Barbecue Shredded Chicken Casserole Recipe
Chicken, rice, beans, corn, and cheese go into barbecue shredded chicken casserole. Then, barbecue sauce is added to the casserole to make a quick and tasty meal.
A Look at Barbecue Shredded Chicken Casserole
I like this recipe because it’s easy and makes a lot of food—enough to feed most families for two nights.
You will need shredded cooked chicken for this recipe. You can cook your own chicken breasts and then shred them, or you can buy a rotisserie chicken and shred it with a fork.
Put the chicken, rice, black beans, onion, corn, and green onions in a big bowl first. Then, pour barbecue sauce on top and mix everything together.
Put the chicken mixture in a casserole dish. Spread shredded cheese and crushed tortilla chips on top. Put aluminum foil over it and bake it, taking off the foil for the last 10 minutes.
Ingredients
- 1 cooked rotisserie chicken, which is about 6 cups of shredded chicken
- 1 ½ cups of barbecue sauce
- 1 cup of uncooked minute rice, or 2 cups of cooked rice
- 1 cup of black beans that have been drained and rinsed
- 1 cup of corn that has been frozen
- ½ yellow onion, chopped
- 4 scallions, chopped, about 1 cup
- 1 cup shredded cheddar cheese
- 1 cup of mozzarella cheese
- Nonstick cooking spray
- Crushed tortilla chips
Instructions
- The first step is to heat the oven to 375F. Use nonstick cooking spray to lightly grease a 9×11 casserole dish.
- Cut the rotisserie chicken into pieces to separate the meat from the bones and skin. Use two forks to shred the meat into pieces that are easy to eat. You will need about six cups of shredded chicken for the recipe. It can be a little more or less.
- In a big bowl, mix together 1 cup of uncooked minute rice and 1 ½ cups of barbecue sauce. It’s important that the rice is fully covered so that it cooks properly. You could also just use two cups of cooked rice.
- Add the 6 cups of shredded cooked chicken and mix until everything is evenly coated.
- Now add 1 cup of black beans, 1 cup of frozen corn, 1 cup of chopped yellow onion, and 1 cup of chopped green onion to the bowl and mix them all together.
- Spread this mixture out evenly in the casserole dish.
- Put foil over the dish and bake for 30 minutes.
- After 30 minutes, take off the foil and add 1 cup of cheddar cheese and 1 cup of mozzarella cheese on top. Bake for another 10 minutes, or until the cheese is melted. Serve right away.
Additional Tips & Storage
You can buy shredded chicken at the store, get a rotisserie chicken, or cook chicken breasts and then shred them yourself.
If you don’t have a lot of time, getting a rotisserie chicken with few seasonings from the store is a great idea. These are only $10 and easy to shred.
You can use either frozen or canned corn in the recipe.
You can use any kind of cheese you want, like cheddar, mozzarella, marble, or any other kind.
Add some crushed tortilla chips on top for extra crunch.
Use a hand mixer to shred the chicken. This is a simple way to shred a lot of chicken. Put the chicken in a big bowl and cut it into smaller pieces first. Next, set your hand mixer to the lowest setting and mix the chicken. This will shred your chicken as you go!
You can keep leftovers in the fridge for up to 4–5 days in an airtight container or freeze them for up to 6 months. Put the casserole in the fridge overnight to thaw, then heat it up in the oven or microwave.
My husband really likes this recipe! I like how simple and cheap it is. Leftovers are also great for lunch.