Easy Dump and Bake Chicken Burrito Casserole Tips, FAQ & printable recipe

Tips for success

To take this dump-and-bake casserole to the next level, focus on the quality of your seasoned black beans. Look for canned beans labeled with seasonings like cumin, garlic, and chili powder, which provide an instant flavor base.

If you only have plain black beans on hand, be sure to stir in a teaspoon of chili powder, half a teaspoon of cumin, and a pinch of garlic powder before pouring them over the chicken. Additionally, grating your cheese fresh from the block ensures a much smoother melt and a better cheese pull than pre-shredded options.

If you prefer a thicker sauce, you can stir a tablespoon of cornstarch into the cold chicken broth before dumping it into the baking dish. As the casserole bakes, the cornstarch will activate and thicken the broth into a rich, velvety gravy that coats the chicken, beans, and corn.

For an extra touch of flavor, you can also slide a few thin slices of butter under the chicken breasts before baking, which adds richness to the poaching liquid and keeps the poultry incredibly moist.

Variations

• Spicy Jalapeno: Stir in a can of diced green chiles or fresh sliced jalapenos before baking for an extra kick of heat.
• Creamy Style: Stir half a cup of sour cream or cream cheese into the shredded chicken mixture before adding the Monterey Jack cheese.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat individual portions in the microwave for 1-2 minutes, or the entire dish in a 350 degree Fahrenheit (175 degree Celsius) oven for 15 minutes.

Allow any leftovers to cool completely at room temperature for no more than two hours before storing. Transfer the cooled casserole to an airtight container, or cover the baking dish tightly with plastic wrap or aluminum foil.

Store the casserole in the refrigerator, where it will keep well and remain fresh for up to three to four days. This dish reheats beautifully, making it an excellent option for weekly meal prep.

You can easily assemble this entire casserole a day in advance. Place the chicken, seasoned black beans, corn, and broth in the baking dish, cover it tightly with plastic wrap, and store it in the refrigerator overnight.

When you are ready to bake, remove the plastic wrap, cover the dish with aluminum foil, and bake as directed. You may need to add five to ten minutes to the initial baking time to account for the cold dish starting from the refrigerator.

Serving ideas

This versatile casserole can be served in a variety of delicious ways. Scoop a generous portion onto a plate and enjoy it as a standalone main dish, or serve it over a bed of warm white or brown rice to soak up the delicious juices. It also makes an excellent filling for burritos, tacos, or quesadillas. Simply spoon the hot chicken and bean mixture into warm flour tortillas, roll them up, and serve immediately.

For a fun and casual presentation, serve this casserole family-style alongside a basket of crispy tortilla chips, allowing everyone to use the chips to scoop up the cheesy chicken and beans. You can also customize the dish at the table by offering classic toppings such as sour cream, sliced jalapeños, diced avocados, fresh cilantro, or a squeeze of fresh lime juice to cut through the rich, cheesy flavors.

Frequently asked questions

Recipe card

Easy Dump and Bake Chicken Burrito Casserole

Prep 10 minCook 45 minRest 5 minTotal 1 hServes 6

Ingredients

• 1 1/2 lb boneless, skinless chicken breasts
• 1 can (15 oz) seasoned black beans, drained
• 1 cup canned sweet corn, drained
• 1 cup chicken broth
• 2 cups Monterey Jack cheese, shredded

Instructions

1. Place the raw chicken breasts in a single layer at the bottom of a 9x13-inch glass baking dish.
2. Pour the seasoned black beans, sweet corn, and chicken broth evenly over and around the chicken breasts in the baking dish.
3. 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).
4. 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.
5. Sprinkle the shredded Monterey Jack cheese evenly over the top of the chicken mixture.
6. 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.

Contains: milk

Estimated nutrition per serving

Calories

380

Protein

34 g

Carbohydrates

18 g

Fat

19 g

Fiber

4.5 g

Sugar

2 g

Sodium

780 mg

Automatic estimate from the ingredient list, not laboratory-verified.