Description
A comforting and supremely satisfying weeknight bake that brings together tender chicken, smoky BBQ sauce, and creamy ranch with pasta, corn, and melty cheddar cheese. This easy casserole is a flavor-packed meal perfect for busy families and beginner cooks, offering a delightful balance of textures and familiar, addictive tastes.
Ingredients
2 cups cooked shredded chicken
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup ranch dressing
1/2 cup BBQ sauce
1 cup cooked bowtie pasta
1 cup frozen corn, thawed
1 (4 ounce) can diced green chiles (optional, for a little kick)
1 1/2 cups shredded cheddar cheese
1/2 cup crushed tortilla chips or crispy fried onions (for topping, optional)
Salt and black pepper to taste
Instructions
Preheat oven to 375°F (190°C).
In a large bowl, combine the shredded chicken, condensed cream of chicken soup, ranch dressing, BBQ sauce, cooked bowtie pasta, thawed corn, and diced green chiles (if using). Season with salt and pepper to taste. Mix well.
Pour the mixture into a greased 9×13 inch baking dish.
Top evenly with shredded cheddar cheese. If desired, sprinkle with crushed tortilla chips or crispy fried onions.
Bake for 20 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
Let stand for 5 minutes before serving.
Notes
For a spicier casserole, use a spicier BBQ sauce or add a pinch of cayenne pepper to the mixture.
You can substitute the cream of chicken soup with cream of mushroom or cream of celery.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
To make ahead, assemble the casserole, cover, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time.
- Prep Time: 15
- Cook Time: 20
- Category: Meals
- Method: Baking
- Cuisine: American