BBQ Chicken Cornbread Casserole

• 1 ½ cups shredded cooked chicken
• 1 cup BBQ sauce
• 1 cup frozen corn
• 1 cup shredded cheddar cheese
• 1 8.5-ounce box cornbread mix (prepared according to package instructions)
• ½ cup diced bell pepper
• ½ cup diced onion
• ¼ cup chopped cilantro
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• ½ cup crumbled cooked bacon (optional)

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a skillet, heat olive oil over medium heat. Sauté diced bell pepper and onion until softened.
3. 3 In a greased 9x13 inch baking dish, spread the prepared cornbread mix as the base.
4. 4 In a bowl, combine shredded chicken, BBQ sauce, sautéed vegetables, corn, and smoked paprika. Season with salt and pepper.
5. 5 Pour the chicken mixture over the cornbread base.
6. 6 Sprinkle with shredded cheddar cheese and crumbled bacon if using.
7. 7 Bake for 30 minutes, or until cheese is bubbly and edges are golden.
8. 8 Garnish with chopped cilantro before serving.

Equipment

• 9x13 inch baking dish
• Skillet
• Mixing bowls

Variations

• Add jalapeños for a spicy kick.
• Substitute pulled pork for chicken for a different twist.

Substitutions

• Use gluten-free cornbread mix for a gluten-free version.
• Swap cheddar cheese with Monterey Jack for a different flavor profile.

Pairings

• Cornbread muffins
• Sweet iced tea

Nutrition

Tips

• For extra flavor, use homemade BBQ sauce or your favorite brand.
• Prepare ahead by assembling the casserole and refrigerating it for up to 24 hours before baking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven until heated through.

Serving Suggestions

• Pairs wonderfully with a fresh green salad or coleslaw.
• Serve with a tangy pickle on the side for a zesty contrast.

FAQ