Chicken Burrito Casserole

Chicken Burrito Casserole
Servings: 6 Prep 15 mins Bake 350°F 30 mins Cook 10 mins


  • 1 1/2 pounds boneless, skinless chicken breast halves
  • 1 2 1/2 pound package frozen bean-and-cheese burritos, thawed (such as El Monterey)
  • 1 cup milk
  • 1 10 ounce can cream of mushroom soup
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 cup sliced black olives
  • Cilantro leaves (optional)

Make It

1. Heat oven to 350 degrees F.

2. Place chicken in a large pot and cover with water. Bring to a boil. Reduce heat and simmer gently, covered, for 10 minutes. Allow to cool and cut into 1/2-inch pieces.

3. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Add burritos, cutting to fit in a tight single layer (you will need 10 to 12 burritos, depending on the brand). Scatter the chicken over the top.

4. In a medium-size bowl, mix together milk, soup, 1 cup of the cheese and the olives. Pour mixture evenly over the chicken and burritos. Top with remaining 1/2 cup cheese.

5. Bake at 350 degrees F for 30 minutes or until heated through and bubbly. Cool slightly before serving; sprinkle with cilantro leaves, if desired.