Why You’ll Love This Recipe
This casserole is simple to prepare, packed with flavor, and incredibly versatile. Whether you’re using leftover chicken or cooking fresh, it’s a great way to bring the taste of a backyard BBQ into your kitchen year-round. With minimal prep and loads of cheesy, saucy goodness, it’s bound to become a staple in your meal rotation.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cooked chicken (shredded or diced)
- BBQ sauce (your favorite brand or homemade)
- Cooked pasta (penne, rotini, or elbow macaroni work well) or cooked diced potatoes
- Cheddar cheese (shredded)
- Mozzarella cheese (shredded)
- Onion (optional, diced)
- Bacon (optional, cooked and crumbled)
- Green onions (optional, for garnish)
- Salt
- Black pepper
- Olive oil or butter (if sautéing onions)
Directions
- Preheat your oven to 375°F (190°C).
- If using, sauté diced onion in olive oil or butter until soft and translucent. Set aside.
- In a large bowl, combine cooked pasta (or potatoes), shredded chicken, sautéed onions, and BBQ sauce. Mix well until everything is coated.
- Stir in half of the shredded cheddar and mozzarella cheese. Add salt and pepper to taste.
- Transfer the mixture to a greased 9×13-inch baking dish.
- Top with the remaining cheese and sprinkle cooked bacon on top if using.
- Bake uncovered for 20–25 minutes, or until hot and bubbly with golden cheese on top.
- Let it rest for a few minutes before serving. Garnish with chopped green onions if desired.
Servings and timing
This recipe makes approximately 6 servings.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Variations
- Use rice or cauliflower rice instead of pasta for a different base.
- Add corn, black beans, or bell peppers for extra texture and flavor.
- Make it spicy with jalapeños or a dash of hot sauce.
- Use different cheeses like pepper jack or gouda for a twist.
- Turn it into a Tex-Mex dish with taco seasoning and a sprinkle of crushed tortilla chips on top.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, bake at 350°F for 15–20 minutes or microwave individual portions for 1–2 minutes.
To freeze, cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use rotisserie chicken?
Yes, rotisserie chicken is perfect for this recipe and adds extra flavor and convenience.
What’s the best BBQ sauce to use?
Use your favorite store-bought or homemade BBQ sauce—sweet, smoky, or spicy depending on your taste.
Can I make this casserole ahead of time?
Absolutely. Assemble it up to 24 hours in advance, store in the refrigerator, and bake when ready.
Can I freeze BBQ chicken casserole?
Yes, this dish freezes well. Freeze before or after baking for up to 2 months.
What kind of cheese works best?
Cheddar and mozzarella are great choices, but you can also use Monterey Jack, Colby, or a blend.
Can I use leftover potatoes instead of pasta?
Yes, diced cooked potatoes are a delicious base for this casserole.
Is it spicy?
Not unless you add spicy BBQ sauce or hot ingredients. You can easily adjust the spice level to your preference.
Can I add vegetables?
Yes, corn, black beans, bell peppers, or even spinach work well in this dish.
How do I make it healthier?
Use whole wheat pasta or cauliflower rice, low-sugar BBQ sauce, and reduced-fat cheese.
Can I make this casserole gluten-free?
Yes, just use gluten-free pasta and make sure your BBQ sauce is gluten-free.
Conclusion
BBQ Chicken Casserole is an easy, flavorful, and filling meal that brings together the best of barbecue and comfort food. Whether you serve it as a weeknight dinner or a potluck crowd-pleaser, this cheesy, saucy bake is sure to be a hit. Customize it with your favorite add-ins and enjoy a dish that’s both simple and satisfying.
PrintBBQ Chicken Casserole
BBQ Chicken Casserole is a bold, cheesy, and comforting bake made with tender shredded chicken, smoky BBQ sauce, pasta or potatoes, and melty cheese. It’s an easy, family-friendly dinner that’s perfect for weeknights or potlucks.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 3 cups cooked chicken, shredded or diced
- 12 oz cooked pasta (penne, rotini, or elbow macaroni) or 3 cups cooked diced potatoes
- 1 cup BBQ sauce (your favorite brand or homemade)
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 small onion, diced (optional)
- 4 slices bacon, cooked and crumbled (optional)
- 1 tbsp olive oil or butter (if sautéing onions)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped green onions (optional, for garnish)
Instructions
Preheat oven to 375°F (190°C).
- If using, sauté diced onion in olive oil or butter over medium heat until soft. Set aside.
- In a large bowl, combine cooked pasta or potatoes, shredded chicken, sautéed onions, and BBQ sauce. Stir until well coated.
- Mix in half of the cheddar and mozzarella cheese. Season with salt and pepper to taste.
- Transfer mixture to a greased 9×13-inch baking dish and spread evenly.
- Top with remaining cheese and sprinkle bacon on top if using.
- Bake uncovered for 20–25 minutes, or until hot and bubbly with golden melted cheese.
- Let rest for a few minutes before serving. Garnish with chopped green onions if desired.
Notes
- Substitute pasta with rice or cauliflower rice for a different base.
- Rotisserie chicken is a great shortcut and adds flavor.
- Add corn, black beans, or bell peppers for extra texture.
- Make it spicy with jalapeños or hot sauce.
- To freeze: cool completely, wrap tightly, and freeze for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 10g
- Sodium: 880mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 90mg
