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Homemade Chicken Burrito Casserole photo

Chicken Burrito Casserole

This Chicken Burrito Casserole is a one-dish wonder! Packed with flavor and easy to make, it's perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Casserole:
  • 3 cups cooked and chopped or shredded chicken rotisserie chicken works great!
  • 2 cups instant rice for quick cooking and convenience.
  • 21 ounces cream of chicken soup typically 2 cans (10.5 oz each).
  • 1 cup sour cream adds creaminess and tang.
  • 15.25 ounces canned corn one can, drained.
  • 15 ounces canned black beans one can, drained and rinsed.
  • 10 ounces ROTEL one can for a spicy kick.
  • 2 cups chicken broth for flavor and moisture.
  • 3 tablespoons taco seasoning to bring that classic flavor.
  • 1 cup Mexican blend cheese for the perfect cheesy topping.
  • Chopped cilantro for garnish and freshness.
  • Crushed tortilla chips for that satisfying crunch.
  • Sour cream for serving on top.
  • Guacamole for an extra layer of flavor.

Equipment

  • Large mixing bowl
  • 9x13-inch baking dish
  • Measuring cups and spoons
  • Cooking spoon
  • Aluminum foil

Method
 

Instructions:
  1. Step 1: Preheat your oven to 350°F (175°C). This ensures that your casserole bakes evenly.
  2. Step 2: In a large mixing bowl, combine the cooked and shredded chicken, cream of chicken soup, sour cream, drained corn, drained and rinsed black beans, ROTEL, chicken broth, and taco seasoning. Stir until all the ingredients are well mixed.
  3. Step 3: Stir in the instant rice until it’s evenly distributed throughout the mixture. The rice will absorb the flavors as it cooks.
  4. Step 4: Pour the chicken mixture into a greased 9x13-inch baking dish, spreading it out evenly.
  5. Step 5: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. This helps the rice cook properly and keeps the casserole moist.
  6. Step 6: After 30 minutes, remove the foil and sprinkle the Mexican blend cheese evenly over the top. Follow that with a generous layer of crushed tortilla chips for added crunch.
  7. Step 7: Return the casserole to the oven and bake uncovered for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the chips are slightly golden.
  8. Step 8: Once out of the oven, let the casserole cool for a few minutes. Garnish with chopped cilantro before serving. Serve with additional sour cream and guacamole on the side for an extra treat!

Notes

  • Use rotisserie chicken for a quick and easy option.
  • Feel free to customize with seasonal vegetables!
  • Store leftovers in an airtight container for up to 3-4 days.