Ingredients:

  • 3 cups (450g) cooked shredded chicken breast
  • 1 cup (240ml) BBQ sauce
  • 1 can (10.5 oz / 298g) condensed cream of chicken soup
  • 1 cup (115g) shredded sharp cheddar cheese
  • 1/2 cup (60g) finely diced red onion
  • 1 tsp (5g) smoked paprika
  • 1 box (8.5 oz / 240g) corn muffin mix
  • 1 large egg
  • 1/3 cup (80ml) whole milk
  • 2 tbsp (28g) melted unsalted butter

Instructions:

  1. Preheat your oven to 400°F (200°C) and lightly grease your baking dish.
  2. In a large bowl, combine the shredded chicken, BBQ sauce, cream of chicken soup, diced red onion, and smoked paprika.
  3. Fold in the shredded cheddar cheese until evenly distributed.
  4. Spread the mixture evenly into the bottom of the baking dish, smoothing the top with a spatula.
  5. In a medium bowl, whisk together the corn muffin mix, egg, and milk until just combined.
  6. Stir in the melted butter slowly to ensure it integrates without creating clumps.
  7. Carefully pour the cornbread batter over the chicken mixture. Use a spatula to spread it to the edges without stirring the layers together.
  8. Bake for 25–30 minutes until the top is a deep golden brown and the edges are bubbling.
  9. Let the casserole rest for 5–10 minutes before slicing to allow the sauce to set.