Ree Drummond's BBQ chicken cornbread bake is like a backyard BBQ in one pan

If there's one thing I can always count on to bring everyone to the table, it's a cheesy casserole fresh from the oven. This BBQ chicken cornbread bake is hearty, easy to make, and packed with bold barbecue flavor. Using rotisserie chicken keeps the prep simple, while baked beans and your favorite barbecue sauce turn the filling into a sweet, smoky mixture that's pure comfort food. Top it all with a fluffy cornbread topping, a sprinkle of cheddar cheese, and you've got a dinner that's guaranteed to disappear fast.

This recipe is like a backyard barbecue in casserole form. You get all the flavors of barbecue chicken and cornbread without having to babysit it all day. The creamy cornbread topping bakes up golden brown with crisp edges, while the filling stays rich and saucy underneath. And don't skip the quick cucumber and onion salad! Its cool, tangy crunch is the perfect contrast to the rich, savory bake.

Can you make BBQ chicken cornbread bake ahead of time?

You can prepare the BBQ chicken filling up to 1 day in advance and refrigerate it. When you're ready to bake, gently warm the filling in the skillet, mix up the cornbread batter, spread it over the filling, top with the cheese, and bake as directed. The cucumber salad can also be made up to 1 day ahead and refrigerated until serving.

Can you use leftover chicken instead of rotisserie chicken?

Absolutely. Any cooked, shredded chicken will work well in this recipe, including leftover grilled chicken, baked chicken breasts, or poached chicken.

Yields: 6 servings

Prep Time: 25 minutes

Total Time: 1 hour 15 minutes

Ingredients

• 6 tbsp. apple cider vinegar
• 2 tsp. sugar
• 2 tbsp. kosher salt
• 1 tsp. black pepper
• 2 cucumbers, thinly sliced
• 1 red onion, half thinly sliced and half chopped
• 1 tbsp. olive oil
• 3 garlic cloves, finely chopped
• 1 green bell pepper, chopped
• 3 c. shredded rotisserie chicken
• 1 (15-ounce) can baked beans
• 1 c. barbecue sauce
• 4 green onions, thinly sliced
• 6 tbsp. salted butter, melted
• 1 c. sour cream, at room temperature
• 1 (14.75-ounce) can creamed corn
• 1 large egg, at room temperature
• 1 (8.5-ounce) box corn muffin mix
• 1 c. shredded cheddar cheese (about 4 oz.)

Directions

1. Whisk the vinegar, sugar, 1 tablespoon salt, and ½ teaspoon pepper in a medium bowl. Add the cucumbers and sliced red onion and toss to combine. Cover and refrigerate until ready to serve.
2. Preheat the oven to 350˚F. Heat the olive oil in a 12-inch cast-iron skillet over medium heat. Add the garlic, bell pepper, chopped red onion, 1 teaspoon salt, and the remaining ½ teaspoon pepper and cook, stirring frequently, until softened, about 5 minutes.
3. Fold in the chicken, beans, barbecue sauce, 3 green onions, and 1 teaspoon salt. Bring to a boil, then remove from the heat.
4. Make the cornbread: Stir together the melted butter, sour cream, creamed corn, and egg in a large bowl. Stir in the corn muffin mix and the remaining 1 teaspoon salt until just combined. Fold in ½ cup of the shredded cheese.
5. Dollop the cornbread mixture over the chicken mixture and spread in an even layer. Sprinkle with the remaining ½ cup shredded cheese.
6. Bake until the cornbread is set and golden brown, 40 to 45 minutes. Let cool 10 minutes. Sprinkle with the remaining green onion and serve with the cucumber salad.