Chicken Burrito Casserole: The Ultimate Comfort Food Recipe
Introduction to Chicken Burrito Casserole
Chicken Burrito Casserole is a delightful dish that combines all the wonderful flavors of traditional burritos into a cozy, comforting casserole. This recipe is not only delicious but also incredibly easy to prepare, making it perfect for a busy weeknight dinner. With hearty ingredients like shredded chicken, black beans, and a medley of spices, it’s a meal that the whole family will love.
A Personal Story Behind My Chicken Burrito Casserole Journey
Growing up, one of my favorite family dinners was always a feast of burritos. My mother would whip up her special filling, and we’d gather around the table to assemble our own masterpieces. As I got older, I wanted to create a dish that captured those same flavors but with less fuss. That’s when I discovered the beauty of a casserole. This Chicken Burrito Casserole is a tribute to those cherished family dinners, bringing warmth and nostalgia to our table.
What Makes This Chicken Burrito Casserole Recipe Special?
What sets this Chicken Burrito Casserole apart is its simplicity and versatility. It’s packed with wholesome ingredients, like brown rice and plenty of vegetables, ensuring that it’s not just tasty but also nutritious. The combination of spices adds depth and warmth, while the melted cheddar cheese on top creates a deliciously gooey finish. Plus, it’s an all-in-one meal that makes cleanup a breeze!
The Full Chicken Burrito Casserole Recipe
Ingredients
- 1 tablespoon chili powder
- 1/2 teaspoon cayenne pepper
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 cup chopped white onion
- 1 red bell pepper, diced
- 1 cup uncooked brown rice
- 3 cups low-sodium chicken broth
- 2 green chilies, deseeded and chopped
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- 1 cup corn kernels, drained or frozen
- 1 can (14 oz) black beans, drained and rinsed
- 5 cups cooked shredded chicken
- 1 1/4 cups shredded cheddar cheese
Instructions
- Preheat your oven to 400°F (200°C). This ensures that your casserole cooks evenly.
- In a small bowl, mix together the chili powder, cayenne pepper, garlic powder, smoked paprika, onion powder, ground cumin, dried oregano, salt, and black pepper. This blend will provide a robust flavor to the dish.
- In a 9×13 baking dish, combine the chopped onion, diced red bell pepper, uncooked brown rice, and the mixed seasoning. Stir well to ensure everything is evenly coated.
- In a large bowl, whisk together the chicken broth, chopped green chilies, olive oil, and tomato paste until well combined.
- Pour the broth mixture into the baking dish, stirring thoroughly to mix all ingredients together.
- Add the corn, black beans, and cooked shredded chicken to the baking dish, mixing until everything is well incorporated.
- Cover the baking dish with foil and bake for 65-70 minutes. This allows the rice to cook and absorb all the flavors.
- Once done, remove the casserole from the oven, take off the foil, and sprinkle the shredded cheddar cheese on top.
- Return the dish to the oven and bake for an additional 5-10 minutes until the cheese is melted and golden brown.
- Let the casserole cool for 5-10 minutes before serving. Top with chopped cilantro, green onion, avocado, and salsa for added freshness and flavor.
Serving Suggestions and Variations for Chicken Burrito Casserole
This Chicken Burrito Casserole is perfect on its own, but there are plenty of ways to elevate your meal. Consider serving it with a side of tortilla chips for crunch or a fresh salad to balance the richness. For a vegetarian version, simply substitute the chicken with extra beans or tofu. You can also customize the toppings based on your preference; try adding sour cream, jalapeños, or a squeeze of lime for extra zing!
Frequently Asked Questions About Chicken Burrito Casserole
Can I make this casserole in advance?
Absolutely! You can prepare the casserole up to the point of baking and store it in the refrigerator for up to 24 hours. Just add a few extra minutes to the cooking time if baking from cold.
Can I freeze leftovers?
Yes, this casserole freezes well! Just ensure it’s completely cooled before portioning it into airtight containers. It can be stored in the freezer for up to three months. When ready to eat, thaw in the refrigerator overnight and reheat in the oven.
What can I serve with the casserole?
Besides the suggested toppings, consider a side of guacamole, Mexican-style rice, or refried beans for a full meal experience.
Recipe Stats
- Prep Time: 15 minutes
- Cooking Time: 75 minutes
- Total Time: 90 minutes
- Calories per Serving: 450
- Servings: 6
Chicken Burrito Casserole
Ingredients
Main Ingredients
- 1 tablespoon chili powder
- 0.5 teaspoon cayenne pepper
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 cup chopped white onion
- 1 whole red bell pepper, diced
- 1 cup uncooked brown rice
- 3 cups low-sodium chicken broth
- 2 whole green chilies, deseeded and chopped
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- 1 cup corn kernels, drained or frozen
- 14 oz black beans, drained and rinsed
- 5 cups cooked shredded chicken
- 1.25 cups shredded cheddar cheese
Instructions
- Preheat your oven to 400°F (200°C). This ensures that your casserole cooks evenly.
- In a small bowl, mix together the chili powder, cayenne pepper, garlic powder, smoked paprika, onion powder, ground cumin, dried oregano, salt, and black pepper. This blend will provide a robust flavor to the dish.
- In a 9x13 baking dish, combine the chopped onion, diced red bell pepper, uncooked brown rice, and the mixed seasoning. Stir well to ensure everything is evenly coated.
- In a large bowl, whisk together the chicken broth, chopped green chilies, olive oil, and tomato paste until well combined.
- Pour the broth mixture into the baking dish, stirring thoroughly to mix all ingredients together.
- Add the corn, black beans, and cooked shredded chicken to the baking dish, mixing until everything is well incorporated.
- Cover the baking dish with foil and bake for 65-70 minutes. This allows the rice to cook and absorb all the flavors.
- Once done, remove the casserole from the oven, take off the foil, and sprinkle the shredded cheddar cheese on top.
- Return the dish to the oven and bake for an additional 5-10 minutes until the cheese is melted and golden brown.
- Let the casserole cool for 5-10 minutes before serving. Top with chopped cilantro, green onion, avocado, and salsa for added freshness and flavor.