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For this tasty casserole, you will need: - 3 cups cooked chicken, shredded - 1 cup BBQ sauce (your favorite brand) - 1 cup ranch dressing - 2 cups cooked quinoa or rice - 1 cup corn kernels (fresh or frozen) - 1 can (15 oz) black beans, rinsed and drained - 1 cup shredded cheddar cheese - 1 cup diced bell peppers (any color) - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) These main ingredients create a mix of flavors. The chicken adds protein, while the BBQ sauce and ranch dressing give it a rich taste. Quinoa or rice makes it filling, and the veggies add color and crunch. To make your casserole even better, consider these optional ingredients: - Jalapeños for heat - Green onions for fresh taste - Avocado for creaminess - Extra cheese for a cheesy kick Adding these can take your dish to another level. They can bring new flavors and textures, making each bite interesting. If you don’t have something on hand, here are some easy swaps: - Use turkey instead of chicken for a leaner option. - Try a different sauce, like teriyaki, for a new twist. - Swap quinoa for brown rice or cauliflower rice for lower carbs. - Use any type of cheese you have available, like mozzarella or pepper jack. These substitutions help you adapt the recipe. You can still enjoy a flavorful dish even with changes. {{ingredient_image_1}} First, I preheat the oven to 350°F (175°C). This step is key for even cooking. Next, I grease a 9x13 inch baking dish with cooking spray. This helps the casserole not stick to the dish. In a large mixing bowl, I combine the shredded chicken, BBQ sauce, and ranch dressing. I add cooked quinoa or rice to this mix. It gives the dish a nice base. Then, I stir in corn kernels, black beans, and diced bell peppers. I also sprinkle in garlic powder, onion powder, salt, and pepper. This blend of flavors makes the casserole tasty. I pour the chicken mixture into the greased baking dish. I spread it out evenly, so it cooks well. Next, I sprinkle the shredded cheddar cheese over the top. This adds a rich flavor and a nice crust. I cover the dish with aluminum foil and bake it for 25 minutes. After that, I remove the foil and bake for another 10-15 minutes. I watch for the cheese to become bubbly and golden. Once it's done, I take it out and let it cool for a few minutes. Then, I garnish it with fresh cilantro before serving. To shred chicken well, start with warm meat. Use two forks or your hands. This lets you pull the chicken apart easily. If you want, you can also use a stand mixer on low speed. This method saves time and keeps the meat tender. After shredding, mix the chicken with your BBQ sauce and ranch dressing right away. This keeps the meat juicy and adds great flavor. Adding the right seasonings makes a big difference. Besides garlic and onion powder, feel free to experiment. Try adding smoked paprika for a hint of smokiness. A pinch of cumin can also add depth. Don’t forget to taste as you go. This way, you can adjust salt and pepper to your liking. Fresh cilantro on top gives a nice pop of flavor and color when serving. For a full meal, serve the casserole with a side salad. A fresh green salad adds crunch and balance. You can also place some extra BBQ sauce on the table. This lets everyone add more if they want. You might want to offer some crusty bread or rolls too. They’re great for soaking up the delicious sauce. Enjoy your meal! Pro Tips Use Rotisserie Chicken: For quicker prep time, consider using store-bought rotisserie chicken instead of cooking your own. This adds flavor and saves time! Customize Your Veggies: Feel free to include other vegetables like zucchini or spinach to boost the nutrition and add more color to your casserole. Cheese Variations: Experiment with different cheese types such as Monterey Jack or pepper jack for a spicier kick. You can even mix cheeses for a unique flavor! Make Ahead: This casserole can be prepared a day in advance. Just assemble it and store it in the fridge, then bake it when you’re ready to serve. {{image_2}} You can easily make this dish vegetarian. Swap the cooked chicken for hearty mushrooms or a mix of diced zucchini and eggplant. These veggies add a nice texture. Use plant-based BBQ sauce and ranch dressing. This change keeps the flavors while making it meat-free. You can also add extra beans for protein. Black beans or chickpeas work well here. Feel free to mix things up! Instead of quinoa or rice, try using farro or barley. These grains add a nutty taste. You can also change the cheese. Pepper jack cheese gives a nice kick. If you like a sweeter twist, add some diced pineapple or a touch of honey to the BBQ sauce. This can balance the flavors well. If you need a gluten-free version, use quinoa or rice as your base. Both are gluten-free grains. Always check your BBQ sauce and ranch dressing labels. Some brands add gluten, while others do not. For a crunchy topping, try crushed gluten-free crackers or corn chips. This will give your casserole a fun texture! To keep your BBQ Ranch Chicken Casserole fresh, let it cool first. Place leftovers in an airtight container. Make sure to store it in the fridge. This dish stays good for about three to four days. Label your container with the date. This helps you remember when you made it. When you're ready to eat your leftovers, preheat your oven to 350°F (175°C). Place the casserole in a baking dish. Cover it with aluminum foil to keep it moist. Heat for about 20 minutes or until hot. You can also use the microwave. Just heat in short bursts to avoid drying it out. If you can't eat it all, you can freeze the casserole. First, let it cool completely. Then, cut it into portions for easy reheating. Wrap each portion tightly in plastic wrap, then place it in a freezer bag. It can last up to three months in the freezer. When you’re ready to enjoy it, thaw it in the fridge overnight before reheating. No, you should not use raw chicken. The recipe calls for cooked chicken. Cooked chicken is safe and adds flavor. You can use grilled, rotisserie, or leftover chicken. You can serve this casserole with many sides. A fresh green salad pairs well. You might also enjoy cornbread or garlic bread. Extra BBQ sauce is a tasty touch on the side. Leftovers from this casserole will last about three to four days in the fridge. Store it in an airtight container. Always check for any signs of spoilage before eating. Yes, you can make this casserole ahead of time. Combine the ingredients and store it in the fridge. Just bake it when you're ready to serve. This makes meal prep easy. Yes, you can use different cheeses. Try pepper jack for a spicy kick. Mozzarella or Monterey Jack would also work well. Just pick your favorite cheese and enjoy! This blog post covered the essentials of making a BBQ Ranch Chicken Casserole. We looked at key ingredients and some great substitutes to add flavor. I shared steps to prepare and bake it perfectly. You learned tips for shredding chicken and serving it well. We also explored tasty variations and safe storage options. In the end, this recipe is simple and fun. Enjoy making it your own!

BBQ Ranch Chicken Casserole

A delicious and hearty casserole combining shredded chicken, BBQ sauce, ranch dressing, and quinoa or rice, topped with cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 3 cups cooked chicken, shredded
  • 1 cup BBQ sauce
  • 1 cup ranch dressing
  • 2 cups cooked quinoa or rice
  • 1 cup corn kernels
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup shredded cheddar cheese
  • 1 cup diced bell peppers
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and pepper
  • for garnish fresh cilantro, chopped

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish with cooking spray.
  • In a large mixing bowl, combine the shredded chicken, BBQ sauce, ranch dressing, and cooked quinoa or rice until evenly mixed.
  • Stir in the corn kernels, black beans, diced bell peppers, garlic powder, onion powder, and season with salt and pepper to taste.
  • Pour the chicken mixture into the prepared baking dish, spreading it out evenly.
  • Sprinkle the shredded cheddar cheese over the top of the casserole.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
  • After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
  • Once done, remove from the oven and let it cool for a few minutes. Garnish with chopped fresh cilantro before serving.

Notes

Serve the casserole in the baking dish with a side of extra BBQ sauce for drizzling. Consider adding a fresh green salad for a complete meal.
Keyword BBQ, casserole, chicken, quinoa, ranch