BBQ Chicken Cornbread Casserole
User Reviews
5
BBQ Chicken Cornbread Casserole
Description
BBQ Chicken Cornbread Casserole layers cooked diced chicken with a mixture of barbecue sauce, sautéed onion and bell pepper, corn kernels, and canned diced tomatoes with their juices. Sharp cheddar cheese is folded into the filling and sprinkled on the topping. The cornbread batter, prepared from a boxed mix and combined with additional cheese, is spread over the filling before baking in an oven-safe dish. Baking at 350°F until the crust is golden gives the dish a tender, slightly crumbly cornbread top with a moist, flavorful chicken and vegetable base infused by the barbecue sauce.
The softened vegetables provide a subtle sweetness and softened texture to complement the meat. The cornbread crust adds a slightly grainy and cheesy layer that contrasts with the juicy tomato and barbecue flavored filling beneath. This casserole is a complete meal by itself, combining protein, vegetables, and bread in one dish.
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 1 medium green bell pepper diced
- ¾ cup barbecue sauce
- 1 cup corn kernels you do not need to thaw the corn in advance, frozen
- 1 (14.5 ounce) diced tomatoes not drained, petite, canned
- 9 ounces chicken cooked, diced; about 1 ¾ cups
- 1 cup cheddar cheese divided, grated; sharp; 4 ounces
- 1 (8.5 ounce) cornbread mix I use Jiffy brand, box; plus ingredients called for on the package
Instructions
- Preheat oven to 350°F (180°C). Spray an 11 x 7-inch baking dish (or other 2-quart baking dish) with cooking spray; set aside.
- Heat the olive oil in a large skillet over medium-high heat. Cook onion and bell pepper just until tender, about 3 minutes. Reduce heat to low, add barbecue sauce, and simmer until the mixture thickens slightly, about 1-2 minutes. Stir in frozen corn, tomatoes with their juices, chicken, and ½ cup of the cheddar cheese. Taste the filling and season with salt and pepper if desired.
- Transfer the chicken mixture to the prepared baking dish.
- In a separate bowl, prepare the cornbread batter according to package instructions. Stir in remaining ½ cup of cheese.
- Spread cornbread batter over chicken mixture. I like to do this by using a large spoon to dollop the batter all over the top of the casserole. Then use the back of the spoon to gently spread it around until it covers most of the dish.
- Bake for 30-35 minutes, or until the crust is golden brown and cooked through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 499 kcal
% Daily Value*
| Serving | 1/6 of the recipe | |
| Calories | 499kcal | 25% |
| Carbohydrates | 73g | 24% |
| Protein | 17g | 34% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 35mg | 12% |
| Sodium | 883mg | 37% |
| Potassium | 1344mg | 29% |
| Fiber | 9g | 36% |
| Sugar | 34g | 68% |
| Vitamin A | 1050IU | 21% |
| Vitamin C | 70.1mg | 78% |
| Calcium | 347mg | 35% |
| Iron | 7.1mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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