Instructions:
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Mix the base: In a large bowl, whisk together the cream of chicken soup, sour cream, and barbecue sauce until smooth.
- Add chicken: Stir in the pulled chicken and half of the cheddar cheese. Season with salt and pepper to taste.
- Assemble: Spread the mixture evenly in the prepared baking dish. Top with remaining cheddar cheese.
- Bake uncovered for 20 minutes, until hot and bubbling at the edges.
- Finish with crunch: Remove from the oven, sprinkle crispy fried onions evenly over the top, and return to the oven for 5–7 minutes until golden brown.
- Serve: Let rest for 5 minutes. Garnish with green onions or parsley, if using, and serve warm.
Variations :
- Add a can of drained corn or black beans for a Tex-Mex flair.
- Use Monterey Jack or a cheddar blend for a different cheese profile.
- Stir in a bit of diced jalapeño or chipotle powder for heat.
- Swap cream of chicken for cream of mushroom or celery for a new twist.
Tips :
- Rotisserie chicken is a great time-saver for this dish.
- For more smoky depth, mix in a dash of liquid smoke or smoked paprika.
- Store leftovers in an airtight container for up to 3 days and reheat gently in the oven or microwave.
- For a lower-carb option, top with crushed pork rinds instead of fried onions.
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Southern BBQ Chicken Casserole is comfort food with bold flavor and a crispy finish—quick to make, easy to love, and always a hit at the table.
