CORNBREAD CHICKEN BAKE
To make the most of leftover cornbread, try this hearty main dish casserole. It's moist, delicious and good on any occasion. -Madge Britton, Afton, Tennessee
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Place chicken in a large skillet and cover with water; bring to a boil. Reduce heat; cover and simmer until a thermometer reads 165°, 12-14 minutes. Drain and cut into cubes., In a large bowl, combine the remaining ingredients. Add chicken. Transfer to a greased 13x9-in. baking dish. , Bake, uncovered, until heated through, 45 minutes. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 392 calories, Fat 9g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 1307mg sodium, Carbohydrate 57g carbohydrate (3g sugars, Fiber 4g fiber), Protein 20g protein.
BBQ CHICKEN CORNBREAD BAKE
BBQ Chicken Cornbread Bake - sweet cornbread casserole topped with bbq chicken and cheddar cheese. Super simple to make and tastes great! Corn, creamed corn, sour cream, eggs, Jiffy Mix, chicken, BBQ sauce, and cheddar cheese. Use a rotisserie chicken or leftover grilled chicken for super quick meal prep! This is on repeat at our house.
Provided by Plain Chicken
Categories Main Course
Time 1h5m
Number Of Ingredients 8
Steps:
- Preheat oven to 350ºF. Lightly spray a 9x13-inch dish with cooking spray.
- Mix together corn, creamed corn, sour cream, cornbread mix, and eggs. Pour into the prepared dish. Bake 40 minutes.
- Toss chopped cooked chicken with BBQ sauce.
- Remove cornbread casserole from oven. Top the cornbread with the chicken mixture and top with 1 cup cheese.
- Bake an additional 10-15 minutes, until cheese is melted and cornbread is done.
BBQ CHICKEN CORNBREAD CASSEROLE
Make and share this BBQ Chicken Cornbread Casserole recipe from Food.com.
Provided by kbcountrymom
Categories One Dish Meal
Time 4h15m
Yield 1 pot, 4 serving(s)
Number Of Ingredients 6
Steps:
- Add chicken thighs, green pepper, onion, and BBQ sauce to slow cooker.
- Cover, and cook on "low" for 3-6 hours, until chicken is cooked through and onions and peppers are soft. (The cooking time will depend on the size and strength of your slow cooker).
- Preheat oven to 350 degrees F.
- Shred chicken in your slow cooker and add the BBQ chicken mixture to an 8×8″ casserole dish. Cover with shredded cheese, and set aside.
- In a bowl, prepare corn muffin mix according to directions on package. Pour corn muffin mix over 8×8 casserole.
- Place in oven and bake 40 minutes or until top is golden brown and cooked through.
Nutrition Facts : Calories 610.6, Fat 21.5, SaturatedFat 9, Cholesterol 125.5, Sodium 1298.3, Carbohydrate 68.4, Fiber 5.1, Sugar 30.3, Protein 34.1
BARBECUE CHICKEN CORNBREAD
Make cornbread the star, not the side dish, by baking chunks of juicy barbecue chicken right into it.
Provided by Food Network Kitchen
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Position a rack in the middle of the oven and preheat the oven to 400 degrees F. Generously coat a 9-inch square baking dish or 9-inch cast-iron skillet with cooking spray.
- Whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk together the milk, sour cream, butter and egg together in a medium bowl. Add the milk mixture to the flour mixture and whisk to combine. Fold in the chicken, cilantro and scallions.
- Pour the batter into the prepared baking dish and bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool in the baking dish for about 15 minutes. Loosen the edges, then slice into wedges or squares and serve warm or at room temperature.
BBQ CHICKEN CORNBREAD BAKE
A cornbread casserole topped with BBQ chicken.
Provided by apk979
Categories Chicken Casserole
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking dish with cooking spray.
- Mix cream-style corn, muffin mix, corn, yogurt, and eggs together in a large bowl. Pour into the prepared dish.
- Bake in the preheated oven for 30 minutes.
- While casserole bakes, toss chicken with barbecue sauce.
- Remove casserole from oven. Top with chicken mixture and sprinkle with Cheddar cheese.
- Return to the oven and bake until cheese melts and chicken is heated through, about 15 minutes.
Nutrition Facts : Calories 524.1 calories, Carbohydrate 62.9 g, Cholesterol 129.7 mg, Fat 18.4 g, Fiber 4.3 g, Protein 28.1 g, SaturatedFat 8 g, Sodium 1306 mg
BUFFALO BBQ PULLED CHICKEN WITH BLUE CHEESE CORNBREAD TOPPER
Provided by Rachael Ray : Food Network
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 425 degrees F.
- Heat a large ovenproof skillet with 2 tablespoons extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add the celery, carrots, onions, garlic, chile pepper, salt, pepper, and thyme and saute to soften the vegetables, 10 to12 minutes, then deglaze the pan with the beer or stock.
- Stir together the brown sugar, tomato sauce, hot sauce, Worcestershire, and vinegar in a bowl and pour into the skillet and stir to combine. Mix in the chicken pieces, using tongs and cool and store for make-ahead meal.
- Reheat over medium heat just to warm up while you mix together the cornbread topper or, to serve immediately, keep warm on low while you mix the cornbread batter, then transfer to oven and bake until top is deep golden brown.
- Cook's Note: The filling may be transferred to a casserole if your skillet cannot transfer to the oven.
- For the topping: Follow package directions for cornbread batter, then stir in the blue cheese and scallions, pour over the chicken filling in an even layer and bake to golden brown and firm to the touch, about 12 to 15 minutes.
OAMC BBQ CHICKEN CORNBREAD CASSEROLE
Make and share this OAMC BBQ Chicken Cornbread Casserole recipe from Food.com.
Provided by WJKing
Categories Canning
Time 4h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients (except cheese & corn muffin mix into gallon freezer bag.).
- Thaw. Add chicken thighs, green pepper, onion & BBQ sauce to crockpot.
- Cover & cook on low for 4-6 hours until chicken is thoroughly cooked and onions & peppers are soft.
- Shred chicken m& return to crockpot. Cover with cheese.
- In a bowl, prep corn muffin mix according to directions. Pour corn muffin mix into crockpot.
- Add lid & cook on "high" setting for one hour or until cornbread is cooked completely.
Nutrition Facts : Calories 318.7, Fat 11.7, SaturatedFat 4.9, Cholesterol 87.4, Sodium 662.8, Carbohydrate 34.2, Fiber 2.5, Sugar 15, Protein 18.1
BBQ CHICKEN CORNBREAD BAKE
Find a simple dinner idea with our BBQ Chicken Cornbread Bake. Top saucy chicken and veggies with cornbread in this easy-to-make recipe.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Prepare corn muffin batter as directed on package; pour into 9-inch pie plate sprayed with cooking spray. Bake 10 to 12 min. or until toothpick inserted in center comes out clean.
- Meanwhile, heat oil in large skillet on medium-high heat. Add vegetables; cook 5 min., stirring occasionally. Add chicken, barbecue sauce and water; mix well. Simmer on medium-low heat 10 min., stirring occasionally.
- Top cornbread with chicken mixture; sprinkle with cheese.
- Bake 15 min. or until chicken mixture is heated through and cheese is melted.
Nutrition Facts : Calories 450, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 90 mg, Sodium 870 mg, Carbohydrate 49 g, Fiber 2 g, Sugar 24 g, Protein 22 g
BBQ CHICKEN AND APPLE BREAD PUDDING
To me, bread pudding is the epitome of comfort food and is simply too good to reserve only for dessert. This sweet and savory twist on the classic is a delicious new way to enjoy an old favorite. -Shauna Havey, Roy, Utah
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Prepare cornbread according to package directions and bake using a greased and floured 8-in. square baking pan. Cool. Reduce oven setting to 375°. Meanwhile, in a small skillet, heat 2 tablespoons butter over medium heat. Add onion; cook and stir until softened. Reduce heat to medium-low; cook until deep golden brown and caramelized, 30-40 minutes. Remove from heat and set aside., Pour 1/4 cup barbecue sauce over chicken; toss to coat., Cube cornbread. Microwave remaining butter, covered, on high until melted, about 30 seconds. Whisk in eggs, cream, salt and pepper. Add caramelized onions. Pour egg mixture over cornbread cubes. Add chicken, cheese and apple. Toss gently to combine., Pour mixture into a greased 8-in. square or 1-1/2-quart baking dish; bake until bubbly and top is golden brown, about 35 minutes. Drizzle remaining barbecue sauce over bread pudding. Sprinkle with chives.
Nutrition Facts : Calories 465 calories, Fat 25g fat (13g saturated fat), Cholesterol 156mg cholesterol, Sodium 1028mg sodium, Carbohydrate 37g carbohydrate (19g sugars, Fiber 3g fiber), Protein 21g protein.
BBQ MACARONI BAKE WITH CORNBREAD TOPPING
I came up with this one night trying to "figure out" what dinner was going to be. Grabbed some things from the pantry and what turned out was a keeper.
Provided by tvan
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 40m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Lightly spray a 9x13-inch baking dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
- While pasta boils, heat oil in a 3-quart pot over medium-high heat. Add onion and garlic and cook and stir until onion is translucent, 5 to 7 minutes. Add ground turkey and cook and stir until browned and crumbly, 5 to 7 minutes. Stir in barbeque sauce, corn, and red pepper flakes. Mix well, reduce heat, and let simmer for 5 minutes.
- Meanwhile, mix cornbread mix, milk, and eggs together in a bowl. Set aside.
- Combine macaroni, meat mixture, Cheddar cheese, salt, and pepper in a large bowl. Pour mixture into the prepared dish. Spoon cornbread batter on top.
- Bake in the preheated oven until cornbread is light golden brown, 15 to 20 minutes. Remove from the oven and let cool slightly before serving.
Nutrition Facts : Calories 569.1 calories, Carbohydrate 69.2 g, Cholesterol 100.6 mg, Fat 20.1 g, Fiber 2.4 g, Protein 28.1 g, SaturatedFat 8.4 g, Sodium 1159.7 mg, Sugar 14.8 g
SHEET PAN BBQ CHICKEN CORNBREAD SANDWICH RECIPE BY TASTY
Here's what you need: nonstick cooking spray, buttermilk, large eggs, unsalted butter, all-purpose flour, cornmeal, salt, sugar, baking powder, baking soda, ketchup, worcestershire sauce, apple cider vinegar, dijon mustard, paprika, light brown sugar, freshly ground black pepper, mayonnaise, dijon mustard, freshly ground black pepper, apple cider vinegar, paprika, kosher salt, green cabbage, red cabbage, large carrots, rotisserie chickens, pickle chips, toothpicks
Provided by Katie Aubin
Categories Dinner
Yield 12 servings
Number Of Ingredients 29
Steps:
- Preheat the oven to 375˚F (190˚C). Grease 2 baking sheets with nonstick spray and line with parchment paper.
- Make the cornbread: In a medium bowl whisk the buttermilk, eggs, and melted butter until smooth.
- In a large bowl, combine the flour, cornmeal, salt, sugar, baking powder, and baking soda, and whisk to combine.
- Add the wet ingredients to the dry ingredients and mix until fully incorporated.
- Divide the batter between the prepared baking sheets, and use a spatula to smooth the top.
- Bake for 15 minutes, until golden brown.
- Meanwhile, make the barbecue sauce: Add the ketchup, Worcestershire, apple cider vinegar, Dijon mustard, paprika, brown sugar, and black pepper to a medium saucepan over medium heat and whisk to combine. Bring the sauce to a boil, then reduce the heat to low and simmer for 10 minutes.
- Make the coleslaw: In a large bowl, add the mayonnaise, Dijon mustard, pepper, apple cider vinegar, paprika, and salt, and whisk to combine.
- Add the green cabbage, red cabbage, and shredded carrots, and stir until fully coated.
- Add the shredded chicken to a large bowl, and pour the barbecue sauce over the chicken, stirring until fully coated.
- Invert one of the cornbread sheets onto a large cutting board and peel off the parchment paper. Spread the chicken over the cornbread in an even layer. Top with the slaw. Invert the other cornbread sheet on top of the slaw and peel off the parchment paper.
- Slice into 12 equal pieces. Top each piece with 2 pickle slices and secure with toothpicks.
- Enjoy!
Nutrition Facts : Calories 853 calories, Carbohydrate 117 grams, Fat 31 grams, Fiber 7 grams, Protein 26 grams, Sugar 58 grams
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