some chicken breasts or thighs, dice them, and then add them. Or, hey, ground turkey or shredded pork would be delicious too!
- Beans: Kidney beans or pinto beans are fantastic swaps for black beans.
- Veggies: Diced zucchini, sweet potato, or even some spinach wilted in at the end would be amazing additions.
- Spice Level: If you’re not a fan of heat, leave out the jalapeno entirely. If you love it spicy, add a pinch of cayenne pepper or a dash of hot sauce.
- Cheese: Cheddar, Colby Jack, or a Mexican blend are all wonderful choices.
Tips for Success
A few little pointers to make your casserole absolutely perfect:
- Don’t Skip the Sauté: Cooking the onions and peppers first builds a wonderful flavor base.
- Rinse Your Beans: This helps remove excess sodium and that starchy film, giving you a cleaner flavor.
- Adjust Liquid if Needed: Every stove and skillet is a little different. If after 15 minutes of simmering the rice still seems too dry, add a splash more chicken broth. If it looks too wet, you can uncover it for the last few minutes of simmering.
- Prep Ahead: You can chop all your veggies (onions, peppers, jalapeno) the day before and store them in an airtight container in the fridge. This makes assembly even faster!
How to Store It
Leftovers are a gift in themselves! Let the casserole cool completely before storing. You can keep it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop until warmed through. It’s also delicious cold, straight from the fridge – no judgment here!
FAQs
Got questions? We’ve got answers!
Q: Can I make this ahead of time and bake it later?
A: Absolutely! You can assemble the entire casserole (up to step 8, before baking) and store it covered in the refrigerator for up to 24 hours. You might need to add a few extra minutes to the baking time.
Q: My rice seems a little hard after baking. What did I do wrong?
A: It’s likely the rice needed a touch more liquid or simmering time. Make sure you’re using long-grain white rice, as it cooks most consistently in this type of dish. You can also cover it more tightly during the simmering stage to trap steam.
Q: Can I freeze this casserole?
A: Yes, you can! It freezes beautifully. Once cooled, cover it tightly with plastic wrap and then foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator and then bake as directed, adding extra time as needed.
One-Pan Chicken Burrito Casserole
Equipment
- oven-safe skillet Or a Dutch oven
- Lid or foil
Ingredients
Main ingredients
- 450 g Cooked chicken Rotisserie chicken is recommended
- 1 can (14 oz) Black beans drained and rinsed
- 1 bunch Cilantro chopped
- 1 cup Frozen corn kernels
- 1 tsp Garlic powder
- 1 Green onion thinly sliced, for garnish
- 1 Jalapeno seeded and minced
- 0.5 tsp Dried oregano
- 1 Red bell pepper diced
- 0.5 Red onion diced
- 3.5 cups Chicken broth
- 2 tbsp Tomato paste
- 1 cup Dry long-grain white rice
- 2 tbsp Chili powder
- 0.5 tsp Sea salt
- 1 tbsp Olive oil
- 1 tsp Cumin
- 150 g Grated Monterey Jack or Havarti cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Heat the olive oil in your skillet over medium heat. Add the diced red onion and red bell pepper and sauté for 5-7 minutes until tender.
- Stir in the minced jalapeno, garlic powder, chili powder, and cumin. Cook for 1 minute until fragrant.
- Add the tomato paste and cook for another minute, stirring.
- Pour in the chicken broth and bring to a simmer. Stir in the dry rice, black beans, corn, dried oregano, and sea salt.
- Add the cooked chicken and chopped cilantro. Stir everything together.
- Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 15 minutes.
- Remove the skillet from the heat and sprinkle the grated cheese evenly over the top.
- Cover the skillet again and bake in the preheated oven for 20-25 minutes, until the rice is tender and the cheese is melted and bubbly.
- Garnish with thinly sliced green onions and serve.