Gluten-Free Chicken Burrito Casserole For Spring Dinner
A delicious and healthy gluten-free chicken burrito casserole perfect for spring dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup salsa
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2 cups cooked brown rice
- 1 cup shredded cheese (dairy-free if needed)
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, black beans, corn, salsa, cumin, and chili powder.
- Stir in the cooked brown rice until well combined.
- Transfer the mixture to a greased 9×13 inch baking dish.
- Top with shredded cheese.
- Bake in the preheated oven for 25-30 minutes, or until heated through and cheese is bubbly.
- Garnish with fresh cilantro before serving.
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Notes
- Feel free to add your favorite vegetables to the casserole.
- This dish can be made ahead of time and stored in the refrigerator before baking.
- For a spicier version, add jalapeños to the mixture.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg