This Barbecue Chicken Casserole is comfort food made simple—especially when you start with leftover barbecue chicken. By repurposing cooked chicken, you cut down on prep time while still serving a warm, satisfying meal. It’s a great example of how planning ahead can turn one recipe into multiple stress-free dinners.
Ingredients
- 1 pound slow cooker barbecue Chicken
- 1 cup BBQ sauce
- 1 cup frozen corn kernels
- 2 cups white rice cooked
- 15 ounce can black beans drained and rinsed
- 1/2 medium red onion diced
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1.5 cups reduced-fat cheddar cheese, shredded and divided
- 1 cup crushed tortilla chips
- 1/2 cup green onion tops sliced
Servings: servings
Units:
Instructions
- Preheat your oven to 350 Degrees F.
- In a large bowl combine the slow cooker barbecue chicken, barbecue sauce, corn, rice, black beans, and red onion, garlic powder, salt, and black pepper.
- Add 1 cup of cheddar cheese and mix until well combined.
- In a 9x13 inch casserole dish spread the mixture into an even layer. Top with the crushed tortilla chips and remaining ½ cup cheese.
- Bake for 30-35 minutes or until casserole reaches a minimum internal temperature of 165 Degrees F.
- Remove and serve topped with green onion.
Recipe Notes
