Bbq Chicken Pasta Casserole Food

BBQ CHICKEN PASTA CASSEROLE WITH PASTA

Steps:

• Preheat oven to 375 F.
• In a large mixing bowl, combine the sour cream, ranch seasoning, and BBQ sauce. Mix.
• Add the cooked chicken, cooked pasta, 1/2 the cheese, diced bacon and drained, canned tomatoes to the BBQ mixture and fully combine.
• Spread the mixture in a greased 9 x 13 baking dish.
• Top with remaining cheese and drizzle with about 1/4 cup of BBQ sauce.
• Bake, uncovered, for 25 minutes.
• Enjoy!

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 & PASTA CASSEROLE

Steps:

• Pre-heat oven to 350 degrees.
• Cook the chicken breasts in a lightly oiled skillet on medium heat for approximately 6-8 minutes on each side or until chicken is no longer pink inside; cool for 5 minutes; then dice.
• At the same time, cook the pasta according to box directions. When done, drain the pasta and place in a large, greased baking dish. Add the chicken and remaining ingredients to the pasta. Mix well.
• Cover and bake for 45 minutes. Stir and enjoy!

BBQ CHICKEN PASTA BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In a bowl, combine chicken, tomatoes, corn, onion, ranch, and BBQ sauce.
• Add the pasta, and mix until evenly coated.
• Pour mixture into a 9x13 (22 x 33 cm) baking dish. Sprinkle with pepper to taste.
• Top with mozzarella, and bake uncovered for 30 minutes.
• Top with fresh parsley.
• Enjoy!

BBQ CHICKEN PASTA

Steps:

• In a large saucepan, cook bacon
• Add chicken, garlic, and red onion, and cook over medium heat for about 2 minutes to allow everything to cook and flavor together
• Add in pasta, chicken broth, heavy cream, and spices
• Bring to a boil, reduce heat, and cover
• Let simmer for about 15 minutes, or until pasta is tender
• Add in BBQ Sauce and shredded mozzarella, stirring gently to combine
• When cheese is fully melted, Serve
• Garnish with extra BBQ drizzle, shredded mozzarella, and parsley if desired

ONE-POT CHEESY BARBECUE CHICKEN RIGATONI

Steps:

• Heat oil in deep 10- to 12-inch skillet over medium heat.
• Cook chicken, bacon, 1/4 cup of the onion and the garlic in oil 2 minutes, stirring occasionally.
• Add pasta and chicken broth; heat to boiling. Cover and cook 10 to 15 minutes, stirring occasionally, until pasta is tender.
• Stir in 1/4 cup of the barbecue sauce and the cheese. Continue cooking 1 minute to melt cheese.
• Serve topped with remaining 1/4 cup onion, 1/4 cup barbecue sauce drizzled over top, and cilantro.

BAKED BARBECUE CHICKEN PASTA

Steps:

• Preheat the oven to 375°F and generously coat a 1-1/2 quart casserole dish with nonstick spray.
• Cook and drain the pasta according to package directions and set aside.
• Fry the bacon until crisp, transfer to a paper towel-lined plate and set aside. Drain all but 2 tablespoons of fat from the pan and add the red onion.
• Sauté the onion until softened, 2 minutes, then add the chicken and continue cooking, stirring often, until the chicken is cooked through, 3 to 4 minutes longer.
• Remove the pan from the heat, add the reserved bacon and combine. Season to taste with salt and pepper and set aside to cool for 5 minutes.
• While the chicken cools, prepare the sauce by combining the ketchup, honey, soy sauce, vinegar and mustard in a measuring cup. Stir in the chipotle pepper sauce to taste.
• Add the sauce to the chicken mixture along with the scallions, cilantro and all but 1/4 cup of the grated cheese. Transfer to the prepared casserole dish and top with the remaining cheese.
• Bake uncovered for 15 minutes. Serve immediately.

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!

ONE POT BBQ CHICKEN PASTA

Steps:

• Heat a couple tablespoons of vegetable oil in a large pot or large skillet over medium-high heat.
• Season both sides of chicken breasts with salt, pepper and a little bit of garlic powder.
• Place chicken breasts into pot and cook for about 3-4 minutes.
• Then flip over and cook an additional 3-4 minutes (until cooked through.)
• Once you flip the chicken, spread about 2 tbsp. Sweet Baby Ray's barbecue sauce onto each side.
• Cook for an additional two minutes.
• Take cooked chicken out of the pan and set aside.
• Add diced onions to the pot (you may need to add a bit more oil.) Season onions with a little salt & pepper.
• While the onions are cooking, chop up the chicken into 1-inch chunks.
• Stir garlic into the pot and cook for just a minute (you don't want it to burn.)
• Then add in the can of undrained diced tomatoes and chicken stock.
• Stir in uncooked rotini pasta and diced chicken.
• Allow to come up to a boil, then cover and turn down the heat to medium and allow to simmer until the pasta has cooked (about 12-15 minutes.)
• Lastly, add in 1/4 cup (or more, depending on your preference) of SBR Sauce and top with shredded cheddar cheese.

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.

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.

CHICKEN SPAGHETTI CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Melt 1 tablespoon of butter in a large sauce pan, then add the diced mushrooms and cook for 3-5 minutes over medium-high heat, stirring frequently, until most of the liquid released from the mushrooms cooks off.
• Add remaining butter and let melt, then sprinkle with the flour and stir and cook for 30 seconds.
• Whisk in the chicken broth and milk, about 1/2 cup at a time, until combined. Stir in salt and pepper, then simmer for 3-5 minutes until slightly thickened. Remove sauce from heat and set aside.
• Fill a large pot with water and bring to a boil. Add the spaghetti and season the water with about 1 tablespoon of salt. I also like to add 3-4 tablespoons of chicken-flavored Better Than Bouillon to the water to flavor the spaghetti noodles while they cook. Cook according to package directions until al dente, then drain.
• In a large bowl, combine the cooked spaghetti noodles, chicken, onion, bell pepper, pimentos, 1 3/4 cups cheese, seasoned salt, and cayenne pepper. Pour the sauce over everything and stir to combine. Transfer to a 9x13-inch baking dish.
• Pour remaining 1 cup chicken broth over the pasta, then sprinkle with the remaining 3/4 cup cheese. Bake for 35 to 40 minutes until the cheese is melted and the casserole is hot and bubbly.

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 CASSEROLE

Steps:

• Heat oven to 350°F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.
• Meanwhile, in 12-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
• Stir pasta, 3 tablespoons of the parsley, the milk, barbecue sauce, mozzarella cheese and 1 cup of the Cheddar cheese into beef in skillet. Spoon mixture into casserole. Sprinkle with remaining 1/2 cup Cheddar cheese.
• Bake uncovered 30 to 40 minutes or until hot and bubbly. Sprinkle with remaining 1 tablespoon parsley.

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.

ONE POT BBQ CHICKEN AND BACON PASTA

Steps:

• In a large pan, cook bacon and onion until onion is lightly browned and bacon is near crispy.
• Add the chicken (we don't drain the fat as it's going to prevent our chicken from sticking!), and cook until just browned on the outside, 2-3 minutes, stirring occasionally.
• Add the garlic, salt and red pepper flakes and cook 1 minute.
• Add the chicken broth and scrape the bottom of the pan with a wooden spoon to remove any stuck on bits.
• Add the tomatoes, milk and barbecue sauce and stir until combined. Stir in the pasta and bring to a simmer over medium-high heat.
• Reduce heat to medium-low, and cook on a low simmer, stirring often, until pasta is al dente (you may wish to cover the pan near the end of the cook time if the pasta is no longer submerged in the liquid).
• Stir in cheese and serve.

CREAMY CHICKEN AND PASTA CASSEROLE

Steps:

• Heat oven to 350ºF.
• Cook and stir vegetables in large nonstick skillet sprayed with cooking spray on medium heat 3 min. or until crisp-tender. Add cream cheese, milk and garlic salt; cook on low heat 3 to 5 min. or until cream cheese is melted, stirring frequently.
• Add pasta, chicken and 1/4 cup Parmesan; spoon into 2-1/2-qt. baking dish.
• Bake 20 to 25 min. or until heated through. Sprinkle with remaining Parmesan.

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.

CHEESY BARBECUE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Cook and drain pasta per package directions.
• Grease a 2-qt casserole dish.
• Brown ground beef and onion in a skillet over medium heat, stirring occasionally.
• Drain meat and mix with all other ingredients except 1/2 cup of cheddar cheese.
• Pour meat mixture into casserole dish.
• Top with the 1/2 cup cheddar cheese.
• Bake uncovered 30-40 minutes or'til hot and bubbly.

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 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