No photo for this one. I apologize to those of you who look forward to my attempts at novice food photography. Casseroles are difficult to cast in an attractive light but this one is just too darn good (and easy) not to share. I don't even care how "white-trash" it may sound. It really is that good...
Cornbread-Topped BBQ Chicken
1/2 onion, finely chopped
1 red or green bell pepper, diced
3 cups shredded cooked chicken (3 medium-sized chicken breasts)
1 cup prepared barbecue sauce
1/4 cup chicken broth
1 (8.5 oz.) box cornbread mix (such as Jiffy)
1 egg, beaten
3 tablespoons milk
1/2 cup shredded cheddar cheese
Heat oven to 375. In a saucepan, saute onion over medium-high heat. Cook until onion is soft, about 4 minutes. Add bell pepper and cook another 4 minutes. Remove from heat and stir in chicken, barbecue sauce and broth. Transfer mixture to a 1 1/2-quart baking dish and set aside.
In a bowl, combine cornbread mix, egg, milk and cheese; stir just until combined. Spoon batter in mounds over chicken. Bake until cornbread is cooked through and juices are bubbling, about 25 minutes.
*Serve with a fresh green salad or steamed veggies.
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