Recipe Background
BBQ Chicken Bread Bake: a hearty dish with a perfect balance of sweet and tangy barbecue flavors.
I remember whipping up this BBQ Chicken Bread Bake the first weekend I spent in my quaint new apartment. Moving can be daunting, but the thrill of unpacking boxes was made warmer by the scent of sweet onions slowly caramelizing on my stove. That Saturday morning, I found a half-empty cornbread mix tucked in a cupboard and was inspired to get creative. After a quick dash to the neighborhood market for fresh chives and a green apple, I was ready to bring my vision to life.
Cooking in that tiny kitchen brought a comforting sense of beginning. The diced chicken mingled perfectly with tangy barbecue sauce, a delightful contrast to the sweetness of the onions. Including a dash of salt and pepper was crucial, ensuring the flavors didn’t swing too far to one side. Letting the cornbread cool ensured it wouldn’t break apart, keeping the dish hearty and robust.
The final touch was a generous sprinkle of shredded Monterey Jack, which melted warmly in the oven, giving the bake a bubbly golden top. A drizzle of barbecue sauce at the end made it picture-perfect and deliciously aromatic. Truly, allowing the mixture to settle for a few minutes before serving ensured each slice held its own—a satisfying triumph for my first meal created in the new abode.
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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