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Chuckwagon Chicken Bake
Poultry Classics
Prep time:
10 minutesBake time:
15-17 minutes“Cowboy cooking comes home! Barbecue-flavored chicken and red beans get a golden corn bread topping for an easy, hearty dish. ”
Ingredients
Serves 6
- 1 1/2 cups cooked, cubed chicken
- 1 can ( 15 ounces) light red kidney beans, rinsed and drained
- 1/2 cup chopped green bell pepper ( about 1/2 large)
- 1/2 cup chopped red bell pepper (about 1/2 large)
- 1 can (8 ounce) tomato sauce
- 1/2 cup barbecue sauce
- 1 package (6 1/2 ounce) complete corn bread mix
- 2/3 cup milk
Directions
1
Preheat oven to 375°F.
2
Combine chicken, beans, bell peppers, tomato sauce and barbecue sauce in an 8- x 8-inch microwave-safe baking dish.
3
Microwave chicken mixture on HIGH, covered, until heated through, about 3 minutes.
4
Meanwhile, combine corn bread mix and milk and mix well. Spoon over chicken mixture.
5
Bake until corn bread topping is golden and a toothpick inserted in center comes out clean, about 15 to 17 minutes. Serve immediately.
Variations(0)
Reviews(0)
Serving Suggestion
Serving Suggestion
Steamed broccoli rounds out the meal. For dessert, serve a nice cherry cobbler with vanilla ice cream.
Grandma's Secret Tip
Grandma's Secret Tip
For a sweeter taste that goes well with the corn bread, you may substitute a 15 ounce can of baked beans for the red kidney beans.
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