BBQ Ranch Chicken Casserole
- 2 Chicken Breasts
- ½ Lb Dry Pasta
- 1 Cup Sweet Corn
- 3 Roma Tomatoes, Chopped
- ⅓ Cup Red Onion, Diced
- 1 ½ Cup Grated Monterrey Jack Cheese
- 1 Cup Grated Monterrey Jack Cheese for Topping
- Fresh Cracked Peppercorns
- 1 ½ Cup Ranch Dressing
- ¾ Cup BBQ Sauce
Cook Pasta until It is Almost Done but Do Not Overcook. Set Aside.
Cook Chicken with a Little Salt until Completely Done. Let Cool, Chop and Set Aside.
Preheat Oven to 350 & Lightly Grease a Casserole Dish.
In a Large Mixing Bowl, Combine Diced Tomatoes, Diced Onion, Corn, Cooked Pasta and Chopped Chicken. Add Some Salt & Pepper, Mix Well.
Whisk Ranch and BBQ Together and Add It to the Mixing Bowl. Mix until Evenly Distributed.
Add 1 ½ Cups of Monterrey Jack Cheese and Mix Well.
Transfer the Mixture into the Casserole Dish and Spread It Evenly. Top with Remaining Cheese All Over and Bake for 15 – 20 Minutes.