BBQ Ranch Chicken Pasta Bake Casserole
This BBQ Ranch Chicken Pasta Bake Casserole is a creamy, cheesy dinner recipe that’s perfect for busy nights. Made with tender chicken, rotini pasta, sweet corn, fresh tomatoes, and red onion are tossed with ranch dressing and barbecue sauce, then baked with melty Monterey Jack cheese on top. It’s an easy family-friendly meal that comes together quickly and is great for feeding a hungry crowd.
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Ingredients
- 3 thinner sliced boneless skinless chicken breast
- 1 lb. rotini pasta
- 15 oz 1 can of whole kernel corn , drained
- 3 roma tomatoes chopped
- 1/2 cup red onion diced
- 2 cups shredded Monterey jack cheese
- Salt & pepper
- 1 cup ranch dressing
- 1 cup barbecue sauce
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Spray a 9x13 inch baking dish with nonstick spray and set aside.
- In a skillet, heat some oil over medium-high heat. Season the chicken with salt and pepper. Cook the chicken breasts, about 3-4 minutes per side, until cooked through. Set aside.
- Add water to a large pot, and boil the pasta, according to box directions.
- Drain the pasta and rinse with cold water. Then, add to a large mixing bowl.
- Add chicken, corn, tomatoes, red onion, and 1 1/2 cups shredded cheese. Mix.
- Add the ranch and bbq sauce. Mix to combine. Add salt and pepper, to taste.
- Pour this mixture into the prepared 9x13 pan.
- Sprinkle the remaining 1/2 cup shredded cheese over top.
- Bake at 350 for 15-20 minutes, until cheese is bubbly.
Servings: 6
Calories: 560kcal