Monday, July 25, 2016

# BBQ Chicken and Cornbread Casserole # chicken

Crockpot Monday: BBQ Chicken and Cornbread Casserole

BBQ Chicken & Cornbread Casserole:

1 pound of cooked chicken, cubed or shredded
1 small sweet potato, peeled and cut in 1-inch chunks (optional.)
1 red onion, diced (optional)
1 cup frozen or fresh corn
1 bottle of your favorite barbecue sauce (18 oz)
1/4 cup hot water

Cornbread topping:

If you use a mix, follow the directions (minus the oil or butter)
Otherwise, mix together:

3/4 cup corn meal
1.25 cups of flour
1 cup milk
1/4 cup sugar
1 egg
1 teaspoon baking powder


Spray the inside of your stoneware with cooking spray. Cut up the chicken and sweet potato, and add to the crockpot. Add the corn and the contents of the barbecue sauce bottle Add 1/4 cup of hot water to the bottle, shake, and pour that in, too. Mix well with a spoon.

In a separate bowl, mix together the cornbread topping. Spread the topping on top of  the chicken mixture.


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