Chicken Burrito Casserole
This creamy Chicken Burrito Casserole is perfect for family dinners and potlucks.
Equipment
- oven
- large bowl
- baking dish
Ingredients
Main Ingredients
- 3 cups cooked and chopped or shredded chicken
- 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
Preparation Instructions
- Preheat the oven to 350˚F.
- Add the cream of chicken soup, sour cream and taco seasoning to a large bowl and mix until combined. Then stir in the broth until smooth.
- Next add the chicken, rice, ROTEL, corn and black beans to the mixture and mix to combine. Pour mixture in a 9x13" baking dish and top with cheese.
- Bake covered for 40 minutes, then uncover and continue to bake 10-15 minutes or until the sides are bubbly and the casserole is cooked through.
- Top with your choice of chopped cilantro, crushed tortilla chips, and sour cream. Enjoy!
Notes
4 cups chopped chicken = about 3 chicken breasts, or 1 whole rotisserie chicken pulled.
Nutrition
Serving: 1servingCalories: 443kcalCarbohydrates: 43gProtein: 26gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 77mgSodium: 1247mgPotassium: 514mgFiber: 5g
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