Monday, October 6, 2014

Cornbread Topped BBQ Chicken

Reminder to self - make a double batch the next time that I make this! The kids were going nuts over this and asking for seconds and thirds as I was trying to just get a little bit of my first helping down. That is definitely the sign of a good meal. The kids each get to pick a meal and they rotate through once a week for the month. My oldest son picked this as the meal that he wanted the very next week!! So, we have had this meal a few times already and it is definitely worth a redo.

Cornbread Topped BBQ Chicken
(recipe found on pinterest via

1 tablespoon olive oil
1/2 onion, finely chopped
1 red or green bell pepper, diced
1 small jalapeno pepper, finely chopped
3 cups shredded cooked chicken
1 cup prepared barbecue sauce
1/4 cup chicken broth
1 (8 1/2 ounces) box cornbread mix
1 egg, beaten
3 tablespoons milk
1/2 cup shredded white cheddar

Heat oven to 375. In a saucepan, combine olive oil and onion over medium-high heat. Cook until onion is soft, about 4 minutes. Add bell pepper and jalapeno and cook another 4 minutes, stirring occasionally. Remove from heat and stir in chicken, barbecue sauce and broth; heat through. Transfer mixture to a 1 1/2 to 2 quart baking dish and set aside. In a bowl, combine cornbread mix, egg, milk and cheese; stir just until combined. Spoon batter in mounds over chicken. Bake until cornbread is cooked through and juices are bubbling, about 25 minutes.

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