BBQ Chicken with Cornbread Topper

I was at the book store the other day, browsing the clearance shelf and came across an America’s Favorites cookbook, featuring all kinds of casseroles and comfort foods.  I was browsing through and found this recipe.  The cornbread is what really attracted me.  I didn’t grow up eating much cornbread, but on the few occasions I did, I really enjoyed it.  So, I decided to give this a whirl.  It turned out to be a real hit.  My husband ate it for lunch and took leftovers to work to eat at dinner.  Even this little guy ate some once we convinced him that the chicken had “BQ sauce” on it.  This dish came together pretty quickly, so it is great to have on hand when time gets tight.  From start to finish, this took me about an hour.  The time would be greatly reduced if you started with thawed chicken, instead of being lazy like me and throwing frozen chicken into the skillet!

BBQ Chicken with Cornbread Topper

1 ½ pounds boneless, skinless chicken breasts, cut in ¾ inch cubes
1 can (15 oz) red beans, drained & rinsed
1 can (8 oz) tomato sauce
1 cup green bell pepper, chopped
½ cup barbecue sauce
1 package (6.5 oz) cornbread mix plus ingredients to prepare mix

Preheat oven to 375 degrees.

Cook chicken in a non stick skillet until cooked through.

Meanwhile, in a separate bowl, mix together beans, tomato sauce, pepper, and barbecue sauce.

Once chicken is cooked through, reduce heat to low.  Stir in bean mixture.  Cover and let simmer about 5 minutes.

Prepare cornbread mix according to package instructions.

Pour chicken mixture into an 8-inch casserole dish.  Spoon cornbread batter evenly over chicken mixture.  Bake 15-18 minutes or until a toothpick inserted into the center of the cornbread layer comes out clean.

Recipe Adapted from America’s Favorites: Casseroles & One-Dish Meals