Recipe Background
When you're dreaming of a meal that feels like a picnic fused with a backyard barbeque but it's cold outside and you can't get to your grill, believe it or not, your dreams can still come true! BBQ Chicken Bread Bake makes your cravings a reality thanks to the juicy chicken, smothered in a tangy barbeque sauce that tastes like summertime every time. To give you all the picnic vibes, you get hints of sweet apple and lots of fluffy cornbread, which should feel sunny even if it's gloomy outside. Here's to indoor picnics and flavors from the warmer seasons! BBQ Chicken Bread Bake is truly a dream come true!
When you're dreaming of a meal that feels like a picnic fused with a backyard barbeque but it's cold outside and you can't get to your grill, believe it or not, your dreams can still come true! BBQ Chicken Bread Bake makes your cravings a reality thanks to the juicy chicken, smothered in a tangy barbeque sauce that tastes like summertime every time. To give you all the picnic vibes, you get hints of sweet apple and lots of fluffy cornbread, which should feel sunny even if it's gloomy outside. Here's to indoor picnics and flavors from the warmer seasons! BBQ Chicken Bread Bake is truly a dream come true!
Ingredients
- 1 (8.5-ounce) package cornbread or muffin mix
- 6 tablespoons butter divided
- 1 large sweet onion thinly sliced
- 2/3 cup barbeque sauce divided
- 2 cups chicken cooked and diced
- 2 large eggs beaten
- 1 cup half-and-half cream
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/4 cups Monterey Jack cheese shredded
- 1 small green apple peeled and diced
- chives to taste, minced
Directions
- Grease and flour an 8-inch square baking pan.
- Grease another 8-inch square baking dish.
- Prepare the cornbread in the prepared (greased and floured) baking pan according to the package directions. Allow the cornbread to cool.
- Reduce the oven temperature to 375 degrees F.
- In a small skillet over medium heat, melt 2 tablespoons of the butter.
- Add the onion to the butter and cook, while stirring, until softened.
- Lower the heat to medium-low and cook until the onions are deep golden-brown and caramelized, about 30-40 minutes.
- Transfer the onions away from the heat and set aside.
- In a bowl, pour 1/4 cup of the barbeque sauce over the chicken and toss to coat.
- Cube the cornbread and place the cubes in a large bowl.
- In a microwave-safe bowl, heat the remaining butter on high until melted, about 30 seconds.
- Whisk the eggs, the cream, the salt, and the pepper into the melted butter.
- Add the caramelized onions to the butter mixture.
- Pour the butter mixture over the cornbread cubes.
- Add the chicken, the cheese, and the apple to the cornbread mixture and gently toss to combine.
- Pour the mixture into the remaining prepared baking dish.
- Bake the mixture until the casserole is bubbly and the top is golden brown, about 35 minutes.
- Drizzle the remaining barbeque sauce over the bread pudding.
- Sprinkle with the chives.
- Serve.
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