Comforting Chicken Burrito Casserole

December 28, 2020

This Comforting Chicken Burrito Casserole is one of my most-made recipes when I shared it on Instagram last year. It’s the ultimate comfort food, but packed with good-for-you ingredients, like shredded chicken, tomatoes, corn, beans, spices, and of course some cheese for good measure.

My favorite thing about this recipe is how easy it is to make! It’s essentially just a layering project and then you bake it in the oven. We make this for dinner a few times each month, and it’s also a great one to watch on a game day! This year, since we are all sitting home for New Years, I decided to make it for NYE too. The best way to enjoy this is to pile it on top of tortilla chips!

I can’t wait for you to try this recipe!

What you need to make this recipe

It looks like a long list of ingredients, but really, it’s not – most of the ingredients needed to make this recipe are the spices! 

  • Cooked chicken: To make this recipe, you need some cooked chicken, that you will just shred and add to this dish. I love using leftover rotisserie chicken! You can even pop frozen chicken breasts into the instant pot and make the chicken in minutes. Here’s a great post that tells you how to do it!
  • Onion: You can use any onion variety that you like.
  • Rice: You can use white rice or brown rice, but I always opt for the white. And NOTE: you will be using UNCOOKED rice in this recipe. The rice will cook in the broth.
  • Tomato paste: Tomato paste gives this dish its tomato-y flavor and it’s a must!
  • Cumin, Chili powder, Oregano, & Garlic powder: This is the spice blend needed to this recipe!
  • Corn: I recommend using fresh corn or canned corn. If you use frozen corn, then your casserole will get a little too watery, and no one wants that.
  • Black beans: I like using a reduced sodium can of black beans, since the recipe has enough sodium from the chicken, cheese, and chicken broth.
  • Mexican blend cheese: I recommend picking up a package of pre-shredded Mexican blend cheese, it will make your life easier.
  • Chicken broth: I love using chicken broth in this recipe, since it’s super flavorful, but you can use vegetable broth instead. When I have bone broth on hand, I use that for extra nutrients.
  • Olive oil: Olive oil adds a nice flavor, but you can use any oil you’d like.
  • Salt and pepper to taste: Because what’s a meal without good ole salt and pepper!?

For serving/topping:

  • Cilantro
  • Green onion
  • Avocado
  • Tortilla Chips

How to assemble your casserole

  1. In a large casserole dish, add the diced onion, rice, cumin, chili powder, oregano and garlic powder.
  2. Then, in a small bowl, you whisk together the chicken broth, tomato paste, and olive oil, and pour it on top of the ingredients in the casserole dish, and mix to coat.
  3. Then, add the cooked, shredded chicken, beans and corn.
  4. Last, cover the casserole with a piece of foil and bake.
  5. After 35 minutes in the oven, remove the foil, add the cheese on top and bake for an extra 5-10 minutes!

If you make this recipe, please be sure to leave a comment below, so that others can read your review. And…since I practically live on Instagram, be sure to tag me in your creations so I can repost! Enjoy! xx

Comforting Chicken Burrito Casserole

Author: Nicole Modic of @KALEJUNKIE

Prep Time 10 mins
Cook Time 35 mins
Total Time 58 mins
SERVES 6
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Ingredients

  • 1 pound boneless, chicken breast (cooked and shredded)
  • 1 yellow or red onion, diced
  • 1 cup white rice (uncooked)
  • 1 teaspoon cumin
  • 2 teaspoons chilli powder
  • 1 tablespoon oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • 2 1/2 cups chicken broth
  • 3 tablespoons tomato paste
  • 1 tablespoon olive oil
  • 1 can (14 oz) black beans, drained
  • 1 can (14 oz) corn, drained
  • 1/2 cup mexican blend cheese (or non-dairy cheese shreds)

Optional garnishes

  • chopped cilantro
  • chopped green onion
  • diced avocado

Instructions

  • Preheat oven to 400 F. 
  • Shred your cooked chicken and set aside.
  • In a large casserole dish (2 or 3 quart), add chopped onion, rice, cumin, chili powder, oregano and garlic powder. Mix and set aside. 
  • In a medium bowl whisk together the chicken broth, tomato paste and olive oil. 
  • Pour it on top of the onion/rice mixture. next add the cooked shredded chicken, followed by the black beans and corn. 
  • Cover with foil and bake for 35-40 minutes. 
  • Remove from oven and uncover. 
  • Sprinkle cheese on top and cook 5-10 more minutes. 
  • Top with cilantro, green onion, and avocado. 

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!

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WHAT DID YOU THINK?

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  1. 3 stars
    I took the other reviewer’s advice and cooked it 10 extra minutes before topping with the cheese to boil off more of the liquid. I used chicken breast, brown rice, and sharp cheddar cheese. It seemed like there was something lacking because the flavor was just okay. I topped it with cilantro and green onions. It was an easy recipe to make, but it just needs to have some more flavor.

  2. 4 stars
    Great casserole – wish I had left it in 40 minutes or longer though. The rice was undercooked and it was still soupy.