Thursday, November 12, 2015

BBQ Ranch Chicken Casserole

Nothing like a good comfort meal in the fall once the weather starts to get colder and it starts getting darker outside earlier.  For me, comfort food is all about those creamy, cheesy casseroles that aren't healthy but sure are delicious!  A lot of my favorite casseroles involve pasta but this BBQ Ranch Chicken Casserole had a unique twist with whisking together BBQ sauce and ranch (seriously, genius idea!) and made for more of a southwestern flavor than Italian flavor.  Lucy even ate her portion which meant it must have been tasty!

My Inspiration


BBQ Ranch Sauce

All the ingredients mixed together out of the oven!

BBQ Ranch Chicken Casserole


2 chicken breasts (about 1 lb)
½ lb dry pasta
1 cup sweet corn
3 Roma tomatoes, chopped
⅓ cup red onion, diced
1½ cup grated Monterrey Jack cheese
1 cup grated Monterrey Jack cheese for topping
1½ cups ranch dressing
¾ cup BBQ sauce


1. Cook pasta just until it is nearly done but do not overcook. Set aside.
2. Cook chicken with a little salt until completely done. Let cool until it can be handled, chop and set aside.
3. Preheat oven to 350 and lightly grease a casserole dish.
4. In a large mixing bowl, combine diced tomatoes, diced onion, corn, cooked pasta and chopped chicken. 
5. Whisk ranch and BBQ together and add it to the mixing bowl. Mix until evenly distributed.
6. Add 1½ cups of Monterrey Jack cheese and mix well.
7. Transfer the mixture into the casserole dish and spread it evenly. Top with remaining cheese all over and bake for 15-20 minutes.

from Will Cook for Smiles

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