BBQ Chicken Cornbread Casserole

5 from 6 votes

A cheesy, sweet, and tangy casserole made with barbecue chicken and a crispy cornbread topping.

Course Dinner

Cuisine American, Southern

Keyword barbecue chicken casserole, bbq chicken casserole recipe, bbq chicken cornbread casserole, Chicken Cornbread Casserole, Cornbread Casserole

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 499kcal

Author Blair Lonergan

1 tablespoon olive oil
1 small onion, diced
1 medium green bell pepper, diced
¾ cup barbecue sauce
1 cup frozen corn kernels (you do not need to thaw the corn in advance)
1 (14.5 ounce) can petite diced tomatoes, not drained
9 ounces (about 1 ¾ cups) cooked, diced chicken
1 cup (4 ounces) grated sharp cheddar cheese, divided
1 (8.5 ounce) box cornbread mix plus ingredients called for on the package (I use Jiffy brand)

Preheat oven to 350°F (180°C). Spray an 11 x 7-inch baking dish (or other 2-quart baking dish) with cooking spray; set aside.
Heat the olive oil in a large skillet over medium-high heat. Cook onion and bell pepper just until tender, about 3 minutes. Reduce heat to low, add barbecue sauce, and simmer until the mixture thickens slightly, about 1-2 minutes. Stir in frozen corn, tomatoes with their juices, chicken, and ½ cup of the cheddar cheese. Taste the filling and season with salt and pepper if desired.
Transfer the chicken mixture to the prepared baking dish.
In a separate bowl, prepare the cornbread batter according to package instructions. Stir in remaining ½ cup of cheese.
Spread cornbread batter over chicken mixture. I like to do this by using a large spoon to dollop the batter all over the top of the casserole. Then use the back of the spoon to gently spread it around until it covers most of the dish.
Bake for 30-35 minutes, or until the crust is golden brown and cooked through.