I think this is one of the best recipes for BBQ chicken cornbread casserole that I’ve ever made. it is filling and so very tasty. You’ve got tot ry this one!
Awkward Kitchen has this to say about this recipe:
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.
I know I’ll be making this for supper tonight. How about you? If so, please let me know how it turns out in the comments! I always enjoy hearing from you guys. I know you and your family will love this BBQ cornbread chicken pie 🙂
Ingredients
Cornbread: 1 egg, 3/4 cup milk, 2 tablespoons melted butter, cornbread mix
Bertolli Olive Oil
1.5 lb cooked Tyson shredded chicken
1 red pepper
1 pkg shredded Kraft 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
Instructions
- 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 3: Pour mixture into greased casserole dish and cook at 400 degrees for 15 minutes.
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.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: You can substitute bottled bbq sauce instead of making it from scratch. Also if you don’t care for very spicy food, eliminate the chili powder.
Recipe and photo courtesy of Awkward Kitchen.
