It’s really simple, tasty, and spicy to make this chicken and quinoa dish! an extremely picky 3-year-old who approved the taste test.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 1 9×13-inch casserole |
Ingredients
- cooking spray
- 1 (14.75 ounce) can cream-style corn
- 1 (8.5 ounce) box dry corn muffin mix (such as Jiffy®)
- 1 cup frozen corn kernels, thawed
- 1 cup plain Greek yogurt
- 2 large eggs
- 2 cups chopped cooked chicken
- 1 cup barbeque sauce
- 1 cup shredded Cheddar cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 9×13-inch baking dish with cooking spray.
- Mix cream-style corn, muffin mix, corn, yogurt, and eggs together in a large bowl. Pour into the prepared dish.
- Bake in the preheated oven for 30 minutes.
- While casserole bakes, toss chicken with barbecue sauce.
- Remove casserole from oven. Top with chicken mixture and sprinkle with Cheddar cheese.
- Return to the oven and bake until cheese melts and chicken is heated through, about 15 minutes.
- This recipe also works with a 7.5-ounce package of corn muffin mix (such as Glory Foods®).
Reviews
It was a fun recipe to make, but I felt like the greek yogurt gave it a strange aftertaste, and the cornbread never properly set. I even cooked it an extra 10 minutes and the cornbread was still a little soupy. I think if I make it again, I would skip the yogurt and maybe use a larger baking pan so the cornbread is a little thinner. But great idea!
We liked it. Will make it again!
I skipped the cheese. It didn’t need it.