BBQ Chicken Casserole – Comforting, Saucy, and Easy

This BBQ chicken casserole is the kind of weeknight meal that makes everyone happy. It’s smoky, creamy, and just cheesy enough to feel special without being fussy. Everything bakes together in one dish, so cleanup is easy and the flavors mingle beautifully.

If you love the idea of barbecue but want something cozy and hearty, this casserole hits the spot. It’s also flexible, budget-friendly, and great for feeding a crowd or stocking the fridge for the week.

What Makes This Recipe So Good

• Big flavor with minimal effort: Using rotisserie chicken, canned corn, and pre-cooked rice gets dinner on the table faster.
• Balanced texture: Tender chicken, melty cheese, and a saucy base give it that stick-to-your-ribs comfort.
• Family-friendly: It’s mild, smoky, and slightly sweet—easy to customize for spice lovers.
• Make-ahead friendly: Assemble earlier in the day and bake when ready, or freeze for later.
• Flexible ingredients: Swap rice for pasta, use black beans for extra protein, or toss in bell peppers or onions.

What You’ll Need

• 3 cups cooked chicken, shredded or chopped (rotisserie works great)
• 2 cups cooked rice (white, brown, or leftover rice; about 1 cup uncooked)
• 1 cup barbecue sauce (choose your favorite; smoky or sweet)
• 1/2 cup sour cream or plain Greek yogurt
• 1/2 cup cream cheese, softened (optional but adds creaminess)
• 1 cup shredded cheddar (plus extra 1/2 cup for topping)
• 1/2 cup shredded mozzarella (for a nice melt)
• 1 can (15 oz) corn, drained (or 1 1/2 cups frozen corn)
• 1 small red onion, finely diced (optional)
• 1 bell pepper, diced (any color)
• 1 can (15 oz) black beans, drained and rinsed (optional)
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper, to taste
• 2 tablespoons chopped fresh cilantro or parsley (optional, for serving)
• Green onions, sliced (optional, for topping)
• Cooking spray or a little oil for the baking dish

Instructions

1. Preheat the oven: Set to 375°F (190°C). Lightly grease a 9×13-inch casserole dish.
2. Make the sauce base: In a large bowl, whisk together barbecue sauce, sour cream, and cream cheese until smooth.

   Stir in smoked paprika, garlic powder, onion powder, and a pinch of salt and pepper.

3. Add the mix-ins: Fold in the cooked chicken, rice, corn, bell pepper, red onion, and black beans (if using). Add cheddar and mozzarella. Stir until everything is evenly coated in sauce.
4. Taste and adjust: Add more BBQ sauce for sweetness or tang, or more salt and pepper as needed.

   If it seems dry, splash in a couple tablespoons of milk or chicken broth.

5. Transfer to the dish: Spread the mixture evenly in the prepared casserole dish. Sprinkle the top with the remaining cheese.
6. Bake: Cover loosely with foil and bake for 15 minutes. Remove the foil and bake another 10–15 minutes, until bubbly around the edges and the cheese is melted and lightly golden.
7. Rest and garnish: Let it rest for 5–10 minutes so it sets slightly.

   Top with chopped cilantro or parsley and green onions.

8. Serve: Spoon into bowls. It’s great with a simple side salad, coleslaw, or cornbread.

Keeping It Fresh

• Refrigerate: Store leftovers in an airtight container for up to 4 days. Reheat covered in the oven at 325°F until warmed through, or microwave in short bursts.
• Freeze: Freeze before or after baking.

  Wrap tightly in foil and plastic. Freeze up to 2 months. Thaw in the fridge overnight.

• Reheat from frozen: Cover and bake at 350°F (175°C) for 45–60 minutes, then uncover to melt and brown the top.
• Freshen it up: Add a drizzle of BBQ sauce, a squeeze of lime, or a sprinkle of fresh herbs after reheating to brighten the flavors.

Benefits of This Recipe

• Budget-conscious: Uses pantry items and leftover chicken or rice.
• Protein-packed: Chicken, beans, and cheese keep it filling.
• Kid-friendly: Familiar flavors and a creamy texture win over picky eaters.
• Great for meal prep: One bake, several meals.

  Easy to portion and store.

• Customizable: Fits gluten-free, lighter, or spicy preferences with simple tweaks.

What Not to Do

• Don’t skip tasting the sauce: BBQ sauces vary widely. Adjust before baking so it doesn’t turn out too sweet or bland.
• Don’t overcook the rice: Mushy rice leads to a soggy casserole. Use cooked but firm rice or day-old rice.
• Don’t drown it in sauce: It should be creamy, not soupy.

  Add liquid gradually if you need more moisture.

• Don’t bake uncovered the whole time: The top can dry out or over-brown. Start covered, then finish uncovered.
• Don’t forget to rest: A short rest after baking helps it slice and serve neatly.

Alternatives

• Swap the base: Use cooked pasta, small gnocchi, or diced cooked potatoes instead of rice.
• Change the protein: Try pulled pork, leftover turkey, or plant-based chicken. For a vegetarian version, double the beans and add sautéed mushrooms.
• Go lighter: Use Greek yogurt instead of sour cream, skip the cream cheese, and reduce the cheese by half.
• Boost the veggies: Stir in sautéed zucchini, spinach, or roasted broccoli for extra color and nutrients.
• Add heat: Mix in diced jalapeños, chipotle in adobo, or a pinch of cayenne.

  Top with pickled jalapeños.

• Different BBQ styles: Use a vinegar-based sauce for tang, mustard-based for Carolina flair, or a spicy blend for a kick.
• Crunchy topping: Add crushed tortilla chips, French-fried onions, or buttered panko for texture in the last 5–10 minutes.

FAQ

Can I make this ahead?

Yes. Assemble the casserole, cover tightly, and keep it in the fridge for up to 24 hours. Add 5–10 minutes to the bake time if it goes into the oven cold.

What kind of BBQ sauce works best?

A medium-sweet, smoky sauce is a safe bet.

If your sauce is very sweet, balance it with a splash of apple cider vinegar or lemon juice.

Is this recipe gluten-free?

It can be. Use a gluten-free BBQ sauce and check labels on all add-ins. Rice and whole ingredients are naturally gluten-free.

Can I use raw chicken?

For safety and simplicity, use cooked chicken.

If starting with raw chicken, dice and sauté it with salt and pepper until cooked through before mixing into the casserole.

How do I keep it from drying out?

Don’t skimp on the sauce mixture, bake covered for part of the time, and avoid overbaking. A small splash of broth before reheating helps too.

What sides go well with it?

A crisp green salad, coleslaw, steamed green beans, or cornbread all pair nicely. For a fresh touch, add sliced avocado and a squeeze of lime on top.

Can I reduce the dairy?

Yes.

Use just a little sour cream or Greek yogurt, skip the cream cheese, and reduce cheese by half. It will be less creamy but still flavorful.

In Conclusion

BBQ chicken casserole is a reliable, tasty way to bring big, cozy flavor to the table with minimal stress. It’s easy to customize, stores well, and pleases a crowd without fancy steps or tools.

Keep a few pantry staples on hand, and you can pull this off any night of the week. When you want something hearty, simple, and satisfying, this dish delivers every time.