I am always trying to come up with new meals that are nutritious and filling, and that will last a couple days, especially something for the family that is easy to grab and heat up. This saves me from making dinner every night.
My family loves cornbread, and they are also big meat and potato folks. So I came up with a casserole that combines all three. This cornbread recipe is on the sweeter side as well, which makes it like “you are eating dessert and dinner at the same time,” as quoted by my 11 year old niece. I would have to agree.
TIP: Marinate the chicken in the bbq sauce overnight. Then follow the recipe in order below. You can also make the cornbread a day ahead of time, then just combine a piece of bread, chicken and potato in a bowl as well.
- 2 boxes Jiffy cornbread mix
- 1 box yellow cake mix
- 1/3 cup oil
- 2/3 cup milk (or buttermilk)
- 1/4 cup water
- 5 eggs
Mix all ingredients together in a large bowl. Pour batter into 9×13 lightly greased casserole dish. Bake at 350 degrees for 30-40 minutes, or until a toothpick comes out clean from the center of the bread. Remove from oven and set aside. Leave oven on.
Fried potato ingredients:
- 6 medium yukon or russet potatoes, peeled and cut into small chunks
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1 tbsp thyme
- 1 tbsp parsley
- 2 tbsp olive oil
- 1 cup chicken broth
- salt and pepper
While the cornbread is cooking, heat a large sauce or frying pan over medium-high heat and add oil. Add the potatoes and saute, stirring consistently for about 10 minutes. Add the onions and cook for another few minutes. Add the garlic and cook a few minutes more. Then add the broth and herbs. Cook until the liquid evaporates. Remove from heat, and scoop potatoes on top of the cornbread.
BBQ chicken ingredients:
- 4 boneless chicken breats
- 2 cups bbq sauce of your choice
- 2 cups shredded cheddar cheese (optional)
Take your marinated chicken and grill it over medium-low heat until cooked through. Let cool slightly, then cut into small chunks. Scoop those chunks on top of the potatoes that are on the cornbread. (OPTIONAL: sprinkle with shredded cheddar cheese.) Cover the casserole with tin foil, and place back in oven for 5 minutes to heat up and/or melt the cheese.