23 Delicious Leftover BBQ Chicken Recipes Amazing

Who says leftovers have to be boring? Transform your leftover BBQ chicken into 23 mouthwatering dishes that’ll have your family begging for seconds! From quick weeknight dinners to cozy comfort food, we’ve got creative recipes that turn last night’s BBQ into today’s culinary masterpiece. Ready to give your leftovers a delicious makeover? Let’s dive into these irresistible ideas!

BBQ Chicken Quesadillas

Elevate your snack game with these BBQ Chicken Quesadillas—crispy, cheesy, and packed with smoky flavor. Perfect for a quick lunch or a crowd-pleasing appetizer.

Ingredients

• 2 cups shredded cooked chicken
• 1/2 cup BBQ sauce
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 4 large flour tortillas
• 2 tbsp unsalted butter, melted

Instructions

1. Preheat a large skillet over medium heat (350°F).
2. In a bowl, mix the shredded chicken with BBQ sauce until evenly coated.
3. Place one tortilla in the skillet. Sprinkle half of the cheddar and Monterey Jack cheeses evenly over the tortilla.
4. Spread half of the BBQ chicken mixture over the cheese.
5. Top with another tortilla and press down gently. Brush the top tortilla with melted butter.
6. Cook for 3-4 minutes until the bottom is golden brown and crispy. Flip carefully using a spatula.
7. Brush the other side with melted butter and cook for another 3-4 minutes until golden and the cheese is melted.
8. Remove from the skillet and let it rest for 1 minute before slicing into wedges.
9. Repeat steps 3-8 with the remaining ingredients for the second quesadilla.

Pack these quesadillas with extra crunch by serving them with a side of cool ranch or extra BBQ sauce for dipping. The gooey cheese and smoky chicken create a flavor bomb that’s hard to resist.

BBQ Chicken Pizza

Who says pizza night can’t get a smoky upgrade? This BBQ Chicken Pizza transforms your usual slice with tangy sauce, juicy chicken, and melty cheese—no fancy skills needed.

Ingredients

• 1 lb pizza dough
• 1/2 cup BBQ sauce
• 1 cup shredded cooked chicken
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup red onion, thinly sliced
• 2 tbsp cilantro, chopped

Instructions

1. Preheat your oven to 475°F. Tip: A hot oven ensures a crispy crust.
2. Roll out the pizza dough on a floured surface to a 12-inch circle. Tip: For extra crispiness, pre-bake the dough for 5 minutes before adding toppings.
3. Spread BBQ sauce evenly over the dough, leaving a 1-inch border for the crust.
4. Top with shredded chicken, followed by mozzarella cheese, and red onion slices.
5. Bake for 12-15 minutes, or until the crust is golden and cheese is bubbly. Tip: Rotate the pizza halfway through for even cooking.
6. Garnish with chopped cilantro before slicing.

Yum! The smoky-sweet BBQ sauce pairs perfectly with the tender chicken and sharp red onion, while the gooey cheese pulls with every bite. Serve with a side of ranch for dipping or a crisp salad to cut through the richness.

BBQ Chicken Salad

Fire up your taste buds with this BBQ Chicken Salad—crispy, smoky, and downright addictive. Perfect for those who crave flavor without the fuss.

Ingredients

• 2 cups shredded cooked chicken
• 1/2 cup BBQ sauce
• 1 cup corn kernels
• 1/2 cup black beans, rinsed
• 1/4 cup red onion, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup cilantro, chopped
• 1/2 cup shredded cheddar cheese
• 1/2 cup ranch dressing
• 1 bag mixed salad greens

Instructions

1. Preheat your grill to 375°F.
2. Toss the shredded chicken with 1/4 cup BBQ sauce in a bowl.
3. Grill the chicken for 5 minutes, flipping once, until slightly charred. Tip: Keep the grill lid closed for even cooking.
4. In a large bowl, combine the salad greens, corn, black beans, red onion, cherry tomatoes, and cilantro.
5. Add the grilled chicken to the salad mixture.
6. Drizzle the remaining 1/4 cup BBQ sauce and ranch dressing over the salad. Tip: Add dressing gradually to avoid soggy greens.
7. Toss the salad gently to coat all ingredients evenly. Tip: Use tongs for a better mix without crushing the greens.
8. Sprinkle shredded cheddar cheese on top.

Amazingly crunchy with a smoky kick, this salad is a crowd-pleaser. Serve it in a tortilla bowl for an extra fun twist.

BBQ Chicken Nachos

Kick off your snack game with these BBQ Chicken Nachos—loaded with smoky flavors and crunchy goodness, they’re a crowd-pleaser in minutes.

Ingredients

• 2 cups shredded cooked chicken
• 1 cup BBQ sauce
• 1 bag (10 oz) tortilla chips
• 1 cup shredded cheddar cheese
• 1/2 cup diced red onion
• 1/2 cup chopped cilantro
• 1/2 cup sour cream
• 1/4 cup sliced jalapeños

Instructions

1. Preheat your oven to 350°F.
2. In a bowl, mix 2 cups shredded cooked chicken with 1 cup BBQ sauce until evenly coated.
3. Spread 1 bag (10 oz) tortilla chips in a single layer on a baking sheet.
4. Evenly distribute the BBQ chicken over the tortilla chips.
5. Sprinkle 1 cup shredded cheddar cheese over the chicken and chips.
6. Bake in the preheated oven for 10 minutes, or until the cheese is fully melted.
7. Remove from the oven and immediately top with 1/2 cup diced red onion, 1/2 cup chopped cilantro, 1/2 cup sour cream, and 1/4 cup sliced jalapeños.
8. Tip: For extra crispiness, broil the nachos for the last 2 minutes of baking.
9. Tip: Let the nachos sit for 2 minutes after baking to prevent toppings from sliding off.
10. Tip: Customize with avocado slices or black beans for added texture and flavor.

Unleash a symphony of textures—crispy chips, gooey cheese, and tender chicken—with every bite. Serve these nachos straight from the baking sheet for a fun, shareable meal that’s as easy to make as it is to devour.

BBQ Chicken Stuffed Potatoes

Unleash your inner grill master with these BBQ Chicken Stuffed Potatoes—smoky, cheesy, and downright irresistible.

Ingredients

• 4 large russet potatoes
• 2 cups shredded cooked chicken
• 1 cup BBQ sauce
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 2 tbsp chopped green onions
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 400°F. Scrub potatoes clean and pat dry.
2. Rub potatoes with olive oil and sprinkle with salt and pepper. Place on a baking sheet.
3. Bake for 45-50 minutes, or until potatoes are tender when pierced with a fork.
4. While potatoes bake, mix shredded chicken with BBQ sauce in a bowl. Tip: For extra flavor, warm the mixture slightly.
5. Once potatoes are done, let cool for 5 minutes. Slice open the top of each potato and fluff the insides with a fork.
6. Stuff each potato with the BBQ chicken mixture, then top with cheddar cheese.
7. Return to oven for 5-7 minutes, or until cheese is melted and bubbly.
8. Remove from oven and top with sour cream and green onions. Tip: For a crispy cheese top, broil for the last 2 minutes.
9. Serve immediately. Tip: Pair with a crisp salad to balance the richness.

Hearty and flavorful, these stuffed potatoes boast a perfect mix of smoky BBQ and creamy textures. Try serving them with extra BBQ sauce on the side for dipping, or crumble some crispy bacon on top for an added crunch.

BBQ Chicken Tacos

Whip up these BBQ Chicken Tacos for a flavor-packed meal that’s sure to impress. Perfect for weeknight dinners or weekend feasts, they’re easy, delicious, and totally customizable.

Ingredients

• 2 cups shredded cooked chicken
• 1/2 cup BBQ sauce
• 8 small flour tortillas
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup sliced red onions
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream
• 1 tbsp olive oil

Instructions

1. Heat 1 tbsp olive oil in a skillet over medium heat.
2. Add 2 cups shredded cooked chicken and 1/2 cup BBQ sauce to the skillet. Stir to combine and cook for 5 minutes until heated through. Tip: For extra flavor, use smoked BBQ sauce.
3. Warm 8 small flour tortillas in a dry skillet over medium heat for 30 seconds on each side. Tip: Keep them covered with a towel to stay warm and pliable.
4. Divide the BBQ chicken evenly among the tortillas.
5. Top each taco with 1 cup shredded lettuce, 1/2 cup diced tomatoes, 1/4 cup sliced red onions, and 1/2 cup shredded cheddar cheese.
6. Drizzle with 1/4 cup sour cream before serving. Tip: For a spicy kick, mix a dash of hot sauce into the sour cream.

Bite into these BBQ Chicken Tacos for a juicy, smoky flavor with a crisp, fresh crunch. Serve them with a side of corn salad or extra BBQ sauce for dipping to take them to the next level.

BBQ Chicken Sliders

Now, let’s dive into making these mouthwatering BBQ Chicken Sliders that’ll steal the show at any gathering. Perfectly tender, smoky, and just the right size for seconds (or thirds).

Ingredients

• 2 cups shredded cooked chicken
• 1 cup BBQ sauce
• 1 tbsp olive oil
• 1/2 cup coleslaw mix
• 12 slider buns
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt

Instructions

1. Preheat a skillet over medium heat and add 1 tbsp olive oil.
2. Add 2 cups shredded cooked chicken to the skillet, stirring to warm through, about 2 minutes.
3. Mix in 1 cup BBQ sauce, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp salt. Cook for another 3 minutes until heated through.
4. Toast the slider buns lightly for a crisp texture, about 1 minute on each side.
5. Assemble the sliders by placing a generous amount of the BBQ chicken mixture on the bottom half of each bun.
6. Top each with 1/2 cup coleslaw mix before covering with the top half of the bun.
7. Serve immediately while warm for the best flavor and texture.

Here’s the deal: these sliders are a harmony of smoky, sweet, and crunchy. Try serving them with a side of pickles for an extra tangy kick.

BBQ Chicken Pasta Salad

Just when you thought BBQ couldn’t get better, we’re tossing it with pasta. This BBQ Chicken Pasta Salad is your summer potluck hero—bold, breezy, and begging for seconds.

Ingredients

• 2 cups cooked chicken, shredded
• 1 lb pasta, rotini
• 1 cup BBQ sauce
• 1/2 cup mayonnaise
• 1/4 cup red onion, diced
• 1/2 cup celery, diced
• 1/2 cup cilantro, chopped
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Boil pasta in salted water for 8-10 minutes until al dente. Drain and rinse under cold water to stop cooking.
2. In a large bowl, mix BBQ sauce and mayonnaise until smooth. Tip: For a lighter version, use Greek yogurt instead of mayo.
3. Add shredded chicken, red onion, celery, cilantro, lime juice, salt, and pepper to the bowl. Toss to coat evenly.
4. Fold in the cooled pasta gently to avoid breaking it. Tip: Let the salad chill for 1 hour to enhance flavors.
5. Before serving, give it a final toss and adjust seasoning if needed. Tip: Garnish with extra cilantro for a fresh pop.

Creamy meets tangy with a satisfying crunch from the veggies. Serve it in a hollowed-out watermelon for a show-stopping picnic centerpiece.

BBQ Chicken Flatbread

Craving something smoky, cheesy, and utterly irresistible? This BBQ Chicken Flatbread is your ticket to flavor town—no passport required.

Ingredients

• 1 cup shredded cooked chicken
• 1/2 cup BBQ sauce
• 1 pre-made flatbread
• 1 cup shredded mozzarella cheese
• 1/4 cup red onion, thinly sliced
• 2 tbsp cilantro, chopped

Instructions

1. Preheat your oven to 400°F. Tip: For extra crispiness, place a baking sheet in the oven as it preheats.
2. Spread the BBQ sauce evenly over the flatbread, leaving a small border around the edges.
3. Top the flatbread with shredded chicken, followed by mozzarella cheese and red onion slices.
4. Bake on the preheated baking sheet for 10-12 minutes, or until the cheese is bubbly and the edges are golden. Tip: Keep an eye on it after 8 minutes to prevent burning.
5. Remove from the oven and let it cool for 2 minutes. Tip: This wait is crucial—it prevents the toppings from sliding off when you slice it.
6. Sprinkle with chopped cilantro before serving.

This flatbread delivers a perfect crunch with every bite, balanced by the smoky sweetness of BBQ and the freshness of cilantro. Try serving it with a side of ranch dressing for dipping, or slice it into strips for a party-friendly appetizer.

BBQ Chicken Grilled Cheese

Dive into the ultimate comfort food mashup with this BBQ Chicken Grilled Cheese. It’s crispy, cheesy, and packed with smoky flavors that’ll have you hooked from the first bite.

Ingredients

• 2 cups shredded cooked chicken
• 1/2 cup BBQ sauce
• 4 slices cheddar cheese
• 4 slices sourdough bread
• 2 tbsp butter, softened
• 1/4 cup red onion, thinly sliced

Instructions

1. In a bowl, mix the shredded chicken with BBQ sauce until fully coated.
2. Heat a skillet over medium heat (350°F) and butter one side of each bread slice.
3. Place two bread slices, buttered side down, in the skillet. Layer each with a slice of cheddar cheese.
4. Divide the BBQ chicken mixture evenly between the two slices, then top with red onion slices.
5. Add another slice of cheddar cheese on top of each, then cover with the remaining bread slices, buttered side up.
6. Cook for 3-4 minutes on each side or until the bread is golden brown and the cheese is melted. Tip: Press down lightly with a spatula to ensure even cooking.
7. Remove from skillet and let rest for 1 minute before slicing. Tip: This allows the cheese to set slightly for cleaner cuts.
8. Serve immediately. Tip: Pair with a side of extra BBQ sauce for dipping.

Heavenly crispy on the outside with a gooey, smoky center, this grilled cheese is a game-changer. Try serving it with a crisp pickle spear for a tangy contrast.

BBQ Chicken Mac and Cheese

Bold flavors collide in this BBQ Chicken Mac and Cheese—comfort food with a smoky twist that’ll have everyone begging for seconds. Creamy cheese meets tangy BBQ sauce, all hugged by tender pasta and juicy chicken.

Ingredients

• 2 cups elbow macaroni
• 1 tbsp olive oil
• 1 lb chicken breast, diced
• 1 cup BBQ sauce
• 2 cups shredded cheddar cheese
• 1 cup milk
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat oven to 350°F.
2. Cook macaroni according to package instructions; drain and set aside.
3. Heat olive oil in a skillet over medium heat; add diced chicken and cook until no longer pink, about 5-7 minutes.
4. Stir in 1/2 cup BBQ sauce with the chicken; simmer for 2 minutes, then remove from heat.
5. In a saucepan, melt butter over medium heat; whisk in flour to create a roux, cooking for 1 minute.
6. Gradually add milk, whisking constantly until the mixture thickens, about 3-5 minutes.
7. Reduce heat to low; stir in cheddar cheese until melted and smooth.
8. Combine cooked macaroni, cheese sauce, and remaining BBQ sauce in a large bowl; mix well.
9. Fold in BBQ chicken, then transfer to a baking dish.
10. Bake for 20 minutes, or until bubbly and lightly golden on top.

Velvety cheese clings to every noodle, with BBQ chicken adding a sweet and smoky punch. Serve straight from the dish for a family-style feast, or top with extra BBQ sauce for an Instagram-worthy finish.

BBQ Chicken Stuffed Peppers

Just when you thought BBQ chicken couldn’t get any better, we’re stuffing it into peppers for a smoky, cheesy, low-carb dream. These aren’t your grandma’s stuffed peppers—they’re packed with flavor and ready in under an hour.

Ingredients

• 4 large bell peppers
• 2 cups shredded cooked chicken
• 1 cup BBQ sauce
• 1 cup shredded cheddar cheese
• 1/2 cup diced onion
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 375°F.
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a skillet over medium heat, heat 1 tbsp olive oil and sauté 1/2 cup diced onion until translucent, about 5 minutes.
4. Add 2 cups shredded chicken, 1 cup BBQ sauce, 1 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp black pepper to the skillet. Stir to combine and cook for 3 minutes.
5. Fill each bell pepper with the chicken mixture and place them in a baking dish.
6. Top each pepper with 1/4 cup shredded cheddar cheese.
7. Bake for 25-30 minutes, until the peppers are tender and the cheese is bubbly and slightly browned.
8. Let the peppers cool for 5 minutes before serving.

Yield to the gooey cheese and tender peppers with a smoky BBQ kick. Serve these bad boys with a side of coleslaw or over a bed of rice for an extra hearty meal.

BBQ Chicken Cornbread Casserole

Transform your dinner game with this BBQ Chicken Cornbread Casserole—juicy chicken, smoky BBQ, and sweet cornbread unite in one dish.

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup BBQ sauce
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/4 cup vegetable oil
• 1 egg
• 1/2 cup cheddar cheese, shredded
• 1/4 cup green onions, chopped

Instructions

1. Preheat oven to 375°F and grease a 9×13 inch baking dish.
2. In a large bowl, mix shredded chicken with BBQ sauce until evenly coated. Spread in the bottom of the prepared dish.
3. In another bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
4. Add milk, vegetable oil, and egg to the dry ingredients. Stir until just combined.
5. Pour the cornbread batter over the chicken layer, spreading evenly.
6. Sprinkle shredded cheddar cheese and chopped green onions on top.
7. Bake for 25 minutes, or until the cornbread is golden and a toothpick inserted comes out clean.
8. Let cool for 5 minutes before serving.

Absolutely irresistible, this casserole boasts a crispy cornbread top with a gooey, BBQ-infused chicken layer beneath. Serve it with a side of coleslaw or drizzle extra BBQ sauce for an extra kick.

BBQ Chicken Egg Rolls

Bold flavors meet crispy perfection in these BBQ Chicken Egg Rolls—your next party hit or weeknight win.

Ingredients

• 2 cups shredded cooked chicken
• 1 cup BBQ sauce
• 1 cup coleslaw mix
• 1 cup shredded cheddar cheese
• 12 egg roll wrappers
• 1 tbsp water
• 1 quart vegetable oil for frying

Instructions

1. In a large bowl, mix 2 cups shredded cooked chicken with 1 cup BBQ sauce until evenly coated.
2. Lay an egg roll wrapper on a clean surface. Place 2 tbsp of the BBQ chicken mixture in the center.
3. Top with 1 tbsp coleslaw mix and 1 tbsp shredded cheddar cheese.
4. Fold the bottom corner over the filling, then fold in the sides. Roll tightly to enclose the filling.
5. Moisten the top corner with 1 tbsp water to seal the egg roll. Repeat with remaining wrappers and filling.
6. Heat 1 quart vegetable oil in a deep fryer or large pot to 350°F.
7. Fry egg rolls in batches for 3-4 minutes, or until golden brown and crispy. Drain on paper towels.
8. Tip: Keep the oil temperature steady for even cooking. Tip: Don’t overfill the wrappers to prevent bursting. Tip: Serve immediately for the crispiest texture.

Now, enjoy the crunch of these egg rolls with a smoky, sweet BBQ kick. Pair with extra sauce for dipping or slice them into bite-sized pieces for a crowd-pleasing appetizer.

BBQ Chicken Fried Rice

Unleash your inner chef with this smoky, savory twist on a classic—BBQ Chicken Fried Rice. Perfect for using up leftovers, it’s a flavor-packed meal that’s ready in minutes.

Ingredients

• 2 cups cooked white rice, cooled
• 1 tbsp vegetable oil
• 1 cup cooked chicken, shredded
• 1/2 cup BBQ sauce
• 1/2 cup frozen peas and carrots, thawed
• 2 eggs, beaten
• 2 green onions, sliced
• 1 tbsp soy sauce

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat.
2. Add 2 eggs to the skillet, scramble until fully cooked, then remove and set aside.
3. In the same skillet, add 1 cup cooked chicken and 1/2 cup BBQ sauce. Stir to coat and cook for 2 minutes.
4. Add 1/2 cup peas and carrots, stir-fry for 1 minute until heated through.
5. Mix in 2 cups cooked rice, breaking up any clumps with a spatula.
6. Pour 1 tbsp soy sauce over the rice, stir to combine evenly.
7. Return the scrambled eggs to the skillet, add 2 sliced green onions, and toss everything together for 1 minute.

Kick it up a notch by serving this BBQ Chicken Fried Rice in a pineapple boat for a fun, tropical twist. The smoky BBQ melds perfectly with the sweet, sticky rice, and the veggies add just the right crunch. Ideal for a quick dinner or a standout lunchbox meal.

BBQ Chicken Pot Pie

Kick off your comfort food game with this BBQ Chicken Pot Pie—smoky, savory, and stuffed with tender chicken under a golden, flaky crust.

Ingredients

• 2 cups shredded cooked chicken
• 1 cup BBQ sauce
• 1 cup frozen mixed vegetables
• 1/2 cup diced onion
• 1/2 cup shredded cheddar cheese
• 1 refrigerated pie crust
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Add 1/2 cup diced onion, cooking until translucent, about 3 minutes.
3. Stir in 2 cups shredded chicken, 1 cup BBQ sauce, 1 cup frozen vegetables, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 5 minutes, stirring occasionally.
4. Transfer the mixture to a pie dish. Sprinkle 1/2 cup shredded cheddar cheese on top.
5. Cover with the pie crust, trimming excess edges. Cut 4 slits in the top for venting.
6. Bake for 25 minutes, or until the crust is golden brown.
7. Let the pot pie cool for 5 minutes before serving.

This pot pie delivers a crispy crust with a gooey, BBQ-infused center. Try serving it with a side of coleslaw to cut through the richness.

BBQ Chicken Biscuits

Let’s dive into BBQ Chicken Biscuits—juicy, smoky, and downright irresistible. These flaky biscuits stuffed with tender BBQ chicken are your next obsession.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold
• 3/4 cup buttermilk
• 1 cup cooked chicken, shredded
• 1/2 cup BBQ sauce
• 1/4 cup cheddar cheese, shredded

Instructions

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, and 1/2 tsp salt.
3. Cut in 1/2 cup cold unsalted butter until mixture resembles coarse crumbs.
4. Stir in 3/4 cup buttermilk until just combined—don’t overmix.
5. Turn dough onto a floured surface, knead lightly, and roll to 1/2-inch thickness.
6. Cut into rounds using a 2.5-inch biscuit cutter.
7. In a separate bowl, mix 1 cup shredded chicken with 1/2 cup BBQ sauce.
8. Place a spoonful of chicken mixture and a pinch of 1/4 cup cheddar cheese on half the dough rounds.
9. Top with remaining rounds, sealing edges by pressing with a fork.
10. Bake for 15-18 minutes until golden brown.

Golden, flaky biscuits with a smoky-sweet BBQ chicken center—serve these warm with extra sauce for dipping. Perfect for game day or a cozy night in.

BBQ Chicken Empanadas

Viral on every foodie’s feed, these BBQ Chicken Empanadas are your next crave-worthy bite. Packed with smoky flavors and a crispy shell, they’re a game-changer for snack time.

Ingredients

• 2 cups shredded cooked chicken
• 1/2 cup BBQ sauce
• 1 cup shredded cheddar cheese
• 1 package (14 oz) pre-made empanada dough
• 1 egg, beaten
• 1 tbsp water

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a bowl, mix the shredded chicken with BBQ sauce until evenly coated.
3. Roll out the empanada dough on a floured surface and cut into 6-inch circles.
4. Place a spoonful of the BBQ chicken mixture and a sprinkle of cheddar cheese in the center of each dough circle.
5. Fold the dough over the filling to create a half-moon shape, pressing the edges to seal. Use a fork to crimp the edges for a tight seal.
6. In a small bowl, whisk together the beaten egg and water to create an egg wash.
7. Brush each empanada with the egg wash for a golden finish.
8. Bake for 20-25 minutes, or until the empanadas are golden brown and crispy.
9. Let cool for 5 minutes before serving to allow the filling to set.

Bite into these empanadas to discover a perfect blend of smoky, sweet, and cheesy flavors. Serve with a side of extra BBQ sauce for dipping, or slice them open to reveal the gooey cheese pull—ideal for your next social media post.

BBQ Chicken Stuffed Mushrooms

Zesty meets savory in these BBQ Chicken Stuffed Mushrooms—your next party hit that packs a punch in every bite. Perfect for those who crave bold flavors without the fuss.

Ingredients

• 12 large white mushrooms
• 1 cup cooked chicken, shredded
• 1/2 cup BBQ sauce
• 1/4 cup cream cheese, softened
• 1/4 cup cheddar cheese, shredded
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp smoked paprika
• Salt to taste

Instructions

1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. Clean mushrooms with a damp paper towel, remove stems, and set aside.
3. In a bowl, mix shredded chicken, BBQ sauce, cream cheese, cheddar cheese, garlic powder, onion powder, smoked paprika, and salt until well combined.
4. Brush each mushroom cap with olive oil inside and out for extra flavor and to prevent sticking.
5. Spoon the chicken mixture into each mushroom cap, filling generously.
6. Bake for 20 minutes or until mushrooms are tender and filling is bubbly.
7. Broil for 2-3 minutes for a golden top—watch closely to avoid burning.
8. Let cool for 5 minutes before serving to allow flavors to meld.

These stuffed mushrooms boast a smoky, creamy center with a tender bite. Serve atop a slice of toasted baguette for an extra crunch or drizzle with extra BBQ sauce for a saucy finish.

BBQ Chicken Chili

Yearning for a twist on classic chili? BBQ Chicken Chili swaps beef for smoky shredded chicken, blending sweet and spicy in every bite. Perfect for game day or a cozy night in.

Ingredients

• 2 tbsp olive oil
• 1 lb boneless, skinless chicken breasts
• 1 cup diced onion
• 1 cup diced bell pepper
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 cup BBQ sauce
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups chicken broth
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium-high heat.
2. Add 1 lb boneless, skinless chicken breasts to the pot. Cook for 6-7 minutes per side until golden brown. Remove and shred.
3. In the same pot, add 1 cup diced onion and 1 cup diced bell pepper. Cook for 5 minutes until soft.
4. Stir in 2 cloves minced garlic, 1 tbsp chili powder, 1 tsp cumin, and 1/2 tsp smoked paprika. Cook for 1 minute until fragrant.
5. Pour in 1/2 cup BBQ sauce, scraping the bottom to deglaze the pot.
6. Add the shredded chicken, 1 can black beans, 1 can kidney beans, 1 can diced tomatoes, and 2 cups chicken broth. Stir to combine.
7. Season with 1/2 tsp salt and 1/4 tsp black pepper. Bring to a boil, then reduce heat to low. Simmer for 20 minutes, stirring occasionally.
8. Tip: For extra smokiness, use a chipotle BBQ sauce.
9. Tip: Serve with a dollop of sour cream and a sprinkle of cheddar cheese.
10. Tip: Double the recipe and freeze leftovers for an easy meal later.

Whip up this chili for a texture-packed bowl with tender chicken and hearty beans. The BBQ sauce adds a sweet, tangy depth, making it a crowd-pleaser. Try serving over baked potatoes for a fun twist.

BBQ Chicken Lasagna

Kick your lasagna game up a notch with this smoky, cheesy BBQ Chicken Lasagna that’s sure to be a crowd-pleaser. Layers of tender chicken, rich BBQ sauce, and gooey cheese come together for a twist on the classic that’s anything but ordinary.

Ingredients

• 2 cups shredded cooked chicken
• 2 cups BBQ sauce
• 15 lasagna noodles
• 3 cups shredded mozzarella cheese
• 1.5 cups ricotta cheese
• 1 egg
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with olive oil.
2. In a bowl, mix the ricotta cheese, egg, garlic powder, and onion powder until well combined.
3. Spread 1/2 cup of BBQ sauce at the bottom of the prepared baking dish.
4. Layer 5 lasagna noodles over the sauce, slightly overlapping.
5. Spread half of the ricotta mixture over the noodles, then top with 1 cup of shredded chicken and 1/2 cup of BBQ sauce.
6. Sprinkle 1 cup of mozzarella cheese over the chicken.
7. Repeat the layers once more, starting with noodles and ending with mozzarella.
8. Top with the remaining 5 noodles, BBQ sauce, and mozzarella cheese.
9. Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden.
10. Let the lasagna sit for 10 minutes before slicing to allow the layers to set.

Smoky, sweet, and irresistibly cheesy, this BBQ Chicken Lasagna is a hearty dish that stands out. Serve it with a crisp green salad or garlic bread for a meal that’s sure to impress.

BBQ Chicken Spring Rolls

Transform your BBQ leftovers into these crispy, smoky BBQ Chicken Spring Rolls. Perfect for dipping, these rolls pack a punch of flavor in every bite.

Ingredients

• 1 cup shredded BBQ chicken
• 1/2 cup coleslaw mix
• 1/4 cup shredded cheddar cheese
• 8 spring roll wrappers
• 1 tbsp water
• 1/2 cup vegetable oil

Instructions

1. Lay a spring roll wrapper on a clean surface. Place 2 tbsp shredded BBQ chicken, 1 tbsp coleslaw mix, and 1/2 tbsp shredded cheddar cheese in the center.
2. Fold the sides of the wrapper over the filling, then roll tightly from the bottom up. Seal the edge with a dab of water.
3. Heat 1/2 cup vegetable oil in a skillet over medium-high heat to 350°F. Tip: Use a candy thermometer to monitor the oil temperature for perfect crispiness.
4. Fry the spring rolls in batches for 2-3 minutes per side, until golden brown. Tip: Avoid overcrowding the skillet to ensure even cooking.
5. Transfer to a paper towel-lined plate to drain. Tip: Let them sit for a minute before serving to avoid burns from the hot filling.

Out of the fryer, these spring rolls are irresistibly crunchy with a gooey, savory center. Serve them with a side of extra BBQ sauce for dipping, or slice them into bite-sized pieces for a party platter.

BBQ Chicken Shepherd’s Pie

Elevate your comfort food game with this twist on a classic—smoky BBQ chicken meets creamy mashed potatoes in a dish that’s sure to steal the spotlight.

Ingredients

• 2 cups shredded cooked chicken
• 1 cup BBQ sauce
• 1 cup frozen corn
• 1 cup frozen peas
• 4 cups mashed potatoes
• 1 cup shredded cheddar cheese
• 1 tbsp olive oil
• 1/2 cup diced onion
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 375°F.
2. Heat olive oil in a skillet over medium heat. Add diced onion and cook until translucent, about 3 minutes.
3. Stir in shredded chicken, BBQ sauce, corn, peas, garlic powder, salt, and pepper. Cook for 5 minutes, then remove from heat.
4. Spread the chicken mixture evenly in a 9×13 inch baking dish.
5. Top with mashed potatoes, spreading to cover completely.
6. Sprinkle shredded cheddar cheese on top.
7. Bake for 20 minutes, or until the cheese is bubbly and slightly golden.
8. Let stand for 5 minutes before serving.

Absolutely irresistible, the creamy potatoes contrast beautifully with the tangy BBQ chicken beneath. For an extra crunch, sprinkle with fried onions before baking.

Conclusion

Now that you’ve explored these 23 delicious ways to transform leftover BBQ chicken into something spectacular, it’s clear that no bite should ever go to waste. Whether you’re in the mood for something hearty, light, or downright creative, there’s a recipe here for every palate. We’d love to hear which ones become your favorites—drop us a comment below and don’t forget to share the love by pinning this article on Pinterest!