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Barbecue Chicken Macaroni Casserole

This Barbecue Chicken Macaroni Casserole is a comforting, cheesy, and smoky crowd-pleaser perfect for quick family dinners!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 6 servings

Ingredients

  • 2 cups macaroni cooked al dente
  • 1 tablespoon olive oil for sautéing vegetables
  • 0.5 cup onions chopped
  • 1 cup bell peppers chopped
  • 1 cup corn kernels
  • 2 cups cooked shredded chicken
  • 1 cup barbecue sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • salt to taste
  • pepper to taste
  • 1 cup shredded cheddar cheese plus a small handful reserved for topping
  • 0.5 cup cooked and crumbled turkey bacon optional

Instructions

  • Bring a large pot of salted water to a boil. Add 2 cups of macaroni and cook until al dente, about 7-8 minutes. Drain and set aside.
  • Heat 1 tablespoon of olive oil in a skillet over medium heat. Add 1/2 cup chopped onions and 1 cup chopped bell peppers. Sauté until softened and fragrant, about 4-5 minutes. Add 1 cup corn kernels and cook for another 2 minutes. Remove from heat.
  • In a large mixing bowl, combine the cooked macaroni, sautéed vegetables, 2 cups cooked shredded chicken, 1 cup barbecue sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder, salt, and pepper to taste. Stir gently to combine everything evenly.
  • Fold in 1 cup shredded cheddar cheese, reserving a small handful for topping later. If using, add 1/2 cup cooked and crumbled turkey bacon into the mixture.
  • Preheat your oven to 350°F (175°C). Transfer the mixture into a greased 8x8-inch baking dish. Sprinkle the reserved cheddar cheese on top evenly. Bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly with lightly browned edges.
  • Let the casserole cool for a few minutes before scooping. Serve with a fresh green salad or steamed veggies for a complete meal.

Equipment

  • Large Pot
  • Skillet
  • Mixing Bowl
  • Baking Dish
  • Measuring cups and spoons
  • Oven mitts
  • Cheese Grater

Notes

  • Use whole wheat or chickpea pasta for a healthier, higher-fiber version.
  • Store leftovers in an airtight container in the fridge for up to 3 days; reheat in microwave or oven.
  • Omit turkey bacon or substitute with other proteins like beef bacon or smoked tempeh for variety.