This BBQ chicken casserole is smoky, cheesy, and a total crowd pleaser. Tender rotisserie chicken and pasta get tossed in a tangy mix of barbecue sauce and ranch, then baked under a layer of melted cheddar and crispy bacon.

It takes about 20 minutes to put together and 30 minutes in the oven. It’s a great weeknight dinner, and it’s easy to carry to a potluck or game day get together.

Why This BBQ Chicken Casserole Works

Barbecue sauce and ranch dressing make a quick, creamy sauce with sweet, smoky, and tangy flavors all at once. You don’t need to cook a sauce on the stove. Just stir it together in a bowl.

Rotisserie chicken is a huge time saver. It’s already cooked and seasoned, so all you have to do is shred it. Cooked pasta makes the casserole hearty and filling, while corn and red onion add sweetness, crunch, and color.

Half the cheese gets mixed in and half goes on top. That way every bite is cheesy, and you still get a golden, bubbly crust with bacon baked right into it.

Ingredients and Easy Swaps

• Rotisserie chicken (3 cups, shredded). Any leftover cooked chicken works, including grilled or baked chicken breasts.
• Cooked pasta (2 cups). Penne or rotini hold the sauce well. Elbows or shells also work. That’s about 4 ounces of dry pasta.
• Barbecue sauce (1 cup). Use your favorite. A sweet sauce is kid friendly. A smoky or spicy one gives it more kick.
• Ranch dressing (½ cup). Adds creaminess and tang. Sour cream with a pinch of dried dill is a good swap.
• Garlic powder and onion powder (½ teaspoon each). Boost the savory flavor of the sauce.
• Shredded cheddar (1½ cups). Monterey Jack, Colby Jack, or smoked gouda are all great choices.
• Cooked bacon (½ cup, crumbled). Precooked bacon bits save time.
• Red onion and corn (½ cup each). Frozen corn works without thawing. Swap the onion for green onions for a milder flavor.
• Cilantro (¼ cup, chopped). For garnish. Use parsley or green onions if you’re not a cilantro fan.

How to Make It at a Glance

1. Heat the oven to 375°F and grease a 9×13 inch baking dish.
2. In a large bowl, mix the barbecue sauce, ranch, garlic powder, and onion powder.
3. Stir in the chicken, pasta, red onion, corn, and half of the cheddar.
4. Spread it in the baking dish and top with the rest of the cheese and the bacon.
5. Bake 25 to 30 minutes until bubbly and golden. Top with cilantro and serve.

A few quick tips for the smoothest prep. Shred the chicken while it’s still a little warm, since it pulls apart much more easily. Cook the bacon in the oven at 400°F on a sheet pan while the pasta boils, so both are ready at the same time. Rinse the cooked pasta under cool water for a few seconds so it doesn’t keep softening while you mix everything else.

Common Mistakes to Avoid

• Overcooking the pasta. Cook it just to al dente. It softens more in the oven.
• Skipping the rest. Let the casserole sit for 5 minutes after baking so the sauce settles and it scoops cleanly.
• Using a very thin barbecue sauce. Thin sauces can make the casserole runny. A thicker sauce clings better.
• Burning the bacon. If the top browns too fast, loosely cover the dish with foil for the last 10 minutes.

Variations

• Use rice: Swap the pasta for 2 cups of cooked rice.
• Add beans: Stir in a can of drained black beans for extra protein and fiber.
• Make it spicy: Use a spicy barbecue sauce and add sliced jalapeños on top.
• Pulled pork version: Use leftover pulled pork instead of chicken.

What to Serve With It

Keep it simple with sides that fit the barbecue theme. Coleslaw, a crisp green salad, corn on the cob, or roasted green beans all work. Cornbread or warm dinner rolls are great if you have hungry teens at the table. For something fresh, try sliced cucumbers and tomatoes with a little vinegar and salt.

Make Ahead, Storage, and Reheating

Make ahead: Assemble the casserole without the top layer of cheese and bacon. Cover and refrigerate for up to 24 hours. Add the toppings right before baking and add 5 to 10 minutes to the bake time.

Storage: Keep leftovers covered in the fridge for 3 to 4 days. They make an easy packed lunch.

Freezing: Freeze the baked casserole in portions for up to 3 months. Thaw overnight in the fridge.

Reheating: Microwave single servings for 1 to 2 minutes, or cover the dish with foil and bake at 350°F until it reaches 165°F in the center.

FAQ

Can I use raw chicken?
Yes, but cook it first. Bake, poach, or grill the chicken until it reaches 165°F, then shred it and follow the recipe.

How much chicken is in a rotisserie chicken?
Most store bought rotisserie chickens give you about 3 to 4 cups of shredded meat, which is just right for this casserole.

Can I skip the ranch?
Yes. Use ½ cup sour cream or plain Greek yogurt instead. The casserole will be a little less tangy.

Can I make a smaller batch?
Cut everything in half and bake it in an 8×8 inch dish for about 20 to 25 minutes. It’s a good size for two people with leftovers for lunch.

BBQ Chicken Casserole

Servings

4

servings

This smoky, cheesy BBQ chicken casserole is packed with bold flavors, tender rotisserie chicken, and crispy bacon. It’s a crowd-pleasing dish perfect for weeknight dinners or gatherings.

Cook Mode

Keep the screen of your device on

Ingredients

• 3 cups rotisserie chicken, shredded

• 2 cups cooked pasta (such as penne or rotini)

• 1 cup barbecue sauce

• 1/2 cup ranch dressing

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1 1/2 cups shredded cheddar cheese

• 1/2 cup cooked bacon, crumbled

• 1/2 cup diced red onion

• 1/2 cup corn kernels

• 1/4 cup chopped cilantro (for garnish)

Directions

• Preheat oven to 375°F. Grease a 9×13-inch baking dish.
• In a large bowl, mix barbecue sauce, ranch dressing, garlic powder, and onion powder.
• Stir in shredded chicken, cooked pasta, red onion, corn, and half of the shredded cheddar cheese.
• Transfer to the prepared baking dish and top with the remaining cheddar cheese and crumbled bacon.
• Bake for 25 to 30 minutes until bubbly and golden brown.
• Garnish with chopped cilantro before serving.

Like this recipe?

Follow @dinnerendeavor on Pinterest