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ShareCornbread-Topped BBQ Chicken
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(18)
Makes: 6
servings
Prep:
20 mins
Start to Finish: 45 mins
Start to Finish: 45 mins
Ingredients
- 1 tablespoon olive oil
- 1/2 onion, finely chopped
- 1 red or green bell pepper, diced
- 1 small jalapeno 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 ounce box cornbread mix
- 1 egg, beaten
- 3 tablespoons reduced-fat milk
- 1/2 cup (2 oz) shredded white cheddar
Directions
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 jalapeno 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. Makes 6 servings.
Nutrition Facts
- Servings Per Recipe 6
- Calories(kcal)420,
- Protein(gm)23,
- Carbohydrate(gm)48,
- Fat, total(gm)15,
- Cholesterol(mg)101,
- Saturated fat(gm)6,
- Dietary Fiber, total(gm)4,
- Sodium(mg)1272,
- Percent Daily Values are based on a 2,000 calorie diet
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