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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

BBQ CHICKEN CORNREAD CASSEROLE Recipe

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This recipe for BBQ CHICKEN CORNREAD CASSEROLE is from EPIC YOUTH POSSE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 LB BONELESS, SKINLESS CHICKEN THIGHS
1 SMALL GREEN PEPPER, DICED (ABOUT 1 CUP)
1 SMALL YELLOW ONION, DICED (ABOUT ONE CUP)
1 C BBQ SAUCE
¼ LB SHARP CHEDDAR CHEESE, SHREDDED (ABOUT 1CUP), NOT NEEDED UNTIL DAY OF COOKING
1 BOX JIFFY CORN MUFFIN MIX
1 EGG
⅓ C MILK, NEEDED DAY OF COOKING
Directions:
Directions:
1. Add chicken thighs, green pepper, onion & BBQ sauce to slow cooker.
2. Cover & cook on low for 3-6 hours until chicken is cooked through & onions & peppers are soft.
3. Shred chicken & return to slow cooker. Cover with cheddar cheese.
4. In a bowl, prepare corn muffin mix according to directions on package. Pour corn muffin, mix into slow cooker.
5. Add lid & cook on high setting for 1 hour or until cornbread is cooked through.

TO FREEZE:
Combine all ingredients(except cheese & corn muffin mix) in a gallon-sized plastic freezer bag. Remove as much air as possible, seal & freeze for up o three months. When ready to eat, thaw overnight in refrigerator. Add to slow cooker & cook on low for 3-6 hours or until chicken is cooking through. Shred chicken & return to slow cooker. Top with shredded & cheese & assembled corn muffin batter. Add lid & cook on high setting for 60 minutes or until cornbread is cooked through.

 

 

 

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