Get ready for a mouthwatering dish that blends comfort food with backyard barbecue flavor. This BBQ Chicken Casserole with Sweet Potatoes pairs smoky, tangy barbecue sauce with the natural sweetness of roasted sweet potatoes for a cozy, flavor-packed meal the whole family will love.
Table of Contents
- This recipe is…
- Why You’ll Love This Recipe
- BBQ Chicken Casserole Ingredients
- Recipe Variations and Modifications
- How to Make BBQ Chicken Casserole
- Meal Prep Tip
- How to Serve
- How to Store and Reheat
- Frequently Asked Questions
- More BBQ Chicken Recipes
- BBQ Chicken Casserole with Sweet Potatoes Recipe
This recipe is…
Picture tender, juicy chicken coated in tangy barbecue sauce layered with caramelized, melt-in-your-mouth roasted sweet potatoes and bright, wilted greens. The combination creates a comforting, smoky, and satisfying casserole perfect for weeknights or casual gatherings.
This dish is easy to scale and flexible with ingredients, so it’s great for families or meal prep.
Why You’ll Love This Recipe
- Ideal for meal prep — prepare components in advance so assembly and baking are quick on the night you serve it.
- Versatile — swap sweet potatoes for regular potatoes or replace shredded chicken with pulled pork or beef.
- Nutritious — balanced with protein, complex carbohydrates, and greens for a satisfying, wholesome meal.
BBQ Chicken Casserole Ingredients
The core ingredients are simple: sweet potatoes, collard greens (or kale), and chicken, plus a few seasonings and BBQ sauce to bring everything together. Notes on substitutions follow.
- Collard greens — easy to find; kale can be used as an alternative.
- BBQ sauce — use store-bought or homemade to control flavor and sweetness.
A full ingredient list with exact amounts is in the recipe card below.
Recipe Variations and Modifications
- Rotisserie chicken: Use shredded rotisserie chicken to save time.
- Different protein: Shredded pork, beef, or turkey all work well.
- Potato options: Regular russet or Yukon Gold potatoes can replace sweet potatoes; cooking instructions remain the same.
How to Make BBQ Chicken Casserole
Cook each component separately, assemble in a baking dish, and bake until heated through and lightly browned. Follow the steps below.
Step 1: Preheat the oven to 400°F. Arrange sweet potatoes on a rimmed baking sheet and roast 45–55 minutes until tender.
Step 2: While potatoes roast, simmer chicken in a pot of water for 15–20 minutes until it shreds easily. Remove and shred.
Step 3: Toss 1/2 cup BBQ sauce with the shredded chicken until coated.
Step 4: Let sweet potatoes cool slightly, peel, then mash with butter, salt, and pepper. Spread the mash in the bottom of a 9-inch square baking dish. Reduce oven to 350°F.
Step 5: Heat olive oil in a 10-inch skillet, add collard greens, and cook covered 4–5 minutes until wilted. Squeeze lemon juice over the greens, toss, and spread them over the mashed sweet potatoes.
Step 6: Layer the BBQ chicken over the greens and bake 20–25 minutes until the top browns.
Step 7: Drizzle the remaining BBQ sauce over the casserole, garnish with diced red onion and chopped parsley, and serve.
Meal Prep Tip
For quicker weeknight dinners, prepare the components up to 2 days ahead: roast sweet potatoes, shred cooked chicken, and sauté the greens. Store each element in airtight containers in the refrigerator, or fully assemble the casserole and cover it until ready to bake.
How to Serve
This casserole is a complete meal with carbs, protein, and greens. Top with extra BBQ sauce, red onion, and parsley. If you’d like a light side, a simple lemony arugula salad or steamed vegetables pair nicely.
How to Store and Reheat
Store leftovers covered in the refrigerator for up to 4 days. To reheat the full dish, bake at 350°F for 15–20 minutes until warmed through. Individual portions can be reheated in the microwave for 1–2 minutes.
Frequently Asked Questions
Yes. Making your own BBQ sauce lets you control sweetness and spice. Use your favorite homemade recipe or a store-bought sauce you enjoy.
Absolutely. Yukon Gold or russet potatoes work well. Yukon Golds can be mashed with their skins on if you prefer.
Yes. Components can be made up to 2 days ahead. Store separately or assemble the casserole and refrigerate until ready to bake.
Yes. Any shredded protein such as pulled pork, beef, or turkey will work in this casserole.
More BBQ Chicken Recipes
If you try this BBQ Chicken Casserole, please leave a star rating and share how it turned out in the comments.
BBQ Chicken Casserole with Sweet Potatoes
Ingredients
- 3 pounds sweet potatoes
- 2 pounds boneless, skinless chicken breasts
- ¾ cup BBQ sauce
- 3 tablespoons butter
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 1 bunch collard greens
- Juice of 1 lemon
- ¼ cup red onion, finely chopped, for garnish
- Fresh parsley, for garnish
Instructions
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Preheat the oven to 400℉.
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Spread the sweet potatoes on a rimmed baking sheet and roast 45–55 minutes until soft when pinched.
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While potatoes roast, place chicken in a pot, cover with water, and simmer 15–20 minutes until it shreds easily. Remove and shred.
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Pour ½ cup BBQ sauce over the shredded chicken and toss to combine.
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Remove potatoes from the oven and let cool slightly. Reduce oven to 350℉.
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Peel the sweet potatoes, mash with butter, salt, and pepper, and spread in the bottom of a 9-inch square baking dish.
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Heat olive oil in a skillet, add collard greens, and cook covered 4–5 minutes until wilted. Squeeze lemon over the greens, toss, and spread over the mashed sweet potatoes.
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Spread the BBQ chicken over the greens and bake 20–25 minutes until the top is browned.
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Drizzle remaining BBQ sauce over the casserole, garnish with red onion and parsley, and serve.
Recipe Notes
Nutrition
Additional Info
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