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Will Cook For Smiles

BBQ Ranch Chicken Casserole

by 56 Comments

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.

BBQ Ranch Chicken Casserole from willcookforsmiles.com

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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…)

Told ya!!

BBQ Ranch Chicken Casserole 2 from willcookforsmiles.com

DON’T MISS THE QUICK DEMO VIDEO!

 

 

3.9 from 46 votes
Print

BBQ Ranch Chicken Casserole

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.
Course dinner, Main Course
Cuisine American
Keyword bbq, casserole, chicken, ranch
Servings 8 servings
Author Lyuba Brooke

Ingredients

  • 2 chicken breasts about 1 lb
  • 1 lb dry pasta
  • 1 cup sweet corn
  • 3 Roma tomatoes chopped
  • 1/3 cup red onion diced
  • 1 1/2 cup grated Monterrey Jack cheese
  • 1 cup grated Monterrey Jack cheese for topping
  • salt
  • fresh cracked peppercorns
  • 1 1/4 cups ranch dressing
  • 3/4 cup BBQ sauce

Instructions

  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. Add some salt and cracked peppercorn, mix well.
  5. Whisk ranch and BBQ together and add it to the mixing bowl. Mix until evenly distributed.
  6. Add 1 1/2 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.

Recipe Notes

Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.

BBQ Ranch Chicken Casserole 3 from willcookforsmiles.com

Check out these great recipes from other bloggers:

Chicken Supreme Pasta Bake from Inside BruCrew Life

Southwest Chicken Casserole from Fit Foodie Finds

White Chicken Enchilada Casserole from Chew Out Loud

Easy Chicken Fajita Casserole from Back for Seconds

BBQ Ranch Chicken Casserole 1 from willcookforsmiles.com

BBQ Ranch Chicken Casserole. 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.

More Great Pasta Dishes From Me:

Chicken Cordon Bleu Pasta Dish | from willcookforsmiles.com #cordonbleu #pasta

Chicken Cordon Bleu Pasta Skillet

Antipasto Pasta Salad

 Shrimp-and-Veggie-Pesto-Pasta-Salad 3 willcookforsmiles.com

Shrimp and Veggie Pesto Pasta

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Reader Interactions

Comments

  1. Janelle

    I wish you would allow us to pin your recipes without hassle. I try it on my bloglovin…no picture. I can’t pin on your site. So I’m through trying. I really love your recipes too! I DO not have the time to hunt around trying to pin one blog. I have to love the recipes I pin. I’m sorry I won’t be pinning yours anymore.
    Janelle

    Reply

    • Samantha @ Five Heart Home

      Hi Janelle! Just a suggestion, but do you have a Pin It button on your toolbar? This would allow you to pin just about any photo from any site, even if there aren’t individual Pin It buttons on photos that you would like to pin. 🙂 If you’re interested in doing so, just Google “how to install a Pin It button to your browser” and there should be easy tutorials to walk you through the process step-by-step. Hope that helps…I just don’t want you to miss out on any of Lyuba’s good recipes! 🙂

      Reply

      • lyuba

        Hi Janelle!
        I’m sorry, I’ve had issues with bloglovin showing my photos and I can’t get it to work. I do have a “social media share bar” right at the top of the post, before the words begin. You can use that pin button if you don’t want to install the plug in on your browser. I’m sorry you feel like I’m discouraging you from pinning, I would never do that! I absolutely love it when people pin my recipes!

        Reply

    • lesley

      Do you follow her on pinterest?
      I personally use the pin it button on my toolbar ,as Samantha mentioned above. It is very easy to use.

      Reply

  9. rachel

    Made this tonight. The only change I made was I did canned diced tomatoes instead of the roma tomatoes since they are out of season right now. It was really good. Next time I will add some tortilla chips on top to give it a little crunch. Thanks for the recipe!!

    Reply

  10. carol

    Hi, I absolutely loved this recipe I made it with potatoes instead or noodles just dice them up, boil, then use and follow the rest of the recipe.turned out amazing!

    Reply

    • Tawnia

      You should be able to used canned tomatoes just be wary of the salt and make sure you taste before you add any 🙂 We live very rural and I often have to replace fresh tomatoes with tinned! 🙂

      Reply

  13. Nancy

    This is a seriously good casserole. We live in Florida and it’s 80 degrees but this was just what we needed tonight. Thanks for a great recipe!!!

    Reply

  15. D

    Since I’m not a big fan of barbecue & ranch I was a little skeptical about mixing the two.I made this tonight and it came out great.It even has a bit of spice with the barbecue.I did however use green beans instead of corn since I didn’t have corn,and I also added a bit of mozzarella on top.Great dish!!! On my way to seconds now,I just wanted to comment before I forgot… 🙂

    Reply

    • lyuba

      Hi there! To be honest, I don’t cook in my crock pot very often and I’ve never made a pasta dish in it. But, from the crock pot recipes that I’ve seen around, it seems that you would cook pasta and chicken separately and assemble the casserole in the crock pot instead of casserole dish. You can cook it on low for 2-3 of hours or on high for 30-45 minutes. Best of luck, I hope it helps!

      Reply

    • lyuba

      For the BBQ, I like two different brands, I like Jack Daniels and I like Sticky FIngers ones. Usually something a little sweet and tangy. For Ranch, I usually make my own but I do like Wishbone dressings.
      I hope you like it 🙂 It’s really up to you here, what brands you and your family like best.

      Reply

  18. Tawnia

    Making this tonight – looks very yummy! Came across a PIN of it and it was exactly what I was looking for (thawed chicken breasts for a crockpot meal and lost track of time…lol

    Reply

  19. Elizabeth

    Hi, this looks delicious! What size casserole dish should I use? Also, I was thinking of buying some already shredded chicken. Do you know how many cups I could use for this recipe to come out to the correct amount? Thank you! I also was able to pin this w/o issue 🙂

    Reply

    • lyuba

      Hi, Elizabeth! 2 to 2 1/2 quart casserole dish should work nicely. I would estimate 2 cups of shredded chicken. The two chicken breast above come out to a pound, so check the label on the cooked chicken. It also won’t hurt the recipe if you use a little more 🙂
      I hope you enjoy it!

      Reply

  20. Cathy

    Is this something I could make ahead and if so what steps do I do ahead, all or partial and if all how long would I need to cook from cold. Thanks this looks great!

    Reply

    • lyuba

      Hi Cathy!
      You can definitely make it ahead of time and refrigerate for a day or two. You can re-heat each potion individually, or the whole casserole. IF you will be re-heating the whole casserole, take it out of the refrigerator ahead of time and let the casserole dish warm up to room temperature. Then, reheat in the oven. I would suggest reheating it covered with aluminum foil.
      I hope it works out!

      Reply

  21. Jeanne

    I think my college girls would like this recipe. However, I need to know if it could be made ahead in a tin disposable pan and frozen. This is the only way they would be able to enjoy it with their schedules, if I could make it for them and freeze it, to bake at a later date. Possible?

    Reply

    • lyuba

      Hi Jeanne,
      I believe that it would be possible, I’m just not familiar with freezing casseroles. You can definitely look up how to freeze pasta casseroles, I’m sure many people have done it. I wish you luck! Hope it all works out 🙂

      Reply

  22. inter

    The picture looked great. The reviews were stellar. So I figured, ok. But, 2+ cups of dressing for 1/2 box of pasta?!!! This is a receipe for salad dressing soup with noodles. The receipe does not match the picture, at all. So terrible we threw out the rest after struggling through one serving. It didn’t look right while I was putting it together, and I think it would be way better with 1 cup of dressing/bbq sauce.

    Reply

    • lyuba

      Hi there,
      I’m sorry this didn’t work out for you well. I’ve actually had several people make it and noone mentioned any problems. I will remake this recipe exactly this week just to make sure that there is nothing off. Sorry again for your experience!

      Reply

    • Katie

      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 🙂

      Reply

  23. SophieEV

    This is delicious! Thank you for this easy and tasty recipe!
    We don’t have ranch dressing in France, so I made my own (adding the herbs to greek yogurt and milk), and it was really good! I had no idea you could mix BBQ sauce with ranch but it definitely is a good idea!

    Reply

    • lyuba

      Wonderful!! I usually make my own ranch as well and if you are interested, I have a recipe for it here. Thank you so much, Sophie!

      Reply

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