BBQ Chicken Cornbread Casserole

• 1 (8.5-ounce) box cornbread mix
• 1/4 cup milk
• 1 egg
• 1 (15-ounce) can cream-style corn
• 2 cups shredded cooked chicken
• 1 cup BBQ sauce
• 1/2 cup shredded cheddar cheese

Steps

1. 1 Preheat oven to 375°F.
2. 2 Prepare cornbread according to package instructions with milk and egg. Pour into a greased 9x13-inch baking dish.
3. 3 In a bowl, mix cream-style corn, shredded chicken, and BBQ sauce. Spread over cornbread batter.
4. 4 Bake for 30 minutes.
5. 5 Sprinkle cheddar cheese over the top and bake for another 10-15 minutes until cheese is bubbly.
6. 6 Let stand for 5 minutes before serving.

Equipment

• 9x13-inch baking dish
• mixing bowls
• baking sheet

Variations

• Add diced bell peppers or onions for extra veggies.

Substitutions

• Substitute milk with buttermilk for tangier cornbread.
• Use rotisserie chicken for convenience.

Pairings

• Cornbread muffins
• Pickled okra
• Sweet iced tea

Nutrition

Tips

• Use leftover roasted chicken to save time.
• For extra kick, add diced jalapeños to the chicken mixture.

Storage

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

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven covered with foil until heated through.

Serving Suggestions

• Pair with a crisp green salad or tangy coleslaw for a balanced meal.

FAQ