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Shredded Barbecue Chicken Casserole Recipe

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4.1 from 62 reviews

  • Author: Diane
  • Total Time: 55 minutes
  • Yield: 12 servings

Description

This Shredded Barbecue Chicken Casserole is a hearty and flavorful dish that combines tender shredded rotisserie chicken with barbecue sauce, rice, black beans, corn, and onions, all topped with a melty blend of cheddar and mozzarella cheese. Perfect for family dinners or potlucks, this casserole is easy to prepare and bakes to a comforting, cheesy perfection in under an hour.

Ingredients

Chicken and Sauce

  • 1 cooked rotisserie chicken (about 6 cups shredded chicken)
  • 1 ½ cups barbecue sauce

Grains and Beans

  • 1 cup uncooked minute rice (or 2 cups cooked rice)
  • 1 cup black beans (drained and rinsed)

Vegetables

  • 1 cup frozen corn
  • ½ yellow onion (chopped)
  • 4 scallions (chopped, about 1 cup)

Cheese

  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9x11-inch casserole dish with nonstick cooking spray to prevent sticking.
  2. Prepare the Chicken: Remove the meat from the rotisserie chicken by separating it from the bones and skin. Shred the meat into bite-sized pieces using two forks, ensuring you have about 6 cups for the recipe.
  3. Combine Rice and Barbecue Sauce: In a large mixing bowl, thoroughly mix 1 cup of uncooked minute rice with 1 ½ cups of barbecue sauce. Make sure the rice is evenly coated with the sauce, which helps it cook properly during baking.
  4. Add Shredded Chicken: Stir the shredded chicken into the rice and barbecue sauce mixture until the chicken is evenly coated with the sauce and rice mixture.
  5. Mix in Vegetables and Beans: Add black beans, frozen corn, chopped yellow onion, and chopped scallions to the bowl. Gently mix all the ingredients until well combined.
  6. Assemble and Bake: Spread the mixture evenly in the prepared casserole dish. Cover the dish with aluminum foil and bake for 30 minutes to allow the rice to cook and flavors to meld.
  7. Add Cheese and Final Bake: Remove the foil and evenly sprinkle shredded cheddar cheese and mozzarella cheese on top of the casserole. Return it to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly. Serve immediately.

Notes

  • You can substitute minute rice with pre-cooked regular rice to reduce cooking time, but adjust baking accordingly.
  • For a spicier version, add a diced jalapeño or a pinch of cayenne pepper to the mixture.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
  • Make sure the barbecue sauce coats the rice well to ensure the rice cooks properly during baking.
  • This recipe can be doubled for larger gatherings; use a larger casserole dish and adjust baking time as needed.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: American

Find it online: https://eatwithdiane.com/shredded-barbecue-chicken-casserole-recipe/