Barbecued Chicken Bake Recipe
You can find ready-to-heat barbecued chicken in the refrigerated meat section of your local grocery store. Just add three ingredients and you have a tasty casserole.
- 1 carton (32 ounces) refrigerated shredded barbecued chicken
- 1 can (15-1/2 ounces) hominy, rinsed and drained
- 1/4 cup canned chopped green chilies
- 1 package (11-1/2 ounces) refrigerated corn bread twists
- 1. In a large bowl, combine the chicken, hominy and chilies. Pour into an 11-in. x 7-in. baking dish coated with cooking spray.
- 2. Separate corn bread twists into strips. Place four strips diagonally in each direction over chicken mixture, forming a lattice crust. Press ends against sides of baking dish. Bake at 375° for 20-25 minutes or until crust is golden brown. Yield: 6 servings.
3/4 cup: 407 calories, 15g fat (2g saturated fat), 53mg cholesterol, 1819mg sodium, 53g carbohydrate (21g sugars, 2g fiber), 21g protein.
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