BBQ Ranch Chicken Casserole
This creamy, smoky BBQ Ranch Chicken Casserole comes together in 30 minutes with rotisserie chicken and a crunchy fried onion topping. Perfect for busy weeknights.
Equipment
- 9x13 Baking Dish
- Large bowl
- Hand Mixer or Whisk
Ingredients
For the Creamy Base
- 4 oz cream cheese, softened
- 1/2 cup sour cream, full fat
- 1 packet ranch seasoning (such as Hidden Valley)
- 1/2 cup shredded cheddar and Monterey Jack cheese
For the Chicken
- 1 rotisserie chicken (about 3 cups shredded)
- 1/2 cup BBQ sauce (I prefer Stubb's)
For the Topping
- 1 cup shredded cheddar and Monterey Jack cheese
- 1 cup crispy fried onions
Instructions
- Preheat oven to 375°F. Lightly grease a 9x13 baking dish.
- In a medium bowl, beat the softened cream cheese and sour cream together until smooth. Stir in the ranch seasoning and 1/2 cup of shredded cheese.
- Shred the rotisserie chicken into a separate bowl, discarding skin and bones. Toss with the BBQ sauce until evenly coated.
- Spread the creamy mixture in an even layer in the prepared dish. Top with the BBQ chicken, spreading to the edges. Use the back of a spoon to lightly swirl the chicken into the creamy layer in a few spots.
- Sprinkle the remaining 1 cup of shredded cheese over the chicken. Scatter the crispy fried onions evenly over the cheese.
- Bake for 18-22 minutes, until cheese is melted and bubbly. Let rest 5 minutes before serving.
Notes
Tips for success: Always soften cream cheese to room temperature to avoid lumps. Use full-fat sour cream — low-fat breaks when baked. Let the casserole rest the full 5 minutes after baking so the sauce sets. For make-ahead, assemble without the onion topping and refrigerate up to 2 days; add onions just before baking.