Description
A delicious BBQ Chicken Cornbread Casserole made with juicy ground chicken, smoky barbecue sauce, melted cheddar cheese, and a fluffy golden cornbread topping. This easy, cheesy comfort food is perfect for busy weeknights, family dinners, and satisfying leftovers!
Ingredients
For the BBQ Chicken Filling:
1 pound ground chicken
1/2 yellow onion, chopped
1 green bell pepper, chopped
1 cup barbecue sauce
15 ounces tomato sauce
2 cups cheddar cheese, shredded
For the Cornbread Topping:
1/2 cup yellow cornmeal
1/2 cup whole milk
1/2 cup all-purpose flour
1/3 cup granulated sugar
1/4 teaspoon salt
1 teaspoon baking powder
1 large egg
1/4 cup unsalted butter, melted
Instructions
1. Preheat the Oven: Preheat your oven to 400°F (200°C). Lightly grease a 9×9-inch baking dish with cooking spray.
2. Cook the Chicken: In a large skillet over medium heat, cook the ground chicken, chopped onion, and green bell pepper for approximately 5–6 minutes, breaking the chicken into smaller pieces. Continue until the chicken is fully cooked and reaches 165°F internally.
3. Prepare the BBQ Filling: Add the barbecue sauce and tomato sauce to the skillet. Stir well, bring to a gentle boil, then reduce the heat and simmer for 5 minutes until slightly thickened.
4. Make the Cornbread Batter: In a large mixing bowl, whisk together the cornmeal, milk, flour, sugar, salt, baking powder, egg, and melted butter until just combined. Avoid overmixing.
5. Assemble the Casserole: Spread the BBQ chicken mixture evenly in the prepared baking dish. Sprinkle the shredded cheddar cheese over the chicken, then gently spread the cornbread batter over the top.
6. Bake: Bake uncovered for 30–35 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the cornbread comes out without wet batter.
7. Rest and Serve: Remove from the oven and let the casserole rest for 5 minutes before slicing. Serve warm and enjoy!
Notes
BBQ Sauce: Use your favorite smoky or tangy barbecue sauce for the best balance of flavors.
Cheese Options: Sharp cheddar, Monterey Jack, or Colby Jack work beautifully.
Spicy Variation: Add diced jalapeños, chili flakes, or a pinch of cayenne pepper.
Cornbread Tip: Avoid overmixing the batter to keep the topping light and fluffy.
Make Ahead: Prepare the chicken filling up to 24 hours in advance and refrigerate. Make the cornbread batter just before baking.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Freezing: Freeze individual portions for up to 2–3 months for best quality.
Reheating: Reheat in a 350°F oven until the center reaches 165°F.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner, Main Course
- Method: Baking, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/6 casserole)
- Calories: 625 kcal
- Sugar: 28 g
- Sodium: 1080 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 66 g
- Fiber: 3 g
- Protein: 31 g
- Cholesterol: 145 mg