October 3, 2011

Chuckwagon Chicken Bake

Oven-baked Chicken Dishes

10 mins.

15 minutes

“Cowboy cooking comes home! Barbecue-flavored chicken and red beans get a golden corn bread topping for an easy, hearty dish.”

1
Preheat oven to 375°F. Combine the chicken, beans, green bell pepper, red bell pepper, tomato sauce and barbecue sauce in an ungreased, microwave-safe, 8-inch square baking dish.
2
Cover the baking dish and microwave on HIGH until heated through, about 3 minutes.
3
Meanwhile, combine the corn bread mix and milk. Mix well. Spoon over the chicken mixture.
4
Bake until the corn bread topping is golden and a toothpick inserted in the center comes out clean, 15–17 minutes. Serve immediately.

Steamed broccoli rounds out the meal. For dessert, serve a nice cherry cobbler with vanilla ice cream.

For a sweeter taste that goes well with the corn bread, you may substitute a 15 oz. can of baked beans for the red kidney beans.

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