Description

This family-style bake turns tender shredded chicken into a rich, barbecue-laced centerpiece blanketed in melted cheese. Sweet corn, black beans, and bold smokehouse seasonings bind the mixture together under a golden, bubbly top layer. It offers a fast, satisfying weeknight solution that delivers big pitmaster flavors straight from the oven.

Instructions

Video

Preheat oven to 425°F and spray an 8x11-inch baking dish with pan spray.
Render chopped bacon in a pan over medium heat until crispy, about 6 minutes. Remove cooked bacon with a slotted spoon and set aside, leaving rendered fat in the pan. Add smoked unsalted butter to the pan.
Add fresh hashbrowns to the pan fat and butter; cook 8 minutes without stirring until a golden crust forms on the bottom. Spread cooked hashbrowns flat into the prepared 8x11-inch baking dish in an even layer (do not press flat).
While hashbrowns cook, brown ground chicken in a separate pan over medium-high heat until moisture evaporates and meat begins to sear, about 4 to 5 minutes.
Add ½” diced onion and ½” diced fire-roasted red pepper to the chicken, cooking until vegetables are translucent and soft, about 3 to 4 minutes. Season with salt, black pepper, and garlic powder.
Mix dark BBQ sauce, ranch dressing, and 1 cup (half) of the shredded cheddar cheese directly into the cooked chicken mixture.
Layer chicken mixture evenly over hashbrowns in the baking dish.
Top with remaining 1 cup cheddar cheese, crushed chips, and reserved crispy bacon.
Bake at 425°F for 12 to 17 minutes until cheese is melted and bubbling around edges.
Whisk Mexican crema, lime juice, and chopped cilantro in a small bowl. Serve on the side (or drizzle on top if preferred).

Note

Layering hashbrowns flat rather than pressing them down maintains an airy potato texture under the heavy chicken layer.

If the crema is too thick, thin with a touch more lime juice or a splash of water until pourable.

Smoky BBQ Chicken Casserole