Barbecue Chicken Casserole

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.

Barbecue Chicken Casserole

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Servings

12 servings

Servings 12 servings

Barbecue Chicken Casserole Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Add to Shopping List This recipe is in your Shopping List Servings 12 servings Servings 12 servings

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:MetricUS Imperial

Instructions

1. Preheat your oven to 350 Degrees F.
2. 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.
3. Add 1 cup of cheddar cheese and mix until well combined.
4. In a 9x13 inch casserole dish spread the mixture into an even layer. Top with the crushed tortilla chips and remaining ½ cup cheese.
5. Bake for 30-35 minutes or until casserole reaches a minimum internal temperature of 165 Degrees F.
6. Remove and serve topped with green onion.

Recipe Notes