Barbecue Chicken & Cornbread Casserole

I made this last night for dinner. Both Jack and I loved it and ate happily. He asked if there were leftovers. There are, so he is even happier!

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Ingredients:

  • 2 tablespoon olive oil
  • 1 small onion, diced
  • 1 small green bell pepper, diced
  • ¾ cup barbecue sauce (I used Sweet Baby Rays)
  • 1 cup frozen corn kernels (you do NOT need to thaw the corn in advance)
  • 1 (14.5 ounce) can petite diced tomatoes, NOT drained (I used Italian Basil & Herb Flavor)
  • 9 ounces (about 1 ¾ cup) cooked, diced (or pulled) chicken
  • 1 cup (4 ounces) grated cheddar cheese, (or Monterey Jack) divided
  • 1 (8.5 ounce) box cornbread mix (I used Jiffy), plus ingredients called for on the box (1 egg & 1/3 cup milk)

Instructions:

  1. Preheat oven to 350 degrees F.
  2. Spray an 11 x 7-inch baking dish with cooking spray and set aside.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
  4. Cook onion and bell pepper just until tender (about 3 minutes).
  5. Reduce heat to low, add barbecue sauce, and simmer until thickens slightly (about 1-2 minutes).
  6. Stir in frozen corn, tomatoes, chicken, and ½ cup of the cheese.
  7. Transfer chicken mixture to prepared baking dish.
  8. In a separate bowl, prepare cornbread batter according to package instructions. Stir in remaining ½ cup of cheese.
  9. 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 used a knife to gently spread it around until it covers most of dish.
  10. Bake for 45 minutes, or until crust is golden brown and cooked through.

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