Chicken Burrito Casserole Recipe
Chicken Burrito Casserole Recipe brings together the bold flavors of a classic burrito in one warm, cheesy, oven-baked dish.
Ingredients
- 3 cups Chicken, cooked and chopped or shredded
- 2 cups Instant rice
- 21 ounces Cream of chicken soup, (2- 10.5 oz cans)
- 1 cup Sour cream
- 15.25 ounces Canned corn, drained (1 can)
- 15 ounces Canned black beans, drained and rinsed (1 can)
- 10 ounces ROTEL, (1- 10 oz can)
- 2 cups Chicken broth
- 3 tablespoons Taco seasoning
- 1 cup Mexican blend cheese
Toppings (optional)
- Chopped cilantro
- Crushed tortilla chips
- Sour cream
- guacamole
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C).
- Prepare the Sauce: In a large mixing bowl, combine the cream of chicken soup, sour cream, and taco seasoning, stirring until smooth. Gradually mix in the broth until fully incorporated.
- Add Remaining Ingredients: To the sauce, add the cooked chicken, rice, ROTEL (diced tomatoes with green chilies), corn, and black beans. Stir well to ensure everything is evenly coated.
- Assemble the Casserole: Transfer the mixture to a 9×13-inch baking dish, spreading it out evenly. Cheese should be generously sprinkled on top.
- Bake: Cover with foil and bake for 40 minutes. You can bake the casserole for 10–15 more minutes or until the cheese is bubbly and golden and the casserole is heated through.
- Garnish & Serve: Top with fresh chopped cilantro, crushed tortilla chips, and a dollop of sour cream if desired. Serve warm and enjoy!