Easy Dump and Bake Chicken Burrito Casserole Step-by-step instructions

Before you start

Before you begin cooking, gather all your ingredients and equipment to ensure a smooth process. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) so it is hot and ready when you finish assembling the casserole.

Drain the canned sweet corn and seasoned black beans, keeping in mind that you do not need to rinse the beans, as their seasoned starch helps thicken the baking liquid. Set out your 9x13-inch baking dish, cutting board, and forks for shredding. Ensure your chicken breasts are trimmed of any excess fat and patted dry with paper towels.

Instructions

Assembling the Casserole Base

1. 1Place Chicken in Baking Dish
   Place the raw chicken breasts in a single layer at the bottom of a 9x13-inch glass baking dish.
   Look for The chicken breasts should sit flat and not overlap.
   Tip Trim any excess fat from the chicken breasts before placing them in the dish.
2. 2Dump Beans, Corn, and Broth
   Pour the seasoned black beans, sweet corn, and chicken broth evenly over and around the chicken breasts in the baking dish.
   Look for The chicken should be partially submerged in the liquid mixture.
   Tip Do not rinse the seasoned black beans, as their seasoned liquid helps flavor the casserole.

At the end of this assembly phase, the raw chicken breasts should sit flat in a single layer at the bottom of the glass baking dish. The seasoned black beans, sweet corn, and chicken broth should be poured evenly over and around the chicken, partially submerging it.

The mixture will look quite liquid and separated at this stage, which is completely normal, as this liquid is necessary to steam-cook the chicken and keep it tender.

Baking and Shredding the Chicken

3. 3Cover and Bake
   Cover the baking dish tightly with aluminum foil and bake at 375 degrees Fahrenheit (190 degrees Celsius) for 35 to 40 minutes, until the chicken reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius).
   Look for The chicken must be opaque throughout and register 165 degrees Fahrenheit.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Tightly sealing the foil is crucial to trap steam and keep the chicken tender.
4. 4Shred the Chicken
   Carefully remove the chicken breasts from the dish, shred them using two forks, and stir the shredded chicken back into the bean and corn mixture.
   Look for The shredded chicken should be evenly distributed throughout the bean and corn mixture.
   Tip Shred the chicken while it is hot, as it pulls apart much easier.

After baking covered and shredding, the chicken should be completely opaque, tender, and easily pulled apart with two forks. The internal temperature must register 165 degrees Fahrenheit (74 degrees Celsius). Once the shredded chicken is stirred back into the dish, the mixture should look thick, hot, and steaming, with the beans and corn evenly distributed throughout the shredded meat, and most of the broth absorbed.

Melting the Cheese Topping

5. 5Add Cheese Topping
   Sprinkle the shredded Monterey Jack cheese evenly over the top of the chicken mixture.
   Look for The cheese should form a uniform layer covering the entire casserole.
   Tip Freshly grated cheese melts much better than pre-packaged shredded cheese.
6. 6Melt and Brown the Cheese
   Return the dish to the oven uncovered and bake for an additional 5 to 10 minutes until the cheese is completely melted, bubbly, and lightly golden.
   Look for The cheese should be bubbly and golden brown around the edges.
   Tip Watch closely during the last few minutes to prevent the cheese from burning.

When the casserole is finished, the Monterey Jack cheese on top should be fully melted, bubbly, and starting to brown around the edges. When you scoop into the casserole with a spatula, you should see a dramatic, gooey cheese pull and steam rising from the hot, savory chicken, bean, and corn mixture underneath, exactly like the mouthwatering presentation in the video.

Common mistakes

One common mistake is leaving the baking dish uncovered during the initial baking phase. Without the foil cover, the chicken broth will evaporate too quickly, leaving the chicken dry, tough, and unevenly cooked.

Another error is using unseasoned black beans without adding extra salt or spices, which can result in a bland casserole. Finally, avoid over-baking the casserole once the cheese is added; you only want to melt and lightly brown the cheese, as keeping it in the oven too long can cause the cheese to separate and become greasy.

How to tell it’s done

To determine if the casserole is perfectly cooked, use a digital meat thermometer inserted into the thickest part of the chicken breasts before shredding. The chicken is safe and ready when it registers an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius).

The cheese topping is done when it is completely melted, bubbly, and turning a light golden-brown color. The edges of the casserole should be bubbling vigorously, and the liquid should be mostly absorbed, leaving a thick, cohesive mixture.

• Poultry: 165°F (74°C) in the thickest part