Savory Baked Chicken Burrito Casserole for Cozy Nights

This savory baked chicken burrito casserole is a gluten-free comfort food packed with protein and veggies, making it a family-friendly dinner option.

Prep Time 15

Cook Time 1 10

Cooling Time 10

Total Time 1 35

Servings: 8 servings

Course: Dinner

Cuisine: Mexican

Calories: 450

For the Casserole Base

1 medium Finely Diced Onion Adds flavor and aroma; substitute with shallots for a milder taste.
1 medium Red Bell Pepper Provides sweetness and color; green bell pepper can be used for a different flavor.
1 cup Long-Grain Brown Rice (uncooked) Acts as the base and absorbs flavors; white rice can also be used.
2 tablespoons Fajita Seasoning Adds spices for authentic flavor; homemade seasoning can replace store-bought.
1/4 teaspoon Cayenne Pepper (optional) Adds heat; omit for a milder dish.
1 cup Frozen Corn Kernels Incorporates sweetness and texture; fresh or canned corn (drained) works as a substitute.
1 can (14 oz) Low Sodium Black Beans Contributes protein and fiber; pinto beans can be used instead.

For the Chicken Mixture

3 cups Shredded Chicken Provides protein and substance; use rotisserie chicken or boiled chicken breasts for convenience.
2 cups Reduced Sodium Chicken Broth Moistens the casserole and adds depth; vegetable broth can be substituted for a vegetarian version.
1 can (4 oz) Mild Green Chilies Introduces a mild chili flavor; jalapeños can be used for a spicier version.
2 tablespoons Olive Oil Adds moisture; can be omitted for a lower-fat option.
1 tablespoon Tomato Paste Enhances flavor and moisture; substitute with crushed tomatoes if not available.

For the Topping

2 cups Shredded Monterey Jack Cheese Adds flavor and creaminess to the casserole; cheddar cheese can be used for a sharper taste.

Step-by-Step Instructions for Easy Gluten-Free Chicken Burrito Casserole

Preheat your oven to 400°F (200°C). Prepare your 9x13 inch baking dish.
In the baking dish, mix together the onion, red bell pepper, brown rice, fajita seasoning, and optional cayenne pepper.
In a bowl, combine chicken broth, green chilies, tomato paste, and olive oil. Whisk together and pour over the rice mixture.
Fold in the shredded chicken, black beans, and corn, mixing until well distributed.
Cover with aluminum foil and bake for 65-70 minutes until bubbly and the liquid is mostly absorbed.
Remove the foil and sprinkle cheese on top, baking uncovered for an additional 5-10 minutes until melted.
Let cool for 5-10 minutes before serving with optional toppings.

This dish is an easy, one-pan recipe perfect for busy weeknights. Customize spices to your preference.