Cornbread-Topped BBQ Chicken

By mamacasma

We combined all your favorite barbecue flavors in one easy dish. Add more jalapeno if you like it spicy.

Ingredients

• 1 Tbsp. olive oil
• 1/2 onion, finely chopped
• 1 red or green bell pepper, diced
• 1 small jalapeño pepper, finely chopped
• 3 cups (1 lb.) shredded cooked chicken
• 1 cup prepared barbecue sauce
• 1/4 cup low-sodium chicken broth
• 1 8-1/2-oz box corn bread mix
• 1 egg, beaten
• 3 Tbsp. reduced-fat milk
• 1/2 cup (2 oz.) shredded white cheddar

Details

Servings 6

Preparation

Step 1

1. Heat oven to 375 degrees F. In a saucepan, combine olive oil and onion over medium-high heat. Cook until onion is soft, about 4 min. Add bell pepper and jalapeño and cook another 4 min, stirring occasionally. Remove from heat and stir in chicken, barbecue sauce and broth; heat through. Transfer mixture to a 1 1/2- to 2-qt baking dish and set aside.

2. 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 min.