Barbecue Chicken Casserole
This Barbecue Chicken Casserole is all sweet and smoky bbq flavors in an easy to make one-dish casserole. No need to boil the noodles here, they cook as they bake! Prep this comforting dinner in 10 minutes before baking and it will disappear in no time.
Servings: 8 servings
Calories: 558kcal
Ingredients
- 7.5 ounce package Philadelphia Whipped cream cheese
- 12 ounces pasta rotini, penne, cellentani, or fusilli
- 3 cups shredded medium or sharp cheddar cheese divided
- 3 tablespoons olive oil
- 4 cups chicken broth regular or low sodium
- 2 teaspoons barbecue seasoning
- 1-2 teaspoons seasoning salt or salt and black pepper, amount as desired
- 1 teaspoon garlic powder
- 3 cups chopped cooked chicken
- 1 cup heavy cream
- 1 cup barbecue sauce divided
- Garnish options: sliced green onions, ranch dressing, crispy fried onions, cooked and crumbled bacon
Instructions
- Preheat oven to 425°F.
- In a 13x9-inch baking dish, place the whipped cream cheese in the center. Distribute the uncooked pasta and 1 cup of the shredded cheddar cheese around the cream cheese.
- Sprinkle on barbecue seasoning, seasoning salt, and garlic powder, and drizzle olive oil evenly over the top of the pasta, and cheddar cheese.
- Pour chicken stock over the mixture. Cover tightly with aluminum foil. Bake for 30 minutes.
- Carefully remove the foil. Add the cooked chicken, 1 cup of the shredded cheddar cheese, heavy cream, and 1/2 cup of the barbecue sauce. Stir the ingredients together. Recover with foil. Return to the oven and bake another 15 minutes.
- Remove the foil. Add the remaining 1 cup shredded cheese on top. Bake uncovered 5-10 minutes or until browned and bubbling at the edges. Rest 5 minutes before serving. Drizzle the remaining barbecue sauce on top and garnish as desired.
Notes
Storage:
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through.
You can freeze the leftovers as well for 2 months. Thaw overnight in the fridge before reheating.
Tips:
- No need to boil the pasta! The noodles cook until al dente while the casserole bakes in the oven and helps to thicken the sauce.
- Cover with foil for most of the baking. It's a technique to keep the steam inside of the casserole dish so that the noodles cook while the casserole bakes in the oven. Uncover at the end to melt and lightly brown the shredded cheddar on top.
- Broil for a couple of minutes at the end if desired. This will add a nice golden brown finish to the casserole.
- Add other vegetables vegetables to the barbecue chicken casserole. Feel free to stir in peas, cauliflower florets, broccoli or bell peppers for some added veggie goodness.
- Swap the protein. You can easily pulled turkey or pork butt if you want.
Nutrition
Calories: 558kcal | Carbohydrates: 36g | Protein: 24g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 94mg | Sodium: 1577mg | Potassium: 350mg | Fiber: 1g | Sugar: 4g | Vitamin A: 788IU | Vitamin C: 0.2mg | Calcium: 343mg | Iron: 1mg
Tried this recipe?Mention @dinnerin321 or tag #dinnerin321!