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Barbecue Chicken Casserole

Barbecue Chicken Casserole
I am a minister's wife and have cooked for countless fellowships, funeral dinners and other church activities. This is a recipe I've used often for those occasions.
4-6 ServingsPrep: 25 min. Bake: 50 min.

Ingredients

  • 1 cup all-purpose flour
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 2 tablespoons canola oil
  • 1 cup chopped onion
  • 1 cup chopped green pepper
  • 1 cup thinly sliced celery
  • 1 cup ketchup
  • 1/2 cup water
  • 3 tablespoons brown sugar
  • 3 tablespoons Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (16 ounces) frozen corn, thawed

Directions

  • Place flour in a large resealable plastic bag. Add chicken, a few
  • pieces at a time, and shake to coat. In a large skillet, brown the
  • chicken in oil; transfer to an ungreased 13-in. x 9-in. baking dish.
  • Drain skillet, reserving 2 tablespoons drippings. In the drippings,
  • saute onion, green pepper and celery until tender. In a small bowl,
  • combine the ketchup, water, brown sugar, Worcestershire sauce, salt
  • and pepper; add to vegetables. Bring to a boil. Pour over the
  • chicken.
  • Cover and bake at 350° for 30 minutes. Sprinkle with corn. Bake
© Taste of Home 2013

2 of 2

Barbecue Chicken Casserole (continued)

Directions (continued)

  • 18-20 minutes longer or until chicken juices run clear and corn is
  • tender. Yield: 4-6 servings.
Nutrition Facts: 1 serving (1 each) equals 522 calories, 20 g fat (5 g saturated fat), 88 mg cholesterol, 854 mg sodium, 55 g carbohydrate, 4 g fiber, 33 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013