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Chicken Burrito Bowl Casserole

A one-dish meal that captures all the delicious flavors of a burrito bowl, featuring chicken, rice, beans, and cheese without the hassle of assembly.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 7 people
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Cooked, shredded chicken about 1 pound
  • 1 cup Brown rice, uncooked
  • 2 cups Chicken broth for cooking the rice
  • 1 15-ounce can Black beans, canned, drained and rinsed
  • 1 15-ounce can Corn, canned, drained
  • 1 10-ounce can Diced tomatoes with green chilies
  • 1 packet Taco seasoning about 1 ounce
  • 1.5 cups Shredded cheddar cheese divided
  • 1/2 cup Salsa
  • 1/4 cup Sour cream for topping
  • 2 tablespoons Fresh cilantro, chopped for garnish
  • to taste Salt and black pepper
  • Nonstick spray or oil for greasing the dish

Method
 

Preparation
  1. Preheat the oven to 375°F and prepare a 9x13-inch baking dish by coating it lightly with nonstick spray or oil.
  2. In a medium saucepan, combine uncooked brown rice with chicken broth. Bring to a boil, reduce heat to low, cover, and simmer for about 45 minutes.
  3. In a large mixing bowl, combine shredded chicken, drained black beans, drained corn, diced tomatoes with green chilies, and taco seasoning. Stir until mixed well and adjust seasoning with salt and pepper if necessary.
Assembly
  1. Spread the cooked brown rice evenly at the bottom of the greased baking dish.
  2. Layer the chicken and bean mixture over the rice, ensuring it covers the rice completely.
  3. Drizzle salsa over the mixture and top with remaining shredded cheddar cheese.
Baking
  1. Cover the baking dish with aluminum foil and bake for 25 minutes.
  2. Remove foil and continue baking uncovered for an additional 10 to 15 minutes, until the cheese is bubbly and slightly golden.
Serving
  1. Let the casserole rest for 5 to 10 minutes before slicing. Drizzle with sour cream, sprinkle with fresh cilantro, and serve warm.

Notes

For faster prep, use rotisserie chicken. Drain canned beans and corn well to avoid excess moisture. Customize by adding jalapeños or cream cheese.