BBQ Chicken Twister
A sassy casserole of chicken, vegetables and your favorite barbecue sauce gets a fancy topper with refrigerated cornbread twists.
- 3 cups cooked chicken, chopped
- 3/4 cup celery, sliced
- 1 cup onion, chopped
- 3/4 cup green bell pepper, chopped
- 1 tablespoon butter or margarine
- 1 garlic clove, pressed
- 1 1/4 cups barbecue sauce
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 tablespoons cornmeal, divided (optional)
- 1 package (11.5 ounces) refrigerated cornbread twists
Preheat oven to 375°F. Chop chicken into bite-size pieces and slice celery using Chef’s Knife. Chop onion and bell pepper using Food Chopper. Melt butter in (12-in.) Skillet over medium heat. Add chicken, barbecue sauce, salt and black pepper. Cook 5 minutes or until mixture comes to a boil, stirring occasionally. Spoon chicken mixture into Deep Dish Baker. Sprinkle 1 tablespoon of the cornmeal over Large Grooved Cutting Board. Unroll cornbread twists over cornmeal. Sprinkle with remaining cornmeal. Separate dough into strips using Pizza Cutter to cut along perforations. Starting at center of Baker, twist and place half of strips over chicken mixture in spoke-like fashion. Pinch ends of strips together at center. Twist and place remaining strips around edge of Baker. Bake 20-25 minutes or until hot and bubbly.
- 6 servings
Nutrients per serving:
Calories 400, Fat 16 g, Sodium 1030 mg, Dietary Fiber 2 g
One package (11 ounces) refrigerated bread sticks can be substituted for cornbread twists. Starting at center of Deep Dish Baker; twist and place 6 bread sticks over chicken mixture in spoke-like fashion. Pinch ends together at center. Twist and place 6 bread sticks around edge of Baker.
One 3-3 1/2 pound broiler-fryer chicken, cooked, will yield about 3 cups of chopped cooked chicken.