This Healthy Chicken Burrito Bowl Casserole combines chicken breast, bell peppers, beans, quick-cooking rice, tomato sauce and Mexican spices for a flavorful one-pan dinner the whole family will enjoy. It’s a simple, adaptable recipe that’s ideal for busy weeknights: mix everything, bake, and finish with your favorite toppings.
One Pot Meals = Weeknight Meal Success!
When colder weather rolls in, I naturally reach for one-pot meals—hearty, nutritious and low on cleanup. This casserole delivers all the comforting flavors of a burrito bowl in a single baking dish. It’s a great option for meal prep because you can assemble it in the morning and bake it when you get home, or assemble and freeze for later.
Burrito Bowl Lovers
If you love ordering burrito bowls, this baked version brings those flavors home with minimal effort. All the spicy, savory components you expect—chili powder, cumin, oregano, garlic—infuse the chicken and rice while the beans and tomato sauce keep the casserole moist and satisfying. The result is a balanced dinner with protein, fiber and rich flavor.
The method is intentionally simple: combine the ingredients (except the cheese), cover, bake, then sprinkle the cheese near the end to melt. It’s forgiving, so feel free to swap in what you have on hand.
Quick Cooking Rice
This recipe uses quick-cooking (Minute) rice because it matches the casserole’s bake time and cooks evenly in the dish. Quick-cooking white or brown rice works well; avoid regular long-grain white or brown rice, which require longer cooking and could leave parts of the casserole undercooked.
Pro tip: if you prefer a nuttier texture, quick-cooking brown rice is a suitable alternative and will still finish within the baking time.
Serving Ideas
This casserole is versatile—serve it straight from the dish as a burrito bowl or turn it into other meals:
- Wrapped in a warm tortilla for handheld burritos
- Served with tortilla chips for scooping
- Layered over crisp lettuce to make a Mexican-style salad
- Topped with Greek yogurt or sour cream for creaminess
- Garnished with thinly sliced jalapeños for heat
- Simply eaten with a fork for a quick, satisfying dinner
How to Store Burrito Bowls
Store leftovers in an airtight container in the refrigerator for 3–5 days. This makes the casserole excellent for weekday lunches or dinners. Reheat in a microwave or on the stove until warmed through.
Freezing: Let the casserole cool completely, then wrap tightly with heavy-duty foil or place in a freezer-safe container or bag. Freeze for up to 3 months. If freezing, wait to add shredded cheese until after thawing and reheating to prevent changes in texture.
To Reheat
Microwave: Place a serving in a microwave-safe dish and heat on high 1.5–2 minutes, or until hot throughout.
Stovetop: Transfer to a nonstick skillet and sauté over medium-high heat for 3–5 minutes until warmed through.
Recipe
Chicken Burrito Bowl Casserole
Prep: 15 mins | Cook: 50 mins | Total: 1 hr 5 mins | Servings: 6
Ingredients
- 1.5 lbs chicken breast, cut into 1-inch chunks
- 1.5 cups quick-cooking white rice (quick-cooking brown rice also works)
- 1/2 medium yellow onion, sliced
- 2 medium bell peppers, sliced
- 4 oz canned green chiles, drained
- 15 oz canned pinto beans, drained and rinsed (black beans may be substituted)
- 15 oz canned tomato sauce
- 2 cups chicken broth
- 1 tablespoon chili powder
- 1/2 tablespoon ground cumin
- 1/2 tablespoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/2 cup shredded cheddar cheese (add after baking)
Instructions
- Preheat the oven to 375°F (190°C). Grease a large casserole dish with nonstick spray or a light coating of oil.
- Place the chicken chunks, quick-cooking rice, sliced onion, sliced peppers, drained green chiles, drained beans, tomato sauce and chicken broth into the casserole dish. Add the chili powder, ground cumin, garlic powder, dried oregano, salt and pepper.
- Stir thoroughly so the rice is evenly distributed and most ingredients are submerged in liquid.
- Cover the dish tightly with aluminum foil and bake at 375°F for 45 minutes.
- Carefully remove the foil, stir the casserole, then evenly sprinkle the shredded cheddar on top. Return to the oven, uncovered, and bake 5 more minutes until the cheese is melted and the casserole is heated through.
- Let the casserole rest for about 10 minutes before serving. Top with Greek yogurt or sour cream, salsa, sliced green onions or jalapeños as desired.
Tips & Notes
- Assemble the casserole in the morning and refrigerate, then bake after work for a no-fuss dinner.
- Do not substitute regular long-grain rice unless you plan to extend the baking time and add more liquid to ensure the rice cooks through.
- For extra flavor, swap chicken broth for low-sodium vegetable broth or add a splash of lime juice and fresh cilantro before serving.
Nutrition (per serving – approximate)
Calories: 305 kcal • Carbohydrates: 36 g • Protein: 31 g • Fat: 5 g • Fiber: 6 g • Sugar: 6 g
Nutrition information is an estimate and should be used as a guideline.
More Healthy Casseroles
- Beef and Broccoli Casserole
- Chicken Pot Pie Casserole
- Cauliflower Chicken Mac and Cheese
- Healthy Cashew Chicken Casserole
- Browse your recipe collection for more casserole ideas that suit your dietary preferences.