Mexican Chicken Burrito Casserole Recipe

Mexican Chicken Casserole blends tender chicken, aromatic spices, rice, corn, and black beans in a comforting, easy-to-prepare casserole.

Course Main Dishes

Cuisine American, Mexican

Keyword Chicken Burrito Casserole, Mexican Chicken Burrito Casserole, Mexican Chicken Casserole

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 550kcal

Author Michele @ Flavor Mosaic

Equipment

1 large mixing bowl from Amazon.com (affiliate link)
1 whisk from Amazon.com (affiliate link)
1 Ovenproof Baking Dish (from Amazon.com (affiliate link)
1 Aluminum foil (from Amazon.com (affiliate link)
`1 Oven (from Amazon.com (affiliate link)

Ingredients

Casserole Base

1 (10.5 ounce can) cream of mushroom soup
1 (10.5 ounce can) cream of chicken soup
1 cup (8 ounces) sour cream
1 tablespoon taco seasoning
½ cup chicken stock
3 cups rotisserie chicken shredded
2 cups parboiled rice white or brown
1 (10-ounce can) RoTel (diced tomatoes & green chilies), undrained
1 (15 ounce can) whole kernel corn (drained)
1 (15 ounce can) black beans (drained and rinsed)
3 cups shredded Mexican blend cheese

Toppings

¼ cup fresh cilantro chopped
1 cup shredded lettuce
1 cup chopped tomatoes
½ cup sour cream

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C).
Make the Casserole Base: In a large bowl, add cream of mushroom soup, cream of chicken soup, sour cream, taco seasoning and chicken stock and combine.
Add the Main Ingredients: Add and fold in the shredded rotisserie chicken, parboiled rice, Rotel (with juices), corn, and black beans. Mix everything well to evenly distribute the ingredients. Transfer to Baking Dish & Top with Cheese
Pour the mixture into a 9x13-inch casserole dish and spread it out evenly. Sprinkle the shredded cheese evenly over the top.
Bake the Casserole: Cover the dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for another 5 minutes until the cheese is melted.
Serve: Take the casserole out of the oven and let it rest for 3-4 minutes. Serve it as is or top with chopped cilantro, shredded lettuce, chopped tomatoes, and a dollop of sour cream. Enjoy!

Notes

Refrigerator Storage: After cooling completely, transfer the leftover casserole to an airtight container. Store it in the refrigerator for up to 4 days. I recommend portioning it into individual containers for easy reheating during busy weeknights.

Freezer Storage: This easy casserole freezes exceptionally well. Portion and place it into freezer-safe containers, then freeze it for up to 3 months.

Reheating from Refrigerated: Microwave individual portions on medium power for about 2 minutes. Adding a tablespoon of water or chicken broth before reheating will help the casserole maintain moisture.

Reheating from Frozen: Thaw the casserole overnight in the refrigerator. If you're reheating it from frozen, I recommend using an oven at 325°F. Cover it with aluminum foil and heat for 30-45 minutes until the center reaches 165°F.

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