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August 31, 2011
Barbecued Chicken Bake
Poultry Classics
Prep time:
20 minutesbaking time:
15 to 18 minutes“This recipe was one of Grandma's favorites to bring to potluck dinners with neighborhood friends.”
Ingredients
Serves 8
- 1 1/2 pounds boneless, skinless chicken breasts and thighs
- 1 (15-ounce) can red beans, drained and rinsed
- 1 (8-ounce) can tomato sauce
- 1 cup chopped green bell pepper
- 1/2 cup barbecue sauce
- 1 (6.5-ounce) envelope corn bread mix
- Ingredients for corn bread mix
Directions
1
Preheat the oven to 375°F. Cut chicken into 3⁄4-inch cubes. Heat large nonstick skillet over medium heat.
2
Add chicken to skillet; cook and stir until cooked through, about 5 minutes.
3
Combine chicken, beans, tomato sauce, bell pepper and barbecue sauce in 8-inch microwavable ovenproof dish.
4
Loosely cover the chicken mixture with plastic wrap. Microwave on MEDIUM-HIGH (70% power) until heated through, about 8 minutes, stirring after 4 minutes. While chicken mixture is heating, prepare corn bread mix according to package directions. Spoon batter over chicken mixture.
5
Bake until toothpick inserted in center of corn bread layer comes out clean, about 15 to 18 minutes.
6
For a spicier version of this recipe, add a few drops of hot pepper sauce when adding ingredients in step 3.
Variations(0)
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grandma's secret
grandma's secret
Grandma's secret for cutting boneless, skinless chicken breasts and other raw meat into uniform pieces was to partially freeze the chicken breasts until they were firm (but not frozen through). Then she would cut the chicken-breast meat to the desired size of strips, chunks or cubes.
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