Okay, so you probably would be eating this BBQ Chicken Bake with a fork, but if you were going at it with just your hands, then heck yeah, it would totally be finger lickin’ and lip smackin’ good!
We’re just getting started with football season, with plenty more game day viewing parties ahead, we figured you could use a few more savory ideas for your menu! What’s not to like about cheesy BBQ chicken over top a sweetly flaky crust? I’m getting hungry just thinking about this… *swallow*
You Will Need:
2/3 cup Immaculate Baking Co.™ organic pancake & waffle mix
2 tablespoons water
1 ½ cups shredded Cheddar cheese (6 ounces)
2 teaspoons vegetable oil
3 boneless skinless chicken breast halves, cut into 1/2-inch pieces
¾ cup barbecue sauce
Here’s How to Get Your Mix On:
- Heat oven to 400°F. Spray 9-inch pie pan or 9-inch square baking dish with cooking spray. In small bowl, stir together pancake & waffle mix, water and egg. Spread in bottom and 1/2 inch up side of pan; sprinkle with 1 1/4 cups of the cheese.
- In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil, stirring occasionally, until white on outside; drain. Stir in barbecue sauce; heat just until hot. Spoon over batter in pan to within 1/2 inch of edge.
- Bake 22 to 25 minutes or until edge is dark golden brown. Sprinkle with remaining 1/4 cup cheese. Bake 1 to 3 minutes longer or until cheese melts; loosen from side of pan.