Barbecue shredded chicken casserole is made with chicken, rice, beans, corn, and cheese. The casserole is then mixed with barbecue sauce to create a fast and easy flavorful meal.
Barbecue Shredded Chicken Casserole Overview
I love this recipe because it’s uncomplicated and makes a large serving – enough to feed most families for two nights.
For this recipe, you’ll need shredded cooked chicken. You can cook your own chicken breasts and shred them yourself (see my recipe tips section), or use a store-bought rotisserie chicken and shred with a fork.
First, add the chicken, rice, black beans, onion, corn and green onions to a large bowl. Then drizzle barbecue sauce over top and mix everything together.
Pour the chicken mixture into a casserole dish. Spread shredded cheese and crush tortilla chips over top. Cover with aluminum foil and bake, removing foil in last 10 minutes.
My husband loves this recipe! I like how easy and affordable it is. Plus leftovers make a great lunch.
Recipe Ingredients
- 1 cooked rotisserie chicken – about 6 cups shredded chicken
- 1 ½ cups barbecue sauce
- 1 cup uncooked minute rice – or you can use 2 cups cooked rice
- 1 cup black beans – drained and rinsed
- 1 cup frozen corn
- ½ yellow onion – chopped
- 4 scallions – chopped, about 1 cup
- 1 cup shredded cheddar cheese
- 1 cup mozzarella cheese
How To Make Barbecue Shredded Chicken Casserole
STEP 1: Preheat the oven to 375F. Lightly grease a 9×11 casserole dish with nonstick cooking spray.
STEP 2: Cut the rotisserie chicken to separate meat from bones and skin. Shred the meat into bite size pieces using two forks. You will need about 6 cups of shredded chicken for the recipe (it’s okay if it’s a little more or less).
STEP 3: In a large bowl, mix together 1 cup uncooked minute rice with the 1 ½ cups barbecue sauce (It’s important for rice to be fully coated to properly cook). You can also just use 2 cups of cooked rice.
STEP 4: Add in the 6 cups shredded cooked chicken and mix until evenly coated.
STEP 5: Now add 1 cup black beans, 1 cup frozen corn, 1 cup chopped yellow onion, and 1 cup chopped green onion to the bowl and mix together.
STEP 6: Spread this mixture into an even layer in the casserole dish.
STEP 7: Cover the dish with foil and bake for 30 minutes.
STEP 8: After 30 minutes, remove the foil and sprinkle 1 cup cheddar cheese and 1 cup mozzarella cheese over top. Bake an additional 10 minutes until cheese is melted. Serve immediately.
Recipe Tips
- You can use store-bought shredded chicken, a rotisserie chicken, or cook chicken breasts and then shred them yourself.
- If you’re short on time, grabbing a rotisserie chicken with minimal seasonings from the grocery store is a great solution. These only cost $10 and are easy to shred.
- You can use canned corn or frozen corn for the recipe.
- You can use cheddar cheese, mozzarella, marble or any other cheese you’d like.
- For extra crunch, add some crushed tortilla chips on top.
- Use Hand Mixer To Shred The Chicken. This is an easy hack to shred a large amount of chicken. First, place the chicken in a large bowl and cut into smaller chunks. Next, turn your hand mixer on the lowest setting and mix the chicken. This will shred your chicken as you go!
How To Store Leftovers
Leftovers can be stored in an airtight container in the fridge for up to 4-5 days, or frozen for up to 6 months. To thaw, defrost the casserole in the fridge overnight, then reheat in oven or microwave.
