This BBQ chicken casserole 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.
14.5ozdiced tomatoes with green chiles(can use a 10 oz can of Rotel)
½cupsour cream
1 ¼cupsBBQ saucedivided
1teaspoononion powder
1tablespoonRanch seasoning mix
2cooked chicken breastsshredded
1cupfrozen corn
1cupcooked chopped bacondivided
2cupsshredded cheesedivided
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.