Bbq And Chicken Casserole Food

LEFTOVER BBQ CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 375°F.
• In a large bowl or baking dish, stir together rice, 1 cup cheese, chicken, black beans, corn, tomatoes, and barbecue sauce until combined. Transfer the mixture to a baking dish and sprinkle the remaining 1 cup cheese evenly on top.
• Bake for 15-20 minutes, or until the cheese is melted and the casserole is warmed through. Remove from the oven, and drizzle the top of the casserole with a little extra barbecue sauce, and top with your desired (optional) garnishes.
• Serve immediately.

BARBECUE CHICKEN BUBBLE-UP BAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Heat 10-inch nonstick skillet over medium-high heat. Add chicken; cook 10 minutes, stirring occasionally, until no longer pink in center. Remove from heat. Cool slightly, about 5 minutes.
• Meanwhile, separate dough into 8 biscuits. Cut each biscuit into 8 pieces. Set aside.
• Place cooked chicken in medium bowl. Pour barbecue sauce over chicken; stir to combine. Add biscuit dough pieces to chicken mixture; gently toss to combine. Spread mixture evenly in baking dish. Sprinkle cheese over top.
• Bake 25 to 30 minutes or until golden brown and cheese is melted. Sprinkle cilantro over top. Serve immediately.

LOADED BARBECUE CHICKEN AND POTATO CASSEROLE

Steps:

• Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
• In 3-quart saucepan, heat water and butter to boiling over medium-high heat. Remove from heat; stir in potato mix, and let stand 1 minute. Stir in sour cream and 1 cup of the cheese until completely blended. Spoon mixture into baking dish.
• In medium bowl, stir together chicken, BBQ sauce and 1/4 cup of the green onions. Spoon chicken mixture over potatoes; top with bacon and remaining 1/2 cup cheese.
• Bake 22 to 25 minutes or until cheese is melted and edges are bubbly. Top with remaining 1/4 cup green onions.

SHREDDED BBQ CHICKEN CASSEROLE

Steps:

• Mix the shredded chicken, black beans, corn, green pepper, and barbecue sauce until combined.
• Pour mixture into a large casserole dish and top with cheddar cheese.
• Place the dish in the oven loosely covered with foil and bake at 375˚F for 25 minutes.
• Remove the foil and top with french fried onions and continue to cook for 10 more minutes or until the sides are bubbling and the onions are browned.
• Let rest for 5 minutes, then garnish with cilantro. Enjoy!

BARBECUE CHICKEN CASSEROLE

Steps:

• Preheat oven to 350°. Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large skillet, brown chicken in oil; transfer to an ungreased 13x9-in. baking dish. , Drain skillet, reserving 2 tablespoons drippings. In drippings, saute onion, green pepper and celery until tender. In a small bowl, combine ketchup, water, brown sugar, Worcestershire sauce, salt and pepper; add to vegetables. Bring to a boil. Pour over chicken. , Cover and bake 30 minutes. Sprinkle with corn. Bake 18-20 minutes longer or until chicken juices run clear and corn is tender.

BBQ AND CHICKEN CASSEROLE

Steps:

• 1. Preheat oven to 475 degrees. Toss the cubed potatoes with extra virgin olive oil, 1 tbsp bbq seasoning. Transfer the potatoes into a cooking spray coated baking dish. Bake the potatoes for 35-40 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside.
• 2. While the potatoes are cooking, in a large bowl mix together the chicken, bbq seasoning and bbq sauce, refrigerate. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 F.
• 3. Top the cooked potatoes with the bbq chicken mixture. Bake for an additional 25 minutes, turning occasionally. In another bowl mix together the cheese, bacon & green onion and top the chicken with the cheese mix. Return the casserole to the oven and bake for 5-10 minutes until cheese mixture is melted

BBQ CHICKEN ZOODLE CASSEROLE

Steps:

• Preheat your oven to 200 degrees and line two baking sheets with paper towel.
• Using the 3mm blade (or blade c), spiralize your zucchinis. Divide the zucchini noodles between the two paper towel-lined baking sheets in a flat layer. Sprinkle evenly with salt. (don't worry the paper towel won't burn at such a low temp!)
• Bake the zucchini noodles in the oven for 40 minutes to dry them out. Once cooked, cover with paper towel and press out any excess moisture. Repeat once more with an additional paper towel. Set aside.
• Bring your oven up to 375 degrees and place the Greek yogurt, BBQ sauce and 1 cup of cheese in a large saucepan over medium-low heat. Cook until the cheese just begins to break down and look melty and "stringy," about 8-10 minutes, whisking regularly. *
• While the cheese melts, toss together the shredded chicken breast, cilantro and dried zucchini noodles into a large bowl. Lightly cut up the mixture up with a fork and knife to make it easier to evenly mix, as well as cut, once cooked.
• Once the cheese has begun to melt, pour the sauce over the zucchini noodle mixture and season with a pinch of pepper. Mix well until the sauce evenly coats all the noodles.
• Spread the casserole into a casserole dish and bake for 20 minutes. Sprinkle with the remaining cheese and bake until golden brown and bubble, about 20-25 more minutes.
• Once cooked, let the casserole cool for 20 minutes (don't skip this!) to let it set and absorb some of the water.**
• Cut and drizzle with extra BBQ sauce and cilantro, if desired. DEVOUR.

BBQ CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Cook the rice according to instructions.
• In a large skillet sautee onion, pepper, and garlic over low heat.
• Add the shredded chicken to the skillet.
• Add 1 1/2 cups of the BBQ sauce and the BBQ seasoning.
• Bring to a slow boil, add the beer and simmer for about 35 minutes or until mixture is thick.
• Place the cooked rice in the bottom of a greased casserole dish, spread the chicken mixture on top of the rice, and pour 1/2 cup of BBQ sauce on top. Add cheese, then top with biscuits.
• Bake until biscuits are golden brown, about 15 minutes.

BBQ RANCH CHICKEN CASSEROLE

Steps:

• Preheat the oven to 350 degrees.
• Cook the pasta to al dente, drain and transfer to a large mixing bowl.
• Add in the cooked chicken, chopped bacon or bacon bits, cheese, corn, Rotel, diced green chiles, ranch dressing, bbq sauce, and minced onions. Toss to combine.
• Transfer the mixture to a casserole dish and top with additional cheese if desired.
• Bake for 15-20 minutes or until hot and cheese is melted.

CHEESY BARBECUE BACON CHICKEN CASSEROLE

Steps:

• Preheat oven to 375 degrees F. Spray a 13x9-inch casserole dish with nonstick cooking spray.
• In a large bowl, combine barbecue sauce, sour cream, garlic powder and black pepper. Stir in chicken, pasta, bacon (reserve 2 tablespoons for topping), tomatoes, red onion and half of the cheddar-jack cheese until well combined. Pour into the prepared casserole dish and spread evenly. Top evenly with remaining cheddar-jack cheese, sliced green onions and reserved bacon.
• Bake casserole in the preheated oven for 20-25 minutes. Top should be melty and golden and the sauce should be bubbly.
• Let rest for about 5 minutes, then garnish with fresh minced parsley or cilantro and serve warm.

BBQ RANCH CHICKEN CASSEROLE

Steps:

• Cook pasta just until it is nearly done but do not overcook. Set aside.
• Cook chicken with a little salt until completely done. Let cool until it can be handled, chop and set aside.
• Preheat oven to 350 and lightly grease a casserole dish.
• In a large mixing bowl, combine diced tomatoes, diced onion, corn, cooked pasta and chopped chicken. Add some salt and cracked peppercorn, mix well.
• Whisk ranch and BBQ together and add it to the mixing bowl. Mix until evenly distributed.
• Add 1 1/2 cups of Monterrey Jack cheese and mix well.
• Transfer the mixture into the casserole dish and spread it evenly. Top with remaining cheese all over and bake for 15-20 minutes.

BBQ BAKED CHICKEN SPAGHETTI SQUASH CASSEROLE

Steps:

• Preheat oven to 400 degrees.
• Cut you squash in half and scoop out the seeds and the guk inside. Place it on a cookie sheetface down, and bake it until it is fork tender (about 40 mins)
• Bring a medium sized potof salted water to a boil and boil your chicken until cooked through (20-25 mins.) Let cool.
• While your chicken and squash are cooking, dice the red onion and throw it into a grill pan on High heat, until it is has nice grill marks. (about 5 mins.) Set aside.
• Dice the green onion and cilantro and grate the cheddar cheese and set everything aside.
• Once your squash has cooked, it's time to throw everything together.
• Spray a casserole dish or cast-iron skillet with cooking spray.
• Using 2 forks, shred the chicken into small pieces and throw into a large bowl.
• Add in the spaghetti squash, grilled red onion, green onion, cilantro, salt, pepper, chile powder, cumin, garlic, paprika, red pepper flakes and 1/2 cup reduced fat cheddar cheese, reserving the rest for later
• In a medium sized bowl, combine the BBQ sauce and Greek yogurt
• Pour the yogurt mixture over the squash mixture and mix until well combined.
• Pour into the casserole dish and top with whole wheat panko and remaining cheddar cheese.
• Bake at 400 degrees for 25 minutes. Then turn your oven to HIGH broil and broil for around 5 minutes, until the topping is brown and bubbly.
• Devour!

BBQ CHICKEN & PASTA CASSEROLE

Steps:

• Preheat oven to 400°F (200°C). Heat oil in medium saucepan on medium-high heat. Add onions; cook and stir 4 minutes or until softened. Sir in garlic; cook 2 to 3 minutes longer. Add cream, stock, 1 cup (250 ml) of the grated Parmesan, BBQ Sauce, lemon juice and salt.
• Spread penne pasta in bottom of 12x8-inch (30x20-cm) baking dish. Layer chicken over pasta. Top evenly with peppers and broccoli. Pour sauce mixture evenly over top. Stir to mix.
• Bake 35 minutes. Remove from oven and top with Cheddar and remaining Parmesan cheese. Sprinkle with bread crumbs. Return to oven. Bake 20 minutes longer, or until cheese is melted and bread crumbs are lightly browned. Let stand 15 minutes before serving.

BBQ CHICKEN CORNBREAD CASSEROLE

Steps:

• Add chicken thighs, green pepper, onion, and BBQ sauce to slow cooker.
• Cover, and cook on "low" for 3-6 hours, until chicken is cooked through and onions and peppers are soft. (The cooking time will depend on the size and strength of your slow cooker).
• Preheat oven to 350 degrees F.
• Shred chicken in your slow cooker and add the BBQ chicken mixture to an 8×8″ casserole dish. Cover with shredded cheese, and set aside.
• In a bowl, prepare corn muffin mix according to directions on package. Pour corn muffin mix over 8×8 casserole.
• Place in oven and bake 40 minutes or until top is golden brown and cooked through.

BBQ CHICKEN AND POTATO CASSEROLE RECIPE

Steps:

• Heat oven to 350°F. Spray 9x9 inch baking dish with non-stick cooking spray.
• Prepare instant mashed potatoes as directed on package.
• Stir in sour cream and 1 cup of the cheese until completely blended.
• Spoon mixture into baking dish.
• In a large mixing bowl, stir together chicken, BBQ sauce and 1/4 cup of the green onions. Spoon chicken mixture over potatoes; top with bacon and remaining 1/2 cup cheese.
• Bake for 20-25 minutes or until cheese is melted and edges are bubbly.
• Top with remaining 1/4 cup green onions as garnish and serve.