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Barbeque Chicken with Southwestern Cornbread Stuffing

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I know that bbq chicken is front and center, but really this post is all about the Cornbread Stuffing.  It tastes like much more than the sum of it’s parts.

It starts with a box mix.  Add corn, a little onion, some diced jalepeno pepper.  Oh my goodness!  My family loved it.  It’s not spicy at all.  I took all the seeds out of the pepper, so it wouldn’t sizzle our tongues.  The stuffing has just a little kick of flavor from the onion and jalepeno, which is a contrast to the sweet corn taste.  And it all goes great with barbeque chicken.

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Chicken and Dressing Casserole

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This dish is Thanksgiving in a casserole. It’s one of our favorite casseroles.  If I have cooked chicken in the freezer, I can make this really fast.  Pair it up with baked sweet potatoes and cranberry sauce if you really want it to taste like Thanksgiving.

 

Print Recipe
4.17 from 6 votes

Chicken and Dressing Casserole

Ingredients

  • 3 cups cooked chicken chopped
  • 1 can cream of chicken soup
  • 1 1/3 cups milk
  • 1 box cornbread stuffing mix
  • 3 Tbs. butter
  • 1 can chicken broth

Instructions

  • Put the chicken in the bottom of a baking dish (13×9 or nearly that size).
  • In a large bowl, melt the butter in the microwave.
  • Add the chicken broth and stir in the stuffing mix. Set aside.
  • Mix the milk and cream soup together in a separate bowl.
  • Pour the milk/soup mixture over the chicken.
  • Top with the stuffing mix.
  • Bake at 350 degrees for 45 minutes to one hour. I think it’s best baked uncovered, but my kids revolt if it gets too brown so I usually cover it for most of the time and then let it brown up near the end of cooking.

Nutrition

Serving: 6g