BBQ Chicken Cornbread Casserole

I had a quantity of leftover roast chicken leftover from when I roasted my chicken the other day. I had enough for sandwiches and at least one casserole.  I decided today that I was going to make a casserole, but I did not want a traditional chicken casserole with a creamy sauce, rice or pasta, etc. I wanted something that was deliciously different.

This recipe on Dinner then Dessert really appealed to me, or at least the idea of it did.  A tangy BBQ bas of chicken, topped with cheese and then cornbread. It sounded delicious.  I didn’t have ground chicken however, just already cooked chicken, so I took the inspiration and then flew with it in my own delicious direction!

 

 

There are basically three layers to this tasty casserole. A delicious BBQ chicken base. A layer of cheese.  A tasty light cornbread topping!

For the base you will need leftover cooked chicken. You can poach chicken specifically to use in this or you can use chicken leftover from a roast dinner or even meat from a rotisserie chicken. All will work well. I have a tutorial on how to cook chicken in the microwave for use in things like casseroles here.

The chili powder that I used here is North American chili powder, which is not pure chili powder. It has some heat, but it has other things added to it and is not just ground chilies. If all you have is the pure chili powder, you will not need this much. Play it by ear and by taste.

Use a BBQ sauce that you really enjoy and that has a robust flavor. I used a new one that I purchased just recently and that I enjoyed. I am trying as much to buy Canadian products at the moment which means I am somewhat limited.  If you choose one with a robust flavor, you will not need to use as much of it as you will if you use one with a weaker flavor.  Tasting will be your best friend here so do taste and adjust accordingly.

There is no substitute for real butter.  Nothing else quite comes up to it in flavor. 

In the UK you can use fine polenta instead of cornmeal. Also, large eggs in North America are medium eggs in the UK.

 

 

  

Yield: 4 servings

Author: Marie Rayner

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BBQ Chicken Cornbread Casserole

Prep time: 20 MinCook time: 35 MinInactive time: 5 MinTotal time: 1 Hour

Fabulously tasty, family friendly, easy to make and a delicious use of leftover cooked chicken

Ingredients

For the BBQ Chicken Base:

• 2 TBS butter
• 1 small onion, peeled and chopped
• 1/2 green pepper, trimmed and chopped
• 2 cups (250g) cubed cooked chicken
• 2 TBS flour
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1 tsp chili powder
• 1/4 tsp black pepper
• 1/4 cup (62g) your favorite BBQ sauce
• 1 1/2 cups (360ml) chicken stock
• 1 cup (175g) frozen corn, thawed

You will also need:

• 1 cup (120g) grated medium cheddar cheese

For the topping:

• 1/2 cup (63g) all-purpose plain flour
• 1/2 cup (85g) cornmeal
• 1/3 cup (57g) granulated sugar
• 1/4 tsp salt
• 1 tsp baking powder
• 1 large egg
• 1/2 cup (120ml) whole milk
• 1/4 cup (57g) butter, melted

Instructions

1. Preheat the oven to 400*F/200*C/ gas mark 6. Butter a casserole dish sized 7 inches by 11 inches. Set aside.
2. Melt the butter for the chicken filling in a large skillet. Once it begins to foam add the onion and the green pepper. Cook, stirring frequently until it begins to soften and caramelize in a few places.
3. Sprinkle the flour over top, along with the chili powder, salt, garlic and pepper. Whisk in the chicken stock. Cook, stirring, until the mixture bubbles and thickens. If it is too thick you can add a bit more chicken stock.
4. Whisk in the barbeque sauce. Taste and adjust seasoning as required.
5. Fold in the chicken and the corn, combining everything well together. Pour this mixture into the prepared baking dish.
6. Level it out and top with the cheese in an even layer.
7. For the topping, whisk the flour, cornmeal, sugar, baking powder and salt together in a bowl.
8. Whisk the milk, egg and melted butter together in another bowl.
9. Add the liquid ingredients all at once to the dry. Mix only to combine and then pour this mixture over top of the cheese layer in the baking dish.
10. Bake for 30 to 35 minutes until risen and golden brown. The filling should be bubbling underneath.
11. Let sit for 5 minutes before serving.

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