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This filling BBQ Chicken Cornbread Casserole has become our family's favorite comfort dish for hectic evenings. That winning mix of flavorful BBQ chicken underneath freshly made cornbread makes an unbeatable dinner that gets everyone rushing to eat.
I came up with this dish when trying to find new ways to cook ground chicken. Now it's our Thursday night must-have, with my kids always asking for "that cornbread chicken thing" every single week.
Ingredients
- Ground chicken: Gives a lighter option than beef but still packs great texture and protein. Go for lean ground chicken to get the best outcome.
- Yellow onion and green bell pepper: They bring key flavors and veggie goodness. Pick firm peppers that look shiny outside.
- Barbecue sauce: Adds that must-have sweet tanginess. Go with whatever brand you enjoy or make your own.
- Tomato sauce: Helps make the perfect juicy foundation. Better brands really make a taste difference.
- Cheddar cheese: Makes an ooey-gooey middle section. Grate it fresh yourself for smoother melting.
- Yellow cornmeal: Brings genuine corn flavor. Try stone-ground types for extra yummy texture.
- Milk: Gives the cornbread needed moisture. Whole milk works best for richness.
- Basic baking items: Stuff like flour, sugar, egg, and butter team up for that tasty cornbread top. Let them sit out a bit before using so they mix better.
Step-by-Step Instructions
- Prepare Your Space:
- Warm your oven to 400°F and coat your 9x9 baking dish with cooking spray. Make sure you cover it all to stop sticking issues later.
- Cook The Filling:
- Toss ground chicken, diced onion, and bell pepper into a big skillet over medium heat. Break the chicken into tiny bits while cooking about 5-6 minutes until it's not pink anymore. This makes the tasty base for your dinner.
- Create The Sauce:
- Mix your barbecue sauce and tomato sauce into the chicken mix. Let it start bubbling gently, then turn down the heat and cook slowly for 5 minutes. This lets all those yummy flavors come together.
- Make The Cornbread Topping:
- In a big bowl, mix cornmeal, milk, flour, sugar, salt, baking powder, egg, and melted butter until it's smooth. The mix should pour easily but not be runny. This will be your sweet golden crust.
- Assemble The Casserole:
- Put your chicken mix into the dish first, then cover it evenly with shredded cheddar. Pour the cornbread mix over everything, spreading it carefully to cover the whole top.
- Bake To Perfection:
- Stick it in your hot oven and bake for 30-35 minutes until the cornbread turns a nice golden color. When it's done, the edges will start pulling away from the sides a little bit.
- Rest Before Serving:
- Let your casserole sit for 5 minutes before dishing it up. This waiting part really matters because it helps everything set and makes serving way easier.
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The real magic in this dish comes from the cornbread topping. My grandma always told me to add a bit more sugar to cornbread when you're serving it with savory food. That sweet-meets-savory combo is what makes this casserole so special and takes me back to those Sunday meals at her house.
Make-Ahead Options
You can easily prep this dish beforehand. Just cook the chicken mix up to two days early and keep it in the fridge. When you're ready to eat, just warm up the filling, add your cheese layer, mix up fresh cornbread batter, and bake as usual. This cuts down your cooking time on busy nights but keeps all the flavor.
Customization Ideas
The standard recipe works great, but feel free to change it up. Try adding corn or black beans to the chicken for extra crunch and nutrients. Toss in some chopped jalapeños if you like heat, or switch the cheddar for pepper jack to spice things up. Many folks love putting a layer of cream cheese under the cheddar for an extra creamy middle. This recipe handles changes really well, so make it how you want it.
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Serving Suggestions
This casserole works fine by itself as a complete meal, but adding a few sides can make it even better. A fresh green salad with vinaigrette gives a nice light balance to the rich casserole. For bigger appetites, try adding honey-coated carrots or steamed green beans. In summertime, we like to serve it with fresh watermelon slices for a perfect warm-weather combo.
Storage And Reheating
Leftover portions stay tasty when you store them right. Keep them in the fridge in a sealed container for up to 4 days. For the best way to reheat, cover with foil and warm in a 350°F oven for 15-20 minutes until hot all the way through. You can use the microwave if you're in a hurry, but it might make the cornbread a bit tough. Single servings freeze really well for up to 3 months if you wrap them tight in plastic wrap and foil.
FAQs About the Recipe
- → Can I swap out ground chicken for something else?
Absolutely! Try ground turkey, ground beef, or even pulled rotisserie chicken for equally tasty results.
- → Is it possible to prep this meal beforehand?
You can definitely make the meat mixture and cornbread mix ahead of time. Just keep them apart in the fridge and put them together right before you bake.
- → What are some cheese alternatives I could try?
While cheddar's fantastic, you might enjoy mozzarella, Monterey Jack, or a cheese mix for different tasty results.
- → Can I make the cornbread part without gluten?
You can easily make it gluten-free by using your favorite gluten-free flour blend instead of regular flour.
- → What's the best way to keep and reheat what's left?
Pop any leftovers in a sealed container in your fridge for up to 3 days. Warm them up in your microwave or oven when you're ready to eat again.