You can always bring the barbeque indoors with this BBQ Chicken Bake, and you’re going to want to! Bouncy pasta is the foundation of a delicious mix of savory chicken bathed in sweet-and-smoky barbeque sauce, with succulent bacon bits and bright tomatoes! Tangy sour cream and melty cheese add richness and creamy goodness! It’s all great news, and it’s getting better with each bite! BBQ Chicken Bake allows to achieve that cook-out, grilling vibe, without even going outside!
Ingredients
- 1 cup barbeque sauce, store-bought or homemade
- 1 cup sour cream
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 3 cups chicken breast, cooked and diced
- 12 ounces small pasta, such as rotini or farfalle, cooked
- 1 (15-ounce) can petite or fire-roasted diced tomatoes, drained
- 1 red onion, diced
- 2 1/2 cups Cheddar Jack cheese, grated, divided
- 1/2 pound bacon, cooked crisp and crumbled, divided
- 2 green onions, thinly sliced, plus more, to taste, for garnish
- cilantro or parsley, to taste, freshly minced, for garnish
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –Spray a 9×13-inch casserole dish with nonstick cooking spray.
Step 3 –In a large bowl, combine the barbeque sauce, the sour cream, the garlic powder, and the black pepper.
Step 4 –Stir in the chicken, the pasta, the tomatoes, the red onion, 1/2 of the cheese, and all but 2 tablespoons of the bacon, until well-combined.
Step 5 –Pour the mixture into the prepared casserole dish and spread it out evenly.
Step 6 –Top the casserole with the remaining cheese, the reserved bacon, and the sliced green onions.
Step 7 –Bake in the oven until the top is melty and golden and the sauce is bubbly, about 20-25 minutes.
Step 8 –Let the casserole rest for 5 minutes.
Step 9 –Garnish with the extra green onions and the cilantro and serve.
