Barbecue Ranch Chicken Casserole

1 comment

Barbecue Ranch Chicken Casserole

Recipe by Julia Pacheco Course: DinnerCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




  • 12 oz bow tie pasta

  • 3 cups cooked shredded chicken (cooked mine in the instant pot)

  • 2 cups shredded cheddar cheese, divided

  • 4 oz can diced green chilis

  • 15 oz can corn, drained

  • 3 green onions, sliced

  • 1 can diced tomatoes with green chilis

  • 1 cup ranch dressing

  • 1 cup barbecue sauce


  • Preheat oven to 350 degrees
  • Bring a large pot of water to a boil on the stove. Cook the pasta according to the package instructions drain
  • Add the cooked drained pasta into a large bowl, add in the cooked shredded chicken, half of the cheese, green chilies, drained corn, sliced green onions, diced tomatoes with green chilis, ranch, and barbecue sauce stir well spray a 9×13 baking dish with nonstick spray add in the casserole then sprinkle the top with the remaining cheese.
     Bake for 30 minutes

One Comment

  1. Midwest Cook

    Excellent! Actual prep time was about 35 minutes – need time to boil the water and cook then drain the pasta before combining with the rest of the ingredients. Then 23 – 30 minutes baking, until bubbly. A half recipe in an 8×8 pan made about 6 servings for us – three meals for two, served with a salad beside. For my half recipe, I used the whole 4 oz. can of diced green chilis and a half can of plain tomatoes (instead of tomatoes w/ peppers/Rotel). I also substituted frozen corn (2 C) for the canned corn.

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