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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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 8
Calories: 550 kcal
Course:
Main Course
Cuisine:
American , Mexican
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!
Cup of Yum
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.
Nutrition Information
Calories
550kcal
(28%)
Carbohydrates
43g
(14%)
Protein
40g
(80%)
Fat
24g
(37%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
138mg
(46%)
Sodium
742mg
(31%)
Potassium
236mg
(7%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
664IU
(13%)
Vitamin C
4mg
(4%)
Calcium
552mg
(55%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 550
% Daily Value*
| Calories | 550kcal | 28% |
| Carbohydrates | 43g | 14% |
| Protein | 40g | 80% |
| Fat | 24g | 37% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 138mg | 46% |
| Sodium | 742mg | 31% |
| Potassium | 236mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 664IU | 13% |
| Vitamin C | 4mg | 4% |
| Calcium | 552mg | 55% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.