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BBQ Chicken and Corn Summer Casserole with Smoky Sauce

Brighten up your summer gatherings with this delightful BBQ Chicken and Corn Casserole, doused in a smoky sauce that packs a flavorful punch!
Ingredients
- 2 cups shredded cooked chicken
- 1 can (15 oz) corn, drained
- 1 cup diced bell peppers
- 1/2 cup diced red onion
- 1 cup BBQ sauce
- 1 cup shredded cheddar cheese
- 1 cup cooked rice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro for garnish
Instructions
Preheat the oven to 350°F (175°C).
In a large mixing bowl, combine the shredded chicken, corn, bell peppers, red onion, BBQ sauce, cooked rice, garlic powder, onion powder, smoked paprika, salt, and pepper.
Mix until all ingredients are well-combined.
Transfer the mixture to a greased 9x13 inch baking dish.
Sprinkle the shredded cheddar cheese evenly over the top.
Cover with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and lightly golden.
Garnish with chopped cilantro before serving.
Kitchen Tools
- Large mixing bowl
- 9x13 inch baking dish
- Measuring cups and spoons
- Wooden spoon or spatula
- Aluminum foil
Chef's Tips
Troubleshooting
Recipe Variations
Healthy Alternatives
Serving Suggestions
Nutrition Facts
Dietary Info
Garnish Ideas
Storage
Leftover Ideas
Common Mistakes to Avoid
Frequently Asked Questions
Yes, frozen corn works well; just thaw and drain it before mixing.
It's best to reheat only once; leftovers can be stored safely for up to three days.
You can substitute with shredded turkey or even cooked legumes like chickpeas for a vegetarian option.
Absolutely! Prepare it up to the baking stage, refrigerate, and bake when ready.
A fresh salad or grilled veggies make great sides to complement this dish.