|BBQ Chicken Cornbread Casserole|
I first saw it at Table for Two. Check out her version. I had to tweak it a little, because, of course (even after reading the recipe and fully intending to follow it exactly) I didn't have the right ingredients. How that is even possible, I can't say. I literally sat down and wrote her ingredients on my grocery list. And then apparently I didn't buy some of them, though there was no item left on my list unchecked. I blame the mini-muffins. Surely someone (possibly three someones) were crying during most of that process.
This is how I made this suit our pantry and tastes. There are several ways you could change it to suit your family as well!
Cornbread: 1 egg, 3/4 cup milk, 2 tablespoons melted butter, cornbread mix
1.5 lb cooked shredded chicken
1 red pepper
1 pkg shredded cheddar cheese
BBQ: For this you can make your own, or just use your favorite bottle of BBQ sauce!
Here's my ingredients for BBQ Sauce: 1 1/2 cups ketchup, 2 1/2 tablespoons Worcestershire sauce, 1/2 teaspoon garlic salt, 1/2 teaspoon Tabasco sauce, 1 1/2 teaspoon cumin, 1 tablespoon chili powder
Step 1: Cook & shred chicken. Table for Two had an awesome suggestion for shredding chicken on her BBQ Chicken and Cornbread Pie recipe. It was so easy! I highly recommend it. Preheat oven to 400 degrees.
Step 2: Mix cornbread mix, milk, butter and egg in a bowl.
Step 4: While that's cooking, simmer the diced red pepper in olive oil for about 5 minutes.
Step 5: Mix BBQ ingredients in a medium bowl (or skip this step and buy a bottle!)
Step 6: Add chicken to pan with red pepper and add BBQ sauce. Stir to coat.
Step 7: Pull cornbread out (if you did this already because it was done, don't fret! There's actually no real reason it has to be done now!)
Step 8: Dump chicken mix on top of cornbread and cover with shredded cheddar cheese.
Step 9: Broil on high for 3 minutes.
What would you add to this casserole?
Try some Mac and Cheese Muffins on the side!