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Barbecue Shredded Chicken Casserole

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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.

Shredded barbecue chicken casserole topped with melted cheese. Once slice cut out and two forks.

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 in bowls including chopped onion, scallions, black beans, shredded cheese, mozzarella cheese, frozen corn, jar of barbecue sauce, and a rotisserie chicken

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
Four images, first is rotisserie chicken, second chicken pieces on cutting board, third is chicken pieces and leftovers in a container, last image is shredded chicken on cutting board with two forks beside.

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).

Four images, first is rice and barbecue sauce, second is rice and sauce mixed together, third is shredded chicken dumped over sauce. Fourth is shredded chicken mixed with barbecue sauce.

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.

Four images, first is corn, scallions, onion, and black beans dumped over shredded chicken mixture. second image is all ingredients mixed together. Third is shredded chicken mixture dumped into glass casserole dish. Fourth is mixture spread evenly into dish.

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.

Four images, first is dish covered with foil, second is uncovered shredded chicken mixture in casserole dish. Third has shredded cheese sprinkled over top. Fourth is melted cheese.

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.

A plate of shredded barbecue chicken casserole recipe with a fork

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.

Close up of melted white and orange cheese on top of barbecue shredded chicken mixture with two forks

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Barbecue shredded chicken casserole topped with melted cheese and two forks

Shredded Barbecue Chicken Casserole Recipe

4.50 from 8 votes
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12 servings

Ingredients

  • 1 cooked rotisserie chicken - about 6 cups shredded chicken
  • 1 ½ cups barbecue sauce
  • 1 cup uncooked minute rice - or 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

Instructions

  • Preheat the oven to 375F. Lightly grease a 9×11 casserole dish with nonstick cooking spray.
  • 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).
  • 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).
  • Add in the 6 cups shredded cooked chicken and mix until evenly coated.
  • 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.
  • Spread this mixture into an even layer in the casserole dish. Cover the dish with foil and bake for 30 minutes.
  • 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 Notes:

Leftovers can be stored in the fridge in airtight container for up to 1 week or freezer for up to 3 months. 
Shredded rotisserie chicken or pre-cooked chicken can be used in replacement. You will need about 6 cups worth to make the casserole. 

Nutrition

Calories: 239kcal | Carbohydrates: 30g | Protein: 18g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 533mg | Potassium: 436mg | Fiber: 3g | Sugar: 12g | Vitamin A: 243IU | Vitamin C: 3mg | Calcium: 106mg | Iron: 1mg

The nutritional information provided is an estimate and is per serving.

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