Easy Chicken Burrito Casserole (Print Version)
# Ingredients:
→ Base Ingredients
01 -
5 cups shredded chicken
02 -
1 cup uncooked parboiled long-grain brown rice
03 -
1/2 cup finely diced onion
04 -
1 red bell pepper, diced
05 -
1 cup frozen corn kernels
06 -
1 (14 ounce) can low sodium black beans, drained and rinsed
→ Liquid and Seasonings
07 -
3 cups reduced sodium chicken broth
08 -
1 (4 ounce) can mild green chilies
09 -
1 tablespoon olive oil
10 -
2 tablespoons tomato paste
11 -
3 tablespoons fajita seasoning
12 -
1/8 teaspoon cayenne pepper (optional)
→ Topping
13 -
1 1/4 cups shredded Monterey Jack cheese
# Instructions:
01 -
Preheat oven to 400°F. In a 9x13 inch baking dish, combine onion, bell pepper, uncooked rice, fajita seasoning and cayenne (if using).
02 -
Whisk together chicken broth, green chiles, tomato paste and olive oil until well combined.
03 -
Add broth mixture to baking dish and stir. Add shredded chicken, black beans and corn. Stir until well combined.
04 -
Cover with aluminum foil and bake for 65-70 minutes or until liquid is absorbed.
05 -
Remove foil, sprinkle with cheese, and return to oven for 5-10 minutes until cheese is melted and golden. Let cool 5-10 minutes before serving.
# Notes:
01 -
Baking time may vary depending on oven
02 -
Can use rotisserie chicken for convenience
03 -
Extra liquid will absorb as it sits