Casseroles are always a great choice when you have proteins left over or a couple extra vegetables you want to use up. Adding a tangy BBQ sauce makes this casserole a kid favorite as well.
Casseroles are those wonderful dinners that you can either make and eat the same evening or prepare and stick in the freezer for later in the week when you only have enough time to stick something in the oven. But casseroles can sometimes lean toward the heavy side with all the sauces and canned soups used to make them. Ladies’ Home Journal thought of a way to lighten up the delicious chilly night dinner though. They suggested using a barbecue sauce instead of a heavy cream-based soup. The tangy sauce not only made for a nice change of pace, but it got my toddler excited about dinner as well. And anything that can turn my son onto chicken (besides deep-frying it) gets a big fat plus in my book.
BBQ chicken casserole
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 1 red bell pepper, chopped
- 1 cup frozen corn
- 2 boneless, skinless chicken breasts, cooked and shredded
- 1 cup barbecue sauce
- 1 (6 ounce) package cornbread stuffing mix
- 1/2 cup low-fat milk
- 1 cup shredded cheddar cheese
- Preheat the oven to 375 degrees F.
- Heat the oil in a large saucepan over medium-high heat. Add the onions and cook until tender, about three minutes. Add the pepper and corn and cook another three minutes.
- Reduce the heat to low. Stir in the chicken and barbecue sauce and heat through. Transfer the chicken mixture to a 2-quart baking dish and set aside.
- In a large bowl mix together the stuffing mix, milk and cheese. Spread it evenly over the barbecue chicken mixture. Bake for 20 – 25 minutes or until topping is golden brown and the sauce bubbles.
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