I made this delicious dish with leftovers from our Thanksgiving meal. It was really tasty and used up the last of the peppers from my garden and some homemade barbecue sauce. Something a bit different from Tetrazzini!
Barbecue Ranch Turkey/Chicken Pasta Bake (adapted from Will Cook for Smiles)
250g dried pasta
3 tomatoes, chopped
1 red onion, chopped
1 red pepper, chopped
100g Monterey Jack cheese, grated
salt fresh cracked peppercorns
250ml ranch dressing
175ml BBQ sauce
Preheat the oven to 180C and lightly grease a casserole dish.
Bring a pan of water to the boil and cook the pasta according to packet instructions. Drain and set aside.
In a large mixing bowl, combine the chicken, sweetcorn, tomatoes, onion, peppers and cooked pasta. Season and mix well. Whisk the ranch dressing and BBQ sauce together and add it to the bowl. Mix until evenly distributed. Add three quarters of the Monterrey Jack cheese and mix well.
Transfer the mixture into the casserole dish and top with remaining cheese. Bake for 15-20 mins until golden and bubbling.