Description

There’s something about a bubbling hot casserole dish that just screams comfort, especially when it’s laced with the bold, smoky sweetness of barbecue sauce. This BBQ Chicken Casserole is one of those meals that instantly brings people to the table—and keeps them coming back for seconds. It’s the kind of dish that reminds you of summer cookouts, tailgates, and cozy weekends spent with family, even if you’re pulling it out of the oven in the middle of winter.

This recipe came to life on a chilly Friday evening when I wanted all the flavors of a backyard barbecue without firing up the grill. I had some leftover shredded chicken in the fridge and a craving for something hearty but easy. After a quick rummage through the pantry—pasta, cheese, barbecue sauce—I threw everything into a casserole dish and hoped for the best. The result? A smoky, cheesy, stick-to-your-ribs dinner that my family now begs for on repeat.

What makes this BBQ Chicken Casserole so special is how it strikes that perfect balance: the smokiness of the BBQ sauce, the creamy richness from the cheese, and the comforting bite of tender pasta. It’s warm, filling, and a little nostalgic—kind of like your favorite potluck dish, but even better.

Ingredients

Scale

12 oz uncooked rotini pasta

3 cups cooked shredded chicken

1 cup BBQ sauce

1/2 cup ranch dressing

1/2 cup cream cheese, softened

2 cups shredded mozzarella cheese

1/2 cup chopped green onions

1 cup shredded turkey ham

1 cup shredded cheddar cheese

Instructions

Preheat your oven to 400°F (200°C). Grease a 9×13-inch baking dish with a bit of butter or nonstick spray.
Cook the pasta: Bring a large pot of salted water to a boil. Add the rotini and cook until just al dente (you don’t want it too soft since it’ll cook more in the oven). Drain and set aside.
Mix up the magic: In a large mixing bowl, combine the shredded chicken, BBQ sauce, ranch dressing, and softened cream cheese. Stir everything until the cream cheese melts into the mix and forms a creamy, smoky sauce that coats the chicken perfectly.
Toss it all together: Add the cooked pasta to the bowl with the chicken mixture. Throw in the green onions, turkey ham, and shredded mozzarella. Stir until everything is evenly combined.
Layer and top: Pour the mixture into your prepared baking dish, spreading it out evenly. Sprinkle the top with shredded cheddar cheese.
Bake to perfection: Pop it in the oven for 20–25 minutes, or until the cheese is melted and bubbly and the edges are golden brown.

Let it rest: Give it 5–10 minutes to cool slightly before serving. That makes it easier to scoop and lets all those cheesy layers settle a bit.

Notes

You can swap rotini with penne or shells—any short pasta works beautifully.
This dish reheats like a dream, so don’t worry about leftovers.