Shredded BBQ Chicken Casserole Recipe

This Shredded BBQ Chicken Casserole is pure weeknight comfort—packed with juicy shredded chicken, sweet pops of corn, creamy cheddar cheese, and zesty barbecue sauce in every forkful. It’s the kind of dish you pull out of the oven and everyone in the house comes running, drawn in by that irresistible, smoky scent!

Ingredients You’ll Need

One of my favorite things about Shredded BBQ Chicken Casserole is its short, sweet ingredient list—each component is simple but brings major flavor and cozy vibes. Here’s what makes every bite pop!

• Shredded Chicken (4 cups): The star of the show! Use leftover rotisserie or poach chicken breasts for juicy, pull-apart texture.
• Black Beans (1 cup, drained & rinsed): They add creaminess and satisfying protein to every scoop.
• Sweet Kernel Corn (1 cup, canned or frozen): Brings bursts of sweetness and beautiful color—no need to thaw if using frozen!
• Green Pepper (1/2, finely diced): Adds fresh crunch and a little vegetal bite that balances all the rich flavors.
• Barbecue Sauce (1 cup): Go tangy or smoky—choose your favorite, because this is where all the bold personality comes from.
• Sharp Cheddar Cheese (1 cup, shredded): Melts to a gooey crown over everything; a little sharpness makes the casserole sing.
• French Fried Onions (1/2 cup): That final golden, crunchy layer is truly irresistible!
• Cilantro (2 tbsp, chopped, optional): For a fresh pop of green and a herby finish—totally optional but highly recommended.

Variations

Part of the magic of Shredded BBQ Chicken Casserole is how wildly adaptable it is. Whether you want to spice it up, make it dairy-free, or clear out your fridge, there’s a twist for everyone. Here are a few of my favorites:

• Spicy Southwest: Add a diced jalapeño with the green pepper or sprinkle in a teaspoon of smoked paprika for extra heat and personality.
• Cheesy Ranch: Swap the green pepper for diced tomatoes and blend in 2 tablespoons of ranch dressing for creamy, tangy goodness!
• Vegetarian Swap: Use shredded jackfruit or pulled mushrooms for a meatless spin that still hits all the comfort-food notes.
• Gluten-Free Friendly: Swap the french fried onions for a gluten-free topping or skip them entirely—still delicious and satisfying.

How to Make Shredded BBQ Chicken Casserole

Step 1: Mix Up the Filling

Start by grabbing a large mixing bowl. Add the shredded chicken, black beans, corn, green pepper, and barbecue sauce, and give it all a thorough mix until everything’s evenly coated and those colors look irresistible. This is where the barbecue magic starts!

Step 2: Layer and Cheese it Up

Pour the beautiful chicken mixture into a large casserole dish, spreading it into an even layer. Sprinkle the shredded sharp cheddar cheese over the top, making sure every nook gets some cheesy love—it’ll melt down into the filling so every bite is extra creamy.

Step 3: Bake to Bubbling Perfection

Cover the casserole loosely with foil and pop it into a preheated 375˚F oven for 25 minutes. This gives the flavors time to mingle and the cheese to get nice and melty. Your whole kitchen will start to smell irresistible!

Step 4: Onion Crunch Finale

Carefully remove the foil, sprinkle the french fried onions all over the top, and return it to the oven for another 10 minutes. This is when the edges get bubbly and those crispy onions turn perfectly golden brown. Let it rest for 5 minutes before serving—if you can wait!

Step 5: Garnish and Serve

Just before serving, sprinkle with a generous handful of chopped cilantro (if you like). That little pop of green makes everything look so fresh and inviting. All that’s left is to dig into your Shredded BBQ Chicken Casserole and watch it vanish!

How to Serve Shredded BBQ Chicken Casserole

Garnishes

For that perfect finishing touch, a sprinkle of fresh cilantro does wonders—bright, herby, and vibrant against the warm casserole. If cilantro isn’t your thing, try thin-sliced green onions or a few pickled jalapeño coins for a lively, tangy bite. Even a thin drizzle of extra barbecue sauce right before serving can really take things over the top!

Side Dishes

This casserole is hearty enough to stand alone, but it also plays so well with sides. Pair with a crisp green salad tossed in ranch, some fluffy cornbread, or a scoop of creamy coleslaw for a true BBQ feast. For something lighter, a bowl of watermelon or grilled veggies complements beautifully.

Creative Ways to Present

If you’re hosting, serve the Shredded BBQ Chicken Casserole in individual ramekins for a stylish, personal touch. For picnics, pile generous scoops onto slider buns or stuff it inside baked sweet potatoes for a fun twist. It’s also fantastic as a nacho topping with tortilla chips, especially when you’re feeding a hungry crowd for game day!

Make Ahead and Storage

Storing Leftovers

Leftover Shredded BBQ Chicken Casserole stores like a dream! Simply cover and refrigerate any extras for up to 4 days. The flavors deepen and meld, making the next meal even more satisfying. Store the casserole in its original baking dish or transfer to airtight containers for easy lunches on the go.

Freezing

You can absolutely freeze this casserole. Just allow it to cool completely, then wrap tightly or transfer to a freezer-safe container. It will keep well for up to 2 months. For best results, add the fried onions after thawing, right before the final bake, so you keep that signature crunch.

Reheating

Reheat your Shredded BBQ Chicken Casserole in the oven at 350˚F, covered with foil to prevent drying out, until warmed through. For a speedy lunch, individual portions can go right in the microwave. If you froze the casserole, thaw overnight in the fridge first, then reheat and top with fresh onions for best texture.

FAQs

Final Thoughts

There’s a reason this Shredded BBQ Chicken Casserole makes a regular appearance at my table—it’s just so satisfying, simple, and crowd-pleasing. If you’re craving big flavors with minimal effort, give this recipe a try. I can’t wait for your kitchen to fill with that incredible BBQ aroma and for you to take that first, deliciously gooey bite!

Print