BBQ Ranch Chicken Pasta Casserole (Print-Friendly Version)

Combine cooked bowtie pasta and shredded chicken with ranch, barbecue sauce, cheddar, corn, tomatoes, and green chiles. Bake until the center reaches 165°F; melted cheese alone does not show that a chilled casserole is ready.

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# Ingredients You’ll Need:

→ Main Ingredients

01 - 12 ounces bowtie pasta

02 - 3 cups cooked, shredded chicken breast

03 - 2 1/2 cups shredded cheddar cheese or cheddar blend

04 - 15 ounces canned corn, drained

05 - 10 ounces canned diced tomatoes with green chilies (such as Rotel), undrained

06 - 7 ounces canned diced green chiles, undrained

07 - 1 cup ranch dressing

08 - 1 tablespoon minced onion; 1/2 cup barbecue sauce

# How to Make It:

01 - Heat the oven to 350°F. Set out a large casserole dish, checking that it can hold the mixture below the rim. Use fully cooked chicken; raw poultry must first be cooked separately to 165°F.

02 - Boil 12 ounces bowtie pasta until just tender according to the package, then drain. Do not substitute dry pasta directly into the baking dish.

03 - Mix 1 cup ranch dressing with 1/2 cup barbecue sauce. Fold in chicken, drained corn, undrained tomatoes and green chiles, minced onion, most of the measured cheese, and the cooked pasta.

04 - Spread evenly in the baking dish. Top with the remaining cheese from the 2 1/2-cup total. Divide into two dishes if the mixture is too deep or close to the rim.

05 - Bake, checking a warm assembly after about 20 minutes and allowing longer when cold. The center and another deep spot must reach 165°F. Tent with foil if the top browns early. Rest briefly, then serve.

# Extra Suggestions:

01 - Combine 1/2 cup barbecue sauce with 1 cup ranch before folding in the pasta. Baking times and pan capacity are estimates, not kitchen-tested results.

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