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Homemade Chicken Burrito Casserole photo

Chicken Burrito Casserole

This Chicken Burrito Casserole is a crowd-pleaser! It's a one-dish wonder packed with savory chicken and creamy goodness.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups chicken, cooked and chopped or shredded Use rotisserie chicken for convenience.
  • 2 cups instant rice Quick-cooking rice that absorbs flavors beautifully.
  • 21 ounces cream of chicken soup (2-10.5 oz cans)
  • 1 cup sour cream For a tangy flavor and creamy texture.
  • 15.25 ounces canned corn (1 can, drained)
  • 15 ounces canned black beans (1 can, drained and rinsed)
  • 10 ounces RO*TEL (1-10 oz can)
  • 2 cups chicken broth To keep everything moist and flavorful.
  • 3 tablespoons taco seasoning The star of the show, full of bold flavors.
  • 1 cup Mexican blend cheese Melty cheese is essential for that comforting touch.
  • Chopped cilantro For a fresh finish.
  • Crushed tortilla chips For added crunch on top.
  • Sour cream A dollop on top before serving adds creaminess.
  • Guacamole The perfect creamy topping to elevate the dish.

Equipment

  • Large mixing bowl
  • 9x13 inch baking dish
  • Measuring cups and spoons
  • Spoon or spatula
  • Oven mitts

Method
 

  1. Preheat your oven to 350°F (175°C). This ensures that your casserole cooks evenly and thoroughly.
  2. In a large mixing bowl, combine the cooked chicken, instant rice, cream of chicken soup, sour cream, canned corn, black beans, RO*TEL, chicken broth, and taco seasoning. Stir until well mixed, ensuring all ingredients are evenly distributed.
  3. Pour the mixture into a greased 9x13 inch baking dish. Spread it out evenly with a spatula to ensure even cooking.
  4. Sprinkle the Mexican blend cheese generously on top of the casserole. This will melt beautifully during baking and add that cheesy goodness we all love.
  5. Place the casserole in the preheated oven and bake for 30-35 minutes, or until the cheese is bubbly and the edges are lightly golden.
  6. Once out of the oven, let the casserole cool for a few minutes. Then, top with chopped cilantro, crushed tortilla chips, and serve with sour cream and guacamole on the side for extra flavor.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
  • Reheat individual portions in the microwave for a quick meal.
  • You can also freeze the casserole before baking. Just thaw in the fridge overnight before baking as directed.