"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

BBQ Ranch Chicken Casserole Recipe

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This recipe for BBQ Ranch Chicken Casserole, by , is from brittany's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

brittany nickel


2 chicken breasts (about 1 lb)
lb dry pasta
1 cup sweet corn
3 Roma tomatoes, chopped
⅓ cup red onion, diced
1 cup grated Monterrey Jack cheese
1 cup grated Monterrey Jack cheese for topping
fresh cracked peppercorns
1 cups ranch dressing
cup BBQ sauce

1. Cook pasta just until it is nearly done but do not overcook. Set aside.

2. Cook chicken with a little salt until completely done. Let cool until it can be handled, chop and set aside.

3. Preheat oven to 350 and lightly grease a casserole dish.

4. In a large mixing bowl, combine diced tomatoes, diced onion, corn, cooked pasta and chopped chicken. Add some salt and cracked peppercorn, mix well.

5. Whisk ranch and BBQ together and add it to the mixing bowl. Mix until evenly distributed.

6. Add 1 cups of Monterrey Jack cheese and mix well.

7. Transfer the mixture into the casserole dish and spread it evenly. Top with remaining cheese all over and bake for 15-20 minutes.




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