Barbecue Chicken Cornbread Casserole

A Cheesy, sweet and tangy cornbread casserole made with barbecue chicken and a crispy cornbread topping.

Total Time: 45 minutes

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This Barbecue Chicken Cornbread Casserole is an easy dinner recipe that comes together with a few pantry staples in just 15 minutes! Made with sweet and tangy barbecue chicken and a cheesy crispy cornbread topping, so delicious!

Sometimes my lack of grocery store motivation results in chicken nuggets for dinner, or buttered noodles with frozen broccoli. Hey, it happens to the best of us! But other times, an attempt to delay the necessary shopping trip spawns great creativity and I end up with a pantry meal that we all devour. Those are the pleasant surprises that really make me happy…

This Barbecue Chicken Cornbread Casserole was the latter – a last-minute easy dinner that I threw together when I was looking into a very bare refrigerator with 3 very hungry little boys staring at me across the counter.

I literally pulled together each of these ingredients from my cabinets, freezer, or refrigerator and dinner was in our bellies about 45 minutes later. Can’t beat that!

Easy, Fuss Free and Delicious!

Best of all, the Cornbread Casserole is a complete meal in one pan. You don’t have to scramble to pull together a side dish or veggies at the last minute, since the filling is loaded with plenty of bell peppers, onions, tomatoes, and corn.

A small amount of leftover (or rotisserie) chicken goes a long way and adds a protein boost; or you can substitute a can of beans for the meat and create a vegetarian option. It’s cheesy, it’s sweet, it’s tangy, it’s filling, it’s comforting, and it’s finished with a delicious cornbread crust!

Tips For Making This Chicken Cornbread Casserole:

• If you don’t have leftover chicken use a rotisserie chicken to speed things up
• You could also use leftover turkey or cooked ham instead of chicken
• Replace the meat altogether with a can of beans or lentils for a veggie option
• This is a great way to use leftover veg so throw in whatever you have
• If you don’t have cheddar try using another good melting cheese with strong flavor such as fontina, gruyere or provolone

I hope that your family enjoys this supper as much as mine does, and I hope that it saves you from at least one stressful trip to the grocery store!

More Delicious Casserole You Might Like:

• Dump and Bake Chicken Cornbread Casserole
• Dump and Bake Hash Brown Breakfast Casserole
• Easy Broccoli Casserole
• Green Bean Casserole with Bacon

Did you try this recipe? Don’t forget to rate it and leave me a comment below! You can follow me on Facebook, on Instagram, on Pinterest, and on Twitter!

5 from 2 votes

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Barbecue Chicken Cornbread Casserole

A Cheesy, sweet and tangy cornbread casserole made with barbecue chicken and a crispy cornbread topping.

Course Main Course

Cuisine American

Keyword Chicken Cornbread Casserole, Cornbread Casserole

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 6 servings

Calories 499 kcal

Author The Seasoned Mom

Ingredients

• 1 tablespoon olive oil
• 1 onion diced
• 1 green bell pepper diced
• ¾ cup barbecue sauce
• 1 cup frozen corn kernels you do NOT need to thaw the corn in advance
• 1 14.5 ounce can petite diced tomatoes, NOT drained
• 9 ounces about 1 ¾ cup cooked, diced chicken
• 1 cup 4 ounces grated cheddar cheese, divided
• 1 8.5 ounce box cornbread mix (I used Jiffy), plus ingredients called for on the box

Instructions

1. Preheat oven to 350F (180C). Spray an 11 x 7-inch baking dish with cooking spray and set aside.

2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook onion and bell pepper just until tender (about 3 minutes). Reduce heat to low, add barbecue sauce, and simmer until thickens slightly (about 1-2 minutes). Stir in frozen corn, tomatoes, chicken, and ½ cup of the cheddar cheese.
3. Transfer chicken mixture to prepared baking dish.
4. In a separate bowl, prepare cornbread batter according to package instructions. Stir in remaining ½ cup of cheese.
5. Spread cornbread batter over chicken mixture. I like to do this by using a large spoon to dollop the batter all over the top of the casserole. Then use the back of the spoon to gently spread it around until it covers most of dish.
6. Bake for 30-35 minutes, or until crust is golden brown and cooked through.

Recipe Notes

• If you don't have leftover chicken use a rotisserie chicken to speed things up
• You could also use leftover turkey or cooked ham instead of chicken
• Replace the meat altogether with a can of beans or lentils for a veggie option
• This is a great way to use leftover veg so throw in whatever you have
• If you don't have cheddar try using another good melting cheese with strong flavor such as fontina, gruyere or provolone

Nutrition Facts

Barbecue Chicken Cornbread Casserole

Amount Per Serving

Calories 499 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 6g38%

Cholesterol 35mg12%

Sodium 883mg38%

Potassium 1344mg38%

Carbohydrates 73g24%

Fiber 9g38%

Sugar 34g38%

Protein 17g34%

Vitamin A 1050IU21%

Vitamin C 70.1mg85%

Calcium 347mg35%

Iron 7.1mg39%

* Percent Daily Values are based on a 2000 calorie diet.