Description
This BBQ Ranch Chicken Casserole tastes like your favorite restaurant appetizer transformed into a family-friendly dinner – creamy, crunchy, and completely crave-worthy!
Ingredients
Scale
- 4 cups cooked and shredded chicken (about 1½ pounds or 680g)
- 1 cup BBQ sauce (240ml)
- ½ cup ranch dressing (120ml)
- 1 cup sour cream (240g)
- 2 cups shredded cheddar cheese (8 oz/226g), divided
- 1 cup corn kernels (165g), fresh or frozen (thawed)
- 1 red bell pepper (about 1 cup/150g), diced
- ½ red onion (about ¾ cup/120g), finely chopped
- 8 slices bacon (about 8 oz/226g), cooked and crumbled
- 2 cups crushed tortilla chips (about 4 oz/113g)
- 3 green onions, thinly sliced for garnish
- 2 tablespoons fresh cilantro, chopped (optional)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with cooking spray.
- In a large mixing bowl, combine shredded chicken, BBQ sauce, ranch dressing, and sour cream until thoroughly mixed.
- Fold in corn, diced red bell pepper, red onion, garlic powder, smoked paprika, and black pepper.
- Transfer half the chicken mixture to the prepared baking dish and spread evenly.
- Sprinkle with 1 cup of shredded cheese and half the crumbled bacon.
- Add the remaining chicken mixture on top and smooth into an even layer.
- Top with remaining cheese and bacon, then evenly distribute crushed tortilla chips.
- Bake for 25-30 minutes until cheese is melted and bubbling, and edges are golden brown.
- Let rest for 5-10 minutes, then garnish with sliced green onions and cilantro before serving.