BBQ Chicken Cornbread Casserole

Course: Main Course

Cuisine: American

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: servings

Calories: 363kcal

Author: Lauren

This BBQ Chicken Cornbread Casserole is the ultimate comfort food mashup, made with saucy BBQ chicken, black beans, sweet corn, melty cheddar, and a golden cornbread topping. It’s ready in just 40 minutes and bakes in one dish for an easy weeknight dinner that’s hearty, flavorful, and guaranteed to have everyone going back for seconds!

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Ingredients

For the BBQ chicken filling:

3 cups cooked shredded chicken (400g)
1 cup black beans (170g) drained and rinsed
1 cup corn (143g) canned, frozen or fresh
1/2 cup finely diced red onion (75g)
3/4 cup barbecue sauce (180g)
1/4 cup low-sodium chicken broth (60g)
1 tsp. smoked paprika
1/2 tsp. garlic powder
1 cup shredded cheddar cheese (112g)

For the cornbread topping:

1 (8.5-oz.) box corn muffin mix such as Jiffy
1 large egg
1/3 cup milk
Optional for serving: chopped green onions, sliced pickled jalapeños, extra barbecue sauce

Instructions

Preheat the oven to 400°F. Lightly spray an 8x8-inch baking dish with cooking spray.
Add the chicken, black beans, corn, red onion, barbecue sauce, chicken broth, smoked paprika and garlic powder to the baking dish. Stir until well combined and spread into an even layer.
Sprinkle the shredded cheddar evenly over the chicken mixture.
In a medium bowl, whisk together the egg and milk. Add the corn muffin mix and stir just until combined. Do not overmix.
Spoon the cornbread batter evenly over the cheese and gently spread it toward the edges of the baking dish.
Bake uncovered for 20–25 minutes, or until the cornbread is golden brown and cooked through in the center and the BBQ chicken filling is hot and bubbling around the edges. If the topping starts browning too quickly, loosely cover with foil for the remaining baking time.
Let the casserole rest for 5–10 minutes before serving.
Top with chopped green onions, sliced jalapeños and an extra drizzle of barbecue sauce, if desired.

Notes

Store: Let the casserole cool, then cover the baking dish tightly or transfer individual portions to airtight containers. Refrigerate for up to 4 days.

Reheat: Reheat individual portions in the microwave until warmed through. You can also reheat the entire casserole, covered with foil, in a 350°F oven until hot.

Freeze: Let the casserole cool completely, then portion into freezer-safe containers or wrap the entire casserole tightly. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating for the best texture.

Nutrition