Barbecue Chicken Cornbread Casserole

• Gluten free

• Meat

  • 9 oz Chicken, cooked

• Produce

  • 1 cup Corn, frozen
  • 1 Green bell pepper
  • 1 Onion
  • 1 (14.5 ounce can Tomatoes, petite

• Condiments

  • 3/4 cup Barbecue sauce

• Baking & Spices

  • 1 (8.5 ounce box Cornbread mix

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 cup Cheddar cheese, grated

Found on theseasonedmom.com

Description

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 1 green bell pepper, diced
• ¾ cup barbecue sauce
• 1 cup frozen corn kernels (you do NOT need to thaw the corn in advance)
• 1 (14.5 ounce) can petite diced tomatoes, NOT drained
• 9 ounces (about 1 ¾ cup) cooked, diced chicken
• 1 cup (4 ounces) grated cheddar cheese, divided
• 1 (8.5 ounce) box cornbread mix (I used Jiffy), plus ingredients called for on the box

Directions

• Preheat oven to 350 degrees F. Spray an 11 x 7-inch baking dish with cooking spray and set aside.
• Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook onion and bell pepper just until tender (about 3 minutes). Reduce heat to low, add barbecue sauce, and simmer until thickens slightly (about 1-2 minutes). Stir in frozen corn, tomatoes, chicken, and ½ cup of the cheddar cheese.
• Transfer chicken mixture to prepared baking dish.
• In a separate bowl, prepare cornbread batter according to package instructions. Stir in remaining ½ cup of cheese.
• Spread cornbread batter over chicken mixture. I like to do this by using a large spoon to dollop the batter all over the top of the casserole. Then use the back of the spoon to gently spread it around until it covers most of dish.
• Bake for 30-35 minutes, or until crust is golden brown and cooked through.