Barbecued Chicken and Cornbread Casserole
–1 pound of cooked, or practically cooked chicken, cubed or shredded
–1 small sweet potato, peeled and cut in 1-inch chunks
–1 red onion, diced
–1 cup frozen or fresh corn
–1 bottle of your favorite barbecue sauce (18 oz)
–1/4 cup hot water
cornbread topping:
use a mix and follow the directions on the box (minus the oil or butter)
The Directions.
Spray the inside of your stoneware with cooking spray. Cut up the chicken and sweet potato, and add to the Beanpot. Add the corn. Empty the contents of the barbecue sauce bottle, and then add 1/4 cup of hot water to the bottle, shake, and pour that out, too. Mix well with a spoon.
In a separate bowl, mix together the cornbread topping. You don’t need to mix well, I just used a fork. Spread the topping on to the chicken mixture.
Cover and cook on 250 degrees for 6-8 hours.
