Get ready to tantalize your taste buds with a hearty and flavorful BBQ chicken casserole that will have you drooling from the first bite. Tender shredded chicken and pasta slathered in a rich and smoky BBQ cream sauce and topped with crispy bacon and melted cheese.
So fire up the oven for this irresistible BBQ chicken casserole recipe that will become a family favorite!
Read more: Casseroles! 15-20 minutes
Why You’ll Love This Recipe
- It’s the perfect combination of comfort food and summertime BBQ, all in one delicious and satisfying casserole.
- Bakes in just 30 minutes!
- Have extra rotisserie chicken? Makeover your leftovers in a whole new way.
- Easy one-bowl prep for less muss and fuss.
Key Ingredients
- Cooked shredded chicken – Two chicken breasts yield the ideal amount, or use a leftover rotisserie chicken.
- Rotini – We love this with rotini pasta, but ridged penne makes a great substitute.
- Diced tomatoes with green chiles – Rotel or any store-brand equivalent.
- Sour cream – For tang and creaminess.
- BBQ sauce – I recommend a rich, smoky style. We like a lot of heat, so my go-to barbecue sauce is Famous Dave’s Devil’s Spit. It’s really spicy!
- Ranch dressing mix – Brings an extra boost of flavor. I like HVR dry seasoning.
- Onion powder – (not onion salt!)
- Corn – I prefer frozen, not canned.
- Bacon – cooked and crumbled
- Shredded cheddar cheese – We like a triple-cheese blend.
Step-by-Step Directions
Step 1: Cook the rotini pasta al dente; rinse and set aside.
Step 2: In a large bowl, mix together diced tomatoes, 1 cup of the BBQ sauce, onion powder and Ranch seasoning.
Step 3: Add cooked chicken, cooked pasta, corn, half of the bacon and half of the cheese. Mix well.
Step 4: Transfer the mixture to a greased casserole dish. Cover and bake at 350 degrees for 30 minutes.
Step 5: Remove BBQ chicken ranch casserole from oven. Sprinkle remaining cheese and bacon evenly over the top; return to oven uncovered and bake for about 5 minutes or until cheese is melted.
Step 6: Drizzle the remaining barbecue sauce over the top of the baked casserole.
Recipe Notes and Tips
- For a splash of color, add thinly sliced green onions or chives on top before serving.
- Make Ahead: Follow the recipe until ready for the oven. Cover tightly and refrigerate a day ahead.
- Store after baking: cover tightly and refrigerate for up to 3 days or freeze in individual portions in airtight containers for up to a month.
- Reheat: Cover and reheat in a 350-degree oven for 15-20 minutes or until heated through. Individual portions can be reheated in the microwave.
Frequently Asked Questions
Feel free to use any shredded chicken you have on hand!
I don’t recommend this. The dry mix brings a concentrated seasoning flavor, whereas bottled dressing has a more diluted flavor. The liquid will also alter the sauce’s consistency.
Sure! You can use a sugar-free BBQ sauce and omit the pasta.
Related Recipes
BBQ Chicken Casserole
Ingredients
- 12 oz rotini pasta
- 14.5 oz diced tomatoes with green chiles (can use a 10 oz can of Rotel)
- ½ cup sour cream
- 1 ¼ cups BBQ sauce divided
- 1 teaspoon onion powder
- 1 tablespoon Ranch seasoning mix
- 2 cooked chicken breasts shredded
- 1 cup frozen corn
- 1 cup cooked chopped bacon divided
- 2 cups shredded cheese divided
Instructions
- Preheat oven to 350 degrees.
- Cook the pasta al dente; drain, set aside.
- Meanwhile, in a very large bowl, mix together diced tomatoes, sour cream, 1 cup of the BBQ sauce, onion powder and ranch seasoning.
- Add cooked chicken, cooked pasta, corn, half of the bacon and half of the cheese. Mix well.
- Transfer the mixture to a greased casserole dish and bake covered for 30 minutes (or until heated through). Sprinkle remaining cheese and bacon on top; uncover, bake another 5 minutes or until cheese is melted. Drizzle with remaining BBQ sauce.
Notes
- For a splash of color, add thinly sliced green onions or chives on top before serving.
- Make Ahead: Follow the recipe until ready for the oven. Cover tightly and refrigerate a day ahead.
- Store after baking: cover tightly and refrigerate for up to 3 days or freeze in individual portions in airtight containers for up to a month.
- Reheat: Cover and reheat in a 350-degree oven for 15-20 minutes or until heated through. Individual portions can be reheated in the microwave.
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