Barbecue Chicken Casserole Recipe

4 3 6
Barbecue Chicken Casserole Recipe
Barbecue Chicken Casserole Recipe photo by Taste of Home
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Barbecue Chicken Casserole Recipe

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4 3 6
Publisher Photo
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.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 25 min. Bake: 50 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 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

Preheat oven to 350°. 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 chicken in oil; transfer to an ungreased 13x9-in. baking dish.
Drain skillet, reserving 2 tablespoons drippings. In drippings, saute onion, green pepper and celery until tender. In a small bowl, combine ketchup, water, brown sugar, Worcestershire sauce, salt and pepper; add to vegetables. Bring to a boil. Pour over chicken.
Cover and bake 30 minutes. Sprinkle with corn. Bake 18-20 minutes longer or until chicken juices run clear and corn is tender. Yield: 4-6 servings.
Originally published as Barbecue Chicken Casserole in Country June/July 2000, p51

Nutritional Facts

1 each: 522 calories, 20g fat (5g saturated fat), 88mg cholesterol, 854mg sodium, 55g carbohydrate (15g sugars, 4g fiber), 33g protein.

  • 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
  1. Preheat oven to 350°. 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 chicken in oil; transfer to an ungreased 13x9-in. baking dish.
  2. Drain skillet, reserving 2 tablespoons drippings. In drippings, saute onion, green pepper and celery until tender. In a small bowl, combine ketchup, water, brown sugar, Worcestershire sauce, salt and pepper; add to vegetables. Bring to a boil. Pour over chicken.
  3. Cover and bake 30 minutes. Sprinkle with corn. Bake 18-20 minutes longer or until chicken juices run clear and corn is tender. Yield: 4-6 servings.
Originally published as Barbecue Chicken Casserole in Country June/July 2000, p51

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HeatherD35 User ID: 4970660 27028
Reviewed Jun. 16, 2011

"This should be titled Sweet and Sour chicken casserole. The sauce was thin and soupy and definately didn't taste like barbeque sauce. If I ever make this again I will substitute in a real barbeque sauce recipe instead of the sauce in this recipe."

MY REVIEW
johnsen User ID: 2755435 52774
Reviewed Nov. 10, 2010

"husband really liked, I didn't ."

MY REVIEW
edin User ID: 995541 76649
Reviewed Oct. 30, 2009

"Very good. Easy to make. All four of my kids liked it which is a miracle in my house!"

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