The Ultimate Busy-Night Dinner—Cheesy, Creamy, and Packed with Flavor!
When you need a fast, crowd-pleasing meal that’s loaded with bold flavors, this Chicken Burrito Casserole is your go-to.
Creamy, cheesy, and bursting with Tex-Mex goodness, it comes together in just 15 minutes of prep—then the oven does the rest!
Whether you’re feeding a hungry family, meal prepping for the week, or bringing a dish to a potluck, this casserole is comfort food at its finest.
Plus, it’s packed with protein, hearty rice, and zesty spices, making it a complete meal in one dish.
Ready to dig in? Let’s get cooking!
For Chicken Burrito Casserole
- Chicken – I use about 3 cups of cooked chicken (either chopped or shredded). You can use chicken breasts or a rotisserie chicken.
- Instant Rice – This recipe uses 2 cups of instant rice for a quick and easy base.
- Cream of Chicken Soup – Two 10.5 oz cans create a creamy texture that binds everything together.
- Sour Cream – Adds a rich and creamy tanginess to the casserole.
- Canned Corn – One 15.25 oz can of drained corn for sweetness and crunch.
- Canned Black Beans – One 15 oz can, drained and rinsed. These add protein and fiber to the dish.
- Rotel – A 10 oz can of diced tomatoes with green chilies for a bit of spice and flavor.
- Chicken Broth – 2 cups to help bind the ingredients and create a nice saucy texture.
- Taco Seasoning – 3 tablespoons to add that classic Tex-Mex flavor.
- Mexican Blend Cheese – 1 cup of shredded cheese to top off the casserole for a gooey, cheesy finish.
For Toppings (Optional)
- Chopped Cilantro – Adds a fresh and vibrant garnish.
- Crushed Tortilla Chips – For a little crunch on top.
- Sour Cream – A dollop on top can add extra creaminess.
- Guacamole – Perfect for adding a bit of zest and creaminess.
Chicken Burrito Casserole
This creamy, flavorful Chicken Burrito Casserole is the perfect dish for a cozy family dinner or a potluck. It's easy to prepare in just 15 minutes and can be made ahead for a hassle-free meal!
Ingredients
- 3 cups cooked chicken, shredded or chopped
- 2 cups instant rice
- 2 cans (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 can (15.25 oz) corn, drained
- 1 can (15.25 oz) black beans, drained and rinsed
- 1 can (10 oz) ROTEL (diced tomatoes & green chilies)
- 2 cups chicken broth
- 3 tbsp taco seasoning
- 1 cup shredded Mexican blend cheese
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the sauce: In a large bowl, mix together the cream of chicken soup, sour cream, and taco seasoning. Stir in the chicken broth until smooth.
- Combine ingredients: Add the shredded chicken, instant rice, ROTEL, corn, and black beans to the bowl. Mix everything until well combined.
- Assemble the casserole: Transfer the mixture to a greased 9×13-inch baking dish and spread it evenly. Sprinkle the shredded cheese on top.
- Bake: Cover with foil and bake for 40 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the casserole is bubbly and cooked through.
- Serve & enjoy: Let it cool slightly before serving. Add your favorite toppings like chopped cilantro, crushed tortilla chips, or an extra dollop of sour cream.
Notes
- Chicken Substitute: You can use about 3 boneless, skinless chicken breasts or a whole rotisserie chicken.
- Rice Options: If you prefer, you can substitute cooked rice instead of instant rice. Reduce the chicken broth slightly if using pre-cooked rice.
- Make-Ahead Tip: Assemble the casserole up to a day in advance, cover, and refrigerate. When ready to bake, add a few extra minutes to the cook time.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven.
- Can I use leftover chicken?
Absolutely! Leftover rotisserie chicken or any cooked chicken you have on hand works great for this casserole. Just shred or chop it up, and you’re ready to go! - Do I need to use instant rice?
Nope! You can easily substitute cooked rice for instant rice. Just make sure to adjust the amount of chicken broth to avoid making the casserole too soupy. - Can I make this casserole ahead of time?
Yes! Assemble the casserole, cover it, and refrigerate it for up to 24 hours. When you’re ready to bake, let it sit at room temperature for a few minutes and bake as directed. - Is it okay to use a different type of cheese?
Definitely! You can use cheddar, Monterey Jack, or any cheese you love. Just be sure to use a meltable cheese for that gooey, cheesy top. - Can I freeze the casserole?
Yes, this casserole freezes really well. Assemble it, cover tightly, and freeze for up to 3 months. To bake, thaw it overnight in the fridge and bake as usual, adding a few extra minutes if needed.
These quick tips will have you making this casserole even faster and easier!
