Gluten-Free Chicken Burrito Casserole
This gluten-free chicken burrito casserole is a hearty, flavorful one-dish meal packed with rice, beans, and cheese. Perfect for busy weeknights!
Ever have one of those evenings where everyone’s schedule is completely different and you need dinner on the table fast? That’s exactly when I turn to this gluten-free chicken burrito casserole. It’s become my secret weapon for crazy weeknights—everything goes into one dish, and the oven does all the work while I help with homework or fold laundry.
This healthy dinner casserole combines all the flavors you love from chicken burritos without any of the fuss of rolling individual wraps. We’re talking tender shredded chicken, seasoned rice, black beans, corn, and plenty of melted cheese all baked together until bubbly and golden. The best part? It’s naturally gluten-free and can easily be made dairy-free too.
I first made this recipe for a potluck at my son’s soccer practice, and it disappeared so quickly that three moms asked for the recipe before the game even started. Whether you’re feeding a crowd or meal prepping for the week ahead, this gluten-free healthy casserole is about to become your new go-to. Plus, leftovers actually taste better the next day once all those Mexican-inspired flavors have had time to meld together.
Table of Contents
Ingredients For Gluten-free Chicken Burrito Casserole
| Ingredient | Amount |
|---|---|
| Finely diced onion | ½ cup |
| Red bell pepper, diced | 1 |
| Uncooked parboiled long-grain brown rice | 1 cup (can use white rice) |
| Fajita seasoning | 3 tablespoons (homemade or store-bought) |
| Cayenne pepper (optional) | ⅛ teaspoon |
| Frozen corn kernels | 1 cup |
| Low-sodium black beans | 1 (14 oz) can, drained and rinsed |
| Shredded chicken | 5 cups |
| Reduced-sodium chicken broth | 3 cups |
| Mild green chilies | 1 (4 oz) can |
| Olive oil | 1 tablespoon |
| Tomato paste | 2 tablespoons |
| Shredded Monterey Jack cheese | 1¼ cups |
Instructions For Gluten-free Chicken Burrito Casserole
Step 1: Preheat your oven to 400°F and grab a 9×13 inch baking dish. Add the diced onion, bell pepper, uncooked rice, fajita seasoning, and cayenne pepper (if you like a little heat) directly to the baking dish. Give everything a good stir to distribute the seasonings evenly throughout the rice mixture.
Step 2: In a separate bowl or large measuring cup, whisk together the chicken broth, green chilies, tomato paste, and olive oil until the tomato paste is completely dissolved and the mixture is smooth. This creates a flavorful liquid that will cook the rice and infuse everything with amazing Mexican-inspired flavors.
Step 3: Pour the broth mixture over the rice and vegetables in your baking dish, then stir well to combine. Make sure the rice is evenly distributed and mostly submerged in the liquid—this ensures it cooks evenly and absorbs all those delicious flavors.
Step 4: Add the shredded chicken, drained black beans, and frozen corn to the baking dish. Stir everything together one more time until all the ingredients are evenly distributed. The mixture should look colorful and smell absolutely amazing at this point.
Step 5: Cover the baking dish tightly with aluminum foil and transfer it to your preheated oven. Bake for 65-70 minutes, or until all the liquid has been absorbed and the rice is tender when you test it with a fork. The aroma filling your kitchen will be incredible!
Step 6: Carefully remove the baking dish from the oven and peel back the aluminum foil (watch out for steam!). Sprinkle the shredded Monterey Jack cheese evenly over the top of your gluten-free chicken burrito casserole. Return the uncovered dish to the oven for a final 5-10 minutes until the cheese is melted, bubbly, and just starting to turn golden brown around the edges.
Step 7: Remove the casserole from the oven and let it rest for 5-10 minutes before serving—this helps everything set up nicely and makes serving much easier. Top with fresh cilantro, sliced green onions, your favorite salsa, and creamy avocado slices for the ultimate finish.
Substitutions For Gluten-free Healthy Casseroles
Need a dairy-free version? Simply skip the cheese or use your favorite dairy-free shredded cheese alternative. The casserole is still incredibly flavorful without cheese, though I do love that melted, golden top. Nutritional yeast sprinkled on top before baking can add a nice savory flavor to this dairy-free healthy casserole recipe.
Don’t have rotisserie chicken? You can use any cooked chicken you have on hand—leftover grilled chicken, poached chicken breasts, or even canned chicken in a pinch. For a vegetarian version, swap the chicken for extra beans, diced sweet potato, or plant-based chicken alternatives and use vegetable broth instead.
Rice alternatives: While brown rice adds great nutrition and texture, white rice works perfectly and actually cooks a bit faster (check around 55-60 minutes). You can also use wild rice for a nuttier flavor, though you may need to add an extra ½ cup of broth and extend the cooking time slightly.
Can’t find fajita seasoning? Make your own by combining 1 tablespoon chili powder, 2 teaspoons cumin, 1 teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, and a pinch of oregano. According to research on spice blends and flavor, creating your own seasoning blends helps you control sodium levels while maximizing flavor.
If you’re looking for more breakfast options, my bakery-style chocolate chip scones and protein-packed peanut butter banana muffins are both family favorites. These recipes use simple ingredients and come together quickly, just like this casserole.
Troubleshooting Your Gluten-free Chicken Burrito Casserole
Rice still crunchy after baking time? This usually means you need a bit more liquid or a few extra minutes in the oven. Add ¼ cup of hot broth or water, re-cover with foil, and bake for another 10-15 minutes. Oven temperatures can vary, so checking at the 65-minute mark is always smart.
Casserole seems too dry? Well… this can happen if your oven runs hot or if some of the liquid evaporated too quickly. Next time, make sure your foil is sealed tightly around the edges of the pan. You can also add an extra ½ cup of broth before baking if you prefer a more saucy texture.
Top browning too quickly? If the cheese is getting too dark before the rice is fully cooked, tent the casserole loosely with foil during the final cheese-melting stage. You want that gorgeous golden color, not burnt cheese.
Mixture seems watery after baking? Let it rest for the full 10 minutes—the rice continues to absorb liquid as it sits. If it’s still too wet, you can return it to the oven uncovered for 5-10 minutes to evaporate excess moisture. This gluten-free healthy casserole should have a moist but not soupy consistency.
Storage & Meal Prep
Store leftover gluten-free chicken burrito casserole in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making leftovers absolutely delicious for lunch the next day. Reheat individual portions in the microwave for 2-3 minutes, or warm the whole dish covered in a 350°F oven for 20-25 minutes.
This healthy dinner casserole freezes beautifully for up to 3 months, making it perfect for meal prep. I like to portion it into individual servings in freezer-safe containers so I can grab just what I need for quick lunches. Thaw overnight in the refrigerator and reheat as directed above. You can also freeze it before adding the cheese—just thaw, reheat, and top with fresh cheese for the best texture.
Serving Suggestions
Serve this gluten-free chicken burrito casserole with all your favorite Mexican-inspired toppings for a customizable family dinner. I set out bowls of sour cream, diced avocado, fresh cilantro, sliced jalapeños, lime wedges, and salsa so everyone can build their perfect plate. It’s like a burrito bar, but way easier!
A simple side salad with lime vinaigrette and some tortilla chips with guacamole round out the meal perfectly. For a lighter option, serve over crisp romaine lettuce for burrito bowl vibes. This casserole is also fantastic for game day gatherings, potlucks, or Sunday meal prep when you want to set yourself up for easy weeknight dinners.
Variations For Gluten-free Chicken Burrito Casserole
Spicy version: Double the cayenne pepper and add a diced jalapeño to the rice mixture before baking. You can also use pepper jack cheese instead of Monterey Jack for extra heat. Drizzle with hot sauce or add some sliced jalapeños on top before serving for those who really love spice.
Breakfast casserole twist: Add scrambled eggs to the top during the last 15 minutes of baking and serve with breakfast salsa. This transforms your gluten-free healthy casserole into an amazing brunch dish that’s perfect for lazy weekend mornings or holiday gatherings like Easter or Mother’s Day.
Veggie-loaded option: Add an extra cup of diced zucchini, mushrooms, or chopped spinach to pack in more vegetables. My kids don’t even notice the extra veggies when everything’s mixed together with all those bold flavors. You know what? Sneaking in nutrition has never been easier or tastier.
Lower-carb version: Replace half the rice with riced cauliflower and reduce the cooking time to 50-55 minutes. The texture is still amazing, and you’ll save on calories and carbs while adding extra vegetables. This makes it more suitable for those watching their carbohydrate intake.
Tex-Mex twist: Use a can of diced tomatoes with green chilies instead of plain green chilies, and add 1 teaspoon of smoked paprika to the fajita seasoning. Top with crushed tortilla chips during the last 5 minutes of baking for added crunch—man, oh man, the texture combination is incredible!
FAQs About Gluten-free Chicken Burrito Casserole
Can I use instant rice for this recipe?
While instant rice technically works, I don’t recommend it for this gluten-free chicken burrito casserole. Instant rice cooks much faster and will turn mushy during the long baking time. Stick with regular long-grain brown or white rice for the best texture and results.
How do I know when the casserole is done?
The casserole is ready when all the liquid has been absorbed and the rice is tender when tested with a fork. You shouldn’t see any pooling liquid at the bottom, and the rice should be fluffy and fully cooked. If you’re unsure, it’s better to bake a bit longer than to undercook the rice.
What’s the best way to shred chicken for this recipe?
A rotisserie chicken from the grocery store is my absolute favorite shortcut—just pull the meat off the bones and shred it with two forks or your hands. You can also poach chicken breasts in broth for 15-20 minutes, let them cool slightly, then shred. A stand mixer with the paddle attachment makes quick work of shredding too!
Can I make this ahead of time?
Absolutely! Assemble the entire casserole (minus the cheese topping) up to 24 hours ahead, cover tightly, and refrigerate. When ready to bake, you may need to add 5-10 extra minutes to the baking time since it’s starting cold. Add the cheese during the final 10 minutes as directed.
Is this recipe really gluten-free?
Yes! All the ingredients in this healthy dinner casserole are naturally gluten-free. Just make sure to check your fajita seasoning blend and chicken broth labels to ensure they don’t contain any hidden gluten. When in doubt, make your own fajita seasoning using the recipe I provided in the substitutions section.
How many servings does this make?
This recipe serves 8-10 people generously, depending on portion sizes and what sides you’re serving. It’s perfect for feeding a crowd or for meal prep—I often get 5-6 lunch portions from one batch. Each serving is incredibly filling thanks to the protein from chicken and beans.
Final Thoughts
This gluten-free chicken burrito casserole proves that healthy, satisfying dinners don’t have to be complicated or time-consuming. With just one dish and minimal prep work, you can have a restaurant-quality meal that feeds a crowd and makes amazing leftovers. The combination of tender rice, seasoned chicken, vegetables, beans, and melted cheese creates the ultimate comfort food.
What I love most about this healthy dinner casserole is how adaptable it is to your family’s tastes and dietary needs. Make it spicy, load it with extra veggies, go dairy-free, or keep it classic—it’s delicious every single way. Whether you’re cooking for picky eaters, feeding a crowd, or just trying to get a nutritious meal on the table without stress, this recipe has your back. Happy cooking, friend!
Gluten-Free Chicken Burrito Casserole
Equipment
- 9×13 inch baking dish
- Aluminum foil
- Mixing bowl or large measuring cup
- Whisk
- Wooden spoon or spatula
Ingredients
- ½ cup onion finely diced
- 1 red bell pepper diced
- 1 cup uncooked parboiled long-grain brown rice can also use long grain white rice
- 3 tablespoons fajita seasoning homemade or store-bought
- ⅛ teaspoon cayenne pepper optional
- 1 cup frozen corn kernels
- 1 14 oz can low-sodium black beans drained and rinsed
- 5 cups shredded chicken cooked
- 3 cups reduced-sodium chicken broth
- 1 4 oz can mild green chilies
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- 1 ¼ cups shredded Monterey Jack cheese
Instructions
- Preheat your oven to 400°F and grab a 9×13 inch baking dish. Add the diced onion, bell pepper, uncooked rice, fajita seasoning, and cayenne pepper (if you like a little heat) directly to the baking dish. Give everything a good stir to distribute the seasonings evenly throughout the rice mixture.
- In a separate bowl or large measuring cup, whisk together the chicken broth, green chilies, tomato paste, and olive oil until the tomato paste is completely dissolved and the mixture is smooth. This creates a flavorful liquid that will cook the rice and infuse everything with amazing Mexican-inspired flavors.
- Pour the broth mixture over the rice and vegetables in your baking dish, then stir well to combine. Make sure the rice is evenly distributed and mostly submerged in the liquid—this ensures it cooks evenly and absorbs all those delicious flavors.
- Add the shredded chicken, drained black beans, and frozen corn to the baking dish. Stir everything together one more time until all the ingredients are evenly distributed. The mixture should look colorful and smell absolutely amazing at this point.
- Cover the baking dish tightly with aluminum foil and transfer it to your preheated oven. Bake for 65-70 minutes, or until all the liquid has been absorbed and the rice is tender when you test it with a fork.
- Carefully remove the baking dish from the oven and peel back the aluminum foil (watch out for steam!). Sprinkle the shredded Monterey Jack cheese evenly over the top of your gluten-free chicken burrito casserole. Return the uncovered dish to the oven for a final 5-10 minutes until the cheese is melted, bubbly, and just starting to turn golden brown around the edges.
- Remove the casserole from the oven and let it rest for 5-10 minutes before serving—this helps everything set up nicely and makes serving much easier. Top with fresh cilantro, sliced green onions, your favorite salsa, and creamy avocado slices for the ultimate finish.
