Barbecue Chicken Cornbread Bake {With Bush’s New Sweet Heat Beans}

A barbecue chicken cornbread casserole made with a cornbread bottom, rotisserie chicken, barbecue sauce, Mexicorn, and Bush’s new Sweet Heat Beans! #sponsored #DoneThis
 

This recipe will also work with leftover chicken that you might have on hand. I love casseroles, but my husband not so much, so when I do make them it’s usually hit or miss. I can say that he thought this barbecue chicken bake was really good. 

When I assembled the casserole I planned on using regular baked beans, but quickly changed my mind and used Bush’s new Sweet Heat Beans. My first thought was the beans might be too spicy for the kids, but it was the total opposite. The sweet heat beans had the perfect combination of sweet and hot and the flavors took my casserole over the top. 

This barbecue chicken bake starts with a baked cornbread bottom, that is topped with a barbecue chicken and baked bean mixture, and topped with cheese. I literally had dinner on the table in a little over 30 minutes. Pair this dish with a vegetable and salad to complete your meal.

Start by pre-heating the oven to 375 degrees. Spray a 13 x 9 inch baking pan with non stick spray. In a large bowl prepare the cornbread muffin mix according to the package directions (adding the eggs and milk). Pour the cornbread muffin mix into the baking pan and bake for 17 – 22 minutes or until lightly golden brown and cooked through. 

While the cornbread bakes prepare the barbecue chicken mixture. Remove the meat from a rotisserie chicken and break into pieces; set aside. In a large skillet over medium heat, add the olive oil, chopped onion and bell pepper. 

Cook until the veggies start to sweat and the onions become translucent in color; add the minced garlic and saute the mixture for an additional minute. Add the chicken, pepper to taste, Mexicorn, beans and barbecue sauce. Lightly mix to combine. 

Bring the mixture to a light boil and then reduce heat to low and simmer for 10 minutes. Remove from the heat and set aside. Remove the cornbread from the oven and top the baked cornbread with the chicken mixture; add the shredded cheese on top, and place the pan back into the oven and bake just until the cheese melts (about 5 -7 minutes).

Remove the casserole form the oven, cool, slice, and enjoy! I hope you’ll give this recipe a try, because this is a delicious dish that  your whole family will love! 


Barbecue Chicken Cornbread Bake
{mommyskitchen.net}

2 – package sweet yellow cornbread & muffin mix + ingredients listed on the package to make cornbread (milk and eggs)
3 – cups rotisserie chicken, cut into bite size pieces 
1/2 – tablespoon olive oil 
1/2 – cup green pepper, chopped
1/2 cup onion, finely chopped
1 – clove garlic, minced
1 – (11 ounce) can Mexicorn, drained
pepper, to taste
1 – (22 ounce) can Bush’s Sweet Heat Beans
2 – cups your favorite barbecue sauce 
1 1/2 – 2 cups shredded sharp cheddar or Mexican blend cheese

1. Preheat oven to 375 degrees. Spray a 13 x 9 inch baking pan with non stick spray. In a large bowl prepare the cornbread muffin mix according to the package directions (adding the eggs and milk). 

2. Pour the cornbread muffin mix into the baking pan and bake for 17 – 22 minutes or until lightly golden brown and cooked through. 

3. While the cornbread bakes prepare the barbecue chicken mixture. Remove the meat from a whole rotisserie chicken and break into pieces; set aside. 

4. In a large skillet over medium heat, add the olive oil, chopped onion and bell pepper. Cook until the veggies start to sweat and the onions become translucent in color; add the minced garlic and saute the mixture for one minute.   

5. Add the chicken, pepper to taste, Mexicorn, sweet heat beans and barbecue sauce. Lightly mix to combine. Bring the mixture to a light boil and then reduce heat to low and simmer for 10 minutes. Remove the skillet from the heat and set aside.   

6. Remove the cornbread from the oven and top the baked cornbread with the chicken mixture; sprinkle the shredded cheese evenly on top, and place the pan back into the oven. Bake the casserole just until the cheese melts (about 5 -7 minutes). Remove the casserole from the oven, cool, slice and serve.  

Cook’s Note: This recipe can easily be cut in half to make a 8 x 8 inch dish. Use 1 package sweet cornbread mix (prepared), 1/4 cup chopped onion, 1/4 cup chopped green pepper, 2 cups chicken, 1 cup corn, 1 1/2 cups barbecue sauce, 1 cup sweet heat beans, and 1 cup shredded cheese. If the sweet heat beans a too spicy substitute with another variety of Bush’s Baked Beans or Grillin Beans. 

Disclosure: I am a proud Bush’s Beans brand ambassador. I have been compensated for my time and efforts in creating this post. As always all opinions stated above are 100% entirely own. 

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