This Chicken Burrito Casserole has been my weeknight lifesaver for years. I first assembled these flavors on a busy week when I had leftover roasted chicken and a pantry full of staples. The moment I pulled it from the oven and the house filled with warm, toasty aromas of chili and cumin, I knew it would become a go-to. It delivers exactly what our family needs on hectic evenings: a single dish that is comforting, balanced, and built from inexpensive ingredients. The texture is a satisfying mix of tender rice, creamy beans, juicy chicken, and the occasional pop of corn kernels. The melted cheese on top gives it that irresistible golden finish that always invites second helpings.

What I love most is how adaptable it is. I often halve the spice for littler eaters or add extra jalapeño and an extra tablespoon of chili powder when I want more heat. I discovered the ideal baking time after a few experiments; covering the dish for the majority of the bake steams the rice perfectly, and uncovering it to brown the cheese keeps the top deliciously crisp. This casserole brings everyone to the table, and the leftovers reheat surprisingly well for lunches the next day.

Ingredients

• Red onion: Use about half a medium red onion, diced. Red onion adds a sweet, sharp base flavor when baked; choose firm, glossy onions for the best texture.
• Red bell pepper: One medium red bell pepper, diced. It contributes sweetness and color; if you prefer milder flavor, remove seeds and membranes before dicing.
• Jalapeño: One jalapeño, minced. For less heat, remove the seeds and white ribs; for more, add an extra pepper or reserve some seeds.
• Long-grain white rice: One cup dry. Long-grain keeps separate, cooks evenly, and soaks up seasoned broth; rinse briefly if dusty.
• Spices: Two tablespoons chili powder, one teaspoon garlic powder, one teaspoon ground cumin, one-half teaspoon dried oregano, one-half teaspoon sea salt. Use a fresh chili powder like McCormick for consistent flavor.
• Corn kernels: One cup fresh or frozen. Frozen sweet corn works well and avoids extra prep; no need to thaw ahead of time.
• Black beans: One 14-ounce can, drained and rinsed. Rinsing removes excess sodium and bean liquid so the casserole doesn’t become too wet.
• Cooked shredded chicken: About 1 pound. Rotisserie chicken or leftover roasted chicken are ideal for convenience and flavor.
• Chicken broth: Three and a half cups. Use low-sodium broth to control salt; if using high-sodium, reduce added salt accordingly.
• Olive oil: One tablespoon. Use extra virgin for flavor, but any neutral oil works.
• Tomato paste: Two tablespoons. Tomato paste deepens the savory base; dissolve it into the broth for even distribution.
• Grated cheese: About 5.3 ounces (roughly 1 1/3 cups shredded). A sharp cheddar or a cheddar-monterey jack blend melts nicely and adds richness.

Instructions

Preheat: Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). A hot oven helps set the top once uncovered. Use the center rack for even heat distribution. Combine aromatics and dry rice: In a large baking dish, toss the diced onion, red bell pepper, minced jalapeño, and one cup of dry long-grain white rice with the chili powder, garlic powder, ground cumin, dried oregano, and sea salt. Spread the mixture evenly so the rice lays in a single layer; this helps it absorb liquid uniformly and prevents clumping. Mix liquids: Whisk the three and a half cups of chicken broth with two tablespoons tomato paste and one tablespoon olive oil in a separate bowl until smooth. Taste for salt and balance; tomato paste adds acidity and body so dissolve it well to avoid paste pockets. Assemble the casserole: Pour the seasoned broth over the rice mixture. Add the shredded chicken, drained black beans, and one cup of corn kernels. Stir gently to distribute ingredients without crushing the rice. Give the dish a final level so heat and liquid circulate evenly under the foil. Bake covered: Cover the baking dish tightly with aluminum foil and bake for 50 to 60 minutes. You want the rice to be tender and most of the liquid absorbed. If after 50 minutes the outer rice looks done but the center still has liquid, continue baking in 5 minute increments. Finish with cheese: Remove the foil, sprinkle the grated cheese over the top, and return the dish to the oven for an additional 5 to 10 minutes, or until the cheese is fully melted and starting to turn golden at the edges. For a browned top, switch to broil for the last 1 to 2 minutes while watching closely. Rest and serve: Let the casserole rest for 10 minutes before serving so the rice firms up and is easier to portion. Garnish with chopped cilantro and sliced green onions. Serve warm with lime wedges or a dollop of sour cream if desired.

Storage Tips

To store leftovers, cool the casserole to room temperature within two hours and transfer to airtight containers. In the refrigerator, eat within 3 to 4 days. For longer storage, divide into meal-sized portions and freeze for up to three months. Reheat from frozen in a 350 degree Fahrenheit oven, covered, until the center reaches a safe internal temperature of 165 degrees Fahrenheit, or thaw overnight and reheat as normal. Avoid repeated freeze-thaw cycles to maintain texture and flavor. Glass or metal containers with tight lids retain heat better when reheating in the oven.

Ingredient Substitutions

If you want to swap ingredients, use brown rice instead of white but increase the liquid to four cups and extend covered baking time by 10 to 15 minutes. Use canned diced tomatoes with green chilies in place of the tomato paste plus some broth for a brighter, saucier version. Substitute cooked ground turkey or shredded pork for the chicken for different protein profiles. For dairy-free, skip the cheese and finish with a drizzle of guacamole or a sprinkle of nutritional yeast for umami. Reduce the chili powder to one tablespoon for a milder dish.

Serving Suggestions

Serve slices with lime wedges, chopped cilantro, and a side of pickled red onions or a simple cabbage slaw for crunch. Add sour cream or plain Greek yogurt to cool the heat and provide creaminess. This casserole pairs nicely with a fresh green salad or roasted vegetables when you want a lighter accompaniment. For a fiesta-style spread, serve alongside warm tortillas, pico de gallo, and sliced avocado so guests can build their own bowls.

Cultural Background

The casserole is a Tex-Mex inspired adaptation of classic burrito fillings baked together in one dish. It draws on the long tradition of layering beans, rice, meat, and spices that are central to Mexican-American home cooking. While not a traditional Mexican casserole, it reflects how families in the Southwest simplified burritos into a communal bake that feeds many with minimal fuss. Over time, regional touches like adding corn or swapping cheeses have made this sort of one-dish meal a staple in American family kitchens.

Seasonal Adaptations

In summer, use fresh roasted corn and dice in ripe tomatoes or a bit of roasted red pepper for brightness. In autumn, fold in a cup of roasted butternut squash and swap to smoked paprika for a warmer flavor. For a winter comfort version, stir in a handful of chopped spinach or kale during the last 10 minutes of baking so it wilts gently. Holiday variations can include topping with crushed tortilla chips or a drizzle of mole-inspired sauce for depth.

Meal Prep Tips

To meal prep, assemble the casserole in a shallow disposable aluminum pan and refrigerate for up to 24 hours before baking. Label with the baking time and temperature so reheating is straightforward. Portion into individual containers for lunches, adding fresh garnishes at serving time. If you bake a large batch, cool completely and freeze individual portions for quick weekday meals; these reheat well in the microwave for about 2 to 3 minutes depending on wattage.

This dish is one of those reliable winners that fits right into busy life. Make it your own, share it with neighbors, and enjoy the way a single pan can bring people together around a warm, satisfying meal.