5 from 2 votes

Barbecue Chicken Cornbread Casserole

By: Julia Pacheco
This barbecue chicken cornbread casserole layers tangy BBQ chicken under sweet, savory cornbread for the ultimate comfort food mashup.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 5 servings
Save Recipe Pin Recipe Comment Print Recipe
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Ingredients 

  • 1 lb ground chicken , turkey OR beef
  • 1 yellow onion, diced
  • 1 cup barbecue sauce
  • 14 oz can tomato sauce
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 box jiffy corn muffin mix
  • 1 egg
  • ⅓ cup milk
  • ½ cup shredded cheddar cheese

Instructions 

  • Preheat oven to 350 degrees F.
  • To a large pan on the stove over medium high heat add in the ground chicken and onion break the chicken up and cook it through.
  • Stir in the barbecue sauce, tomato sauce and seasonings. Let simmer for 3 to 5 minutes stirring occasionally.
  • To a smaller bowl add in the jiffy corn muffin mix, egg, and milk. Stir well.
  • Spray a medium size casserole dish with nonstick spray then add the chicken barbecue mixture in and sprinkle the cheese on top then pour the corn muffin mix over the cheese. Bake for 30 minutes. Let sit for 5 minutes and enjoy.

Nutrition

Calories: 531kcal | Carbohydrates: 65g | Protein: 25g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 125mg | Sodium: 1973mg | Potassium: 999mg | Fiber: 6g | Sugar: 33g | Vitamin A: 914IU | Vitamin C: 8mg | Calcium: 178mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Let us know how it was!

About Julia Pacheco

Hello, I’m Julia Pacheco, and I’m so glad you’re here! I’m a published cookbook author with a passion for creating delicious, budget-friendly meals. My blog focuses on recipes that are accessible and enjoyable, because I truly believe in the power of food to heal, inspire, and bring people together. From early lessons in the kitchen with my mom to navigating life on WIC and food stamps, I’ve learned the value of making every meal count. Cooking has been my creative outlet, a way to connect with others, and it even helped me land my dream job.

Read More About Me

You May Also Like

5 from 2 votes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

5 Comments

  1. Kathleen Kenyon says:

    5 stars

    Kathleen here again! So I made this for my family using rotissererie chicken and it turned out good. I also added a tblp of sugar to the cornbread. Turned out great!

    Reply
  2. Kathleen Kenyon says:

    5 stars

    Just about every recipe that calls for cornbread on top is good! I used to make Jiffy with the directions on the box, but it always crumbled and got dry. So now especially when making the cornbread by itself as a side-dish I add a 1/2 cup of sour cream and a 1/2 of creamed corn.This way it turns out super moist.I also add about a tsp of sugar as we like sweet cornbread.Very easy recipe and super good!

    Reply
  3. Susan H. says:

    This looks yummy. Would this work with my own homemade cornbread on top or does it have to be Jiffy Cornbread mix?

    Reply
  4. R.D. says:

    Made this for dinner for friends dinner tonight. It was so simple to put together and ws such a big hit!
    Thank you!

    Reply
  5. Stevie says:

    Very good!! Easily adaptable to suit your family’s tastes. I pretty much made as written, but used smoked paprika instead and topped the cornbread with a sprinkle of more cheese. Everyone loved it. Will make again!

    Reply