BBQ Chicken Cornbread Bake
Description
Leftover chicken tossed with BBQ sauce makes a hearty topping for a cheesy, twice-baked cornbread casserole that's sure to become a weeknight favorite.
Ingredients
•
cooking spray
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1 (14 3/4 ounce) can cream-style corn
•
1 (8 1/2 ounce) box dry corn muffin mix (such as Jiffy®)
•
1 cup frozen corn kernels, thawed
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1 cup plain Greek yogurt
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2 large eggs
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2 cups chopped cooked chicken
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1 cup barbeque sauce
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1 cup shredded Cheddar cheese
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking dish with cooking spray.
2
Mix cream-style corn, muffin mix, corn, yogurt, and eggs together in a large bowl. Pour into the prepared dish.
3
Bake in the preheated oven for 30 minutes.
4
While casserole bakes, toss chicken with barbecue sauce.
5
Remove casserole from oven. Top with chicken mixture and sprinkle with Cheddar cheese.
6
Return to the oven and bake until cheese melts and chicken is heated through, about 15 minutes.