Barbecue Chicken Cornbread Bake

Barbecue Chicken Cornbread Bake 2 - package sweet yellow cornbread & muffin mix + ingredients listed on the package to make cornbread (milk and eggs) 3 - cups rotisserie chicken, cut into bite size pieces 1/2 - tablespoon olive oil 1/2 - cup green pepper, chopped 1/2 cup onion, finely chopped 1 - clove garlic, minced 1 - (11 ounce) can Mexicorn, drained pepper, to taste 1 - (22 ounce) can Sweet Heat, grillin or baked beans 2 - cups your favorite barbecue sauce 1 1/2 - 2 cups shredded sharp cheddar or Mexican blend cheese Preheat oven to 375 degrees. Spray a 13 x 9 inch baking pan with non stick spray. In a large bowl prepare the cornbread muffin mix according to the package directions (adding the eggs and milk). Pour the cornbread muffin mix into the baking pan and bake for 17 - 22 minutes or until lightly golden brown and cooked through. While the cornbread bakes prepare the barbecue chicken mixture. Remove the meat from a whole rotisserie chicken and break into pieces; set aside. In a large skillet over medium heat, add the olive oil, chopped onion and bell pepper. Cook until the veggies start to sweat and the onions become translucent in color; add the minced garlic and saute the mixture for one minute. Add the chicken, pepper to taste, Mexicorn, sweet heat beans and barbecue sauce. Lightly mix to combine. Bring the mixture to a light boil and then reduce heat to low and simmer for 10 minutes. Remove the skillet from the heat and set aside. Remove the cornbread from the oven and top the baked cornbread with the chicken mixture; sprinkle the shredded cheese evenly on top, and place the pan back into the oven. Bake the casserole just until the cheese melts (about 5 -7 minutes). Remove the casserole from the oven, cool, slice and serve. Cook's Note: This recipe can easily be cut in half to make a 8 x 8 inch dish. Use 1 package sweet cornbread mix (prepared), 1/4 cup chopped onion, 1/4 cup chopped green pepper, 2 cups chicken, 1 cup corn, 1 1/2 cups barbecue sauce, 1 cup sweet heat beans, and 1 cup shredded cheese. If the sweet heat beans a too spicy substitute with another variety of Baked Beans or Grillin Beans.