Ah, comfort food, there is nothing better. Easy pasta casserole loaded with chicken, tomatoes, corn, red onion, and lots of cheese! This chicken, cheesy goodness is baked with BBQ ranch sauce for a full flavor experience.
PASTA CHICKEN CASSEROLE
It’s comfort food time!! (Clap…clap…clap!)
Now that the weather is getting cooler for many of you, it’s time to pull out all those favorite casserole. macaroni and cheese and soup recipes. You know, all the best foods meant to warm your soul as much as your body.
This BBQ Ranch Chicken Casserole is definitely one of those dishes. It’s warm, cheesy, satisfying and scrumdelicious! All the flavors in this casserole compliment each other perfectly and did I mention…cheeeesy?! I love Monterrey Jack cheese, it’s so nice melted in pasta, sandwiches or even over plain chicken. The cheesier the dish, the better…don’t you agree?
And let me tell you, whoever invented BBQ ranch is a genius! Can’t tell you exactly when was the first time I tried it but it sure was a great day. Such a simple idea of combining the two but the result is something extra special. If you haven’t tried it yet, you are missing out. So run to your kitchen right now and try it. (I’ll wait…)
SOME MORE RECIPES TO TRY
Chicken Cordon Bleu Pasta Skillet
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BBQ Ranch Chicken Casserole
- 1 lb chicken breasts
- 1 lb uncooked pasta
- 1 cup sweet corn
- 3 Roma tomatoes chopped
- 1/3 cup red onion diced
- 1 1/2 cup grated Monterrey Jack cheese
- fresh cracked peppercorns
- 1 1/4 cups ranch dressing
- 3/4 cup BBQ sauce
- 1 cup grated Monterrey Jack cheese for topping
- Cook pasta just until it is nearly done but do not overcook. Set aside.
- Cook chicken with a little salt until completely done. Let cool until it can be handled, chop and set aside.
- Preheat oven to 350 and lightly grease a casserole dish.
- In a large mixing bowl, combine diced tomatoes, diced onion, corn, cooked pasta and chopped chicken. Add some salt and cracked peppercorn, mix well.
- Whisk ranch and BBQ together and add it to the mixing bowl. Mix until evenly distributed.
- Add 1 1/2 cups of Monterrey Jack cheese and mix well.
- Transfer the mixture into the casserole dish and spread it evenly. Top with remaining cheese all over and bake for 15-20 minutes.
An envelope of dried Ranch, or the bottled, ranch dressing??
It is bottled or homemade ranch dressing.
I would use the penne because it will cook the same as the pasta I used so you won’t have to adjust the cooking time. If you do use egg noodles, I think you will need to cut down the cooking time to stop them from getting soggy.
Mama Llama says
Would egg noodles work for the pasta? Or should I use a different kind? I have egg noodles, elbow pasta, and penne on hand.
Made this for the family tonight, my grandkids didn’t like it . They thought it was to sweet.
Laura K. says
Super good comfort food! I used shredded Mexican cheese from Costco because that’s what I had on hand and it turned out amazing! I also crushed bbq kettle chips on top! My kids loved it!
I am so glad you liked it! Thanks for taking the time to stop by! 🙂
I have tried the recipe last night. Believe me it was just wow. And looks so yummy. Now I’m the best cook to my children. It’s such a big gain for me. And it because of you.Thank you so much.
Awe, thank you so much! So glad everyone liked it! 🙂
April H. says
Hey! I’m going to try out this recipe this week and can’t wait! Any ideas if frozen broccoli would be okay to add? I have some broccoli to use up and feel like it could go well, but don’t want to ruin the casserole with it, either! Thanks 🙂
Vanessa Arnold says
Made 5 recipes this weekend to freeze. This one was the best!
Oh, I’m so happy to hear that! Thank you, Vanessa!
I know this is an old comment, but in case anyone else sees it and is worried – I used a full package of shells (don’t like rotini) and it was the right amount/consistency. I think the OP didn’t use enough pasta 🙂
Thank you so much for letting me know! I really appreciate it 🙂
Emily Overton says
I dropped the onions and added black beans and rotel for a more southwestern feel. So delish!
Oh nice! I’m so glad you liked it, Emily!
Mel B. says