Description
A delicious and hearty Chicken Burrito Bowl Casserole that the whole family will love.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup brown rice, uncooked
- 2 cups chicken broth (or water with bouillon)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies, undrained
- 1 tablespoon taco seasoning (store-bought or homemade)
- 1 cup shredded cheddar cheese, divided
- 1 cup salsa (mild, medium, or hot)
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped
- Salt and freshly ground black pepper, to taste
- Nonstick spray or a little oil, for greasing the baking dish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish with nonstick spray or oil.
- In a medium saucepan, combine the brown rice and chicken broth. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for about 45 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork.
- While the rice cooks, add the shredded chicken, black beans, corn, diced tomatoes with green chilies, taco seasoning, and half of the shredded cheddar cheese (1/2 cup) to a large mixing bowl. Stir until everything is evenly combined. Season with salt and pepper to taste.
- Once the rice is done, spread it evenly in the bottom of the prepared 9×13-inch baking dish, pressing it lightly into an even layer.
- Spoon the chicken and bean mixture over the rice, spreading it out so it fully covers the rice layer.
- Pour the salsa evenly over the chicken mixture, then sprinkle the remaining 1/2 cup cheddar cheese over the top.
- Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
- Remove the foil and continue baking for an additional 10–15 minutes, or until the casserole is hot throughout and the cheese is melted, bubbly, and lightly golden around the edges.
- Carefully remove the casserole from the oven and let it rest for 5–10 minutes to set and cool slightly.
- Drizzle the top with sour cream (or dollop it in small spoonfuls), then sprinkle with chopped fresh cilantro. Slice into portions and serve warm.
Notes
- Adjust the level of spiciness by choosing different salsa varieties.
- This recipe can be made ahead of time and stored in the refrigerator before baking.
- Feel free to customize with additional toppings such as avocado or jalapeños.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of the casserole
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 75mg