BBQ Ranch Chicken Casserole
A creamy, cheesy BBQ Ranch Chicken Casserole made with shredded chicken, pasta, bacon, corn, ranch, and BBQ sauce for an easy family dinner.
Equipment
- 9x13 baking dish
- Large Mixing Bowl
- Pot for pasta
- Measuring cups and spoons
Ingredients
- 12 ounces bowtie pasta cooked al dente
- 3 cups cooked shredded chicken
- 1/2 cup cooked bacon chopped
- 1 1/2 cups shredded cheddar cheese divided
- 1 cup shredded mozzarella cheese
- 1 can corn drained
- 1 can Rotel undrained
- 1 cup ranch dressing
- 3/4 cup BBQ sauce
- 1 tablespoon minced onion
- 1 teaspoon garlic powder
- to taste salt and black pepper
Instructions
- Preheat the oven to 350 F and grease a 9x13 baking dish.
- Cook the pasta until al dente, then drain it well.
- In a large bowl, combine the chicken, bacon, corn, Rotel, ranch dressing, BBQ sauce, minced onion, garlic powder, and half of the cheeses.
- Season lightly with salt and black pepper, then stir until everything is evenly coated.
- Spread the mixture into the baking dish and top with the remaining cheese.
- Bake for 20 to 25 minutes, until hot, bubbly, and lightly golden on top.
- Let the casserole rest for 5 minutes before serving.
Notes
- Use rotisserie chicken for a faster shortcut.
- Add jalapeños or chili powder for more heat.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat with a splash of ranch or water to keep it moist.