Friendships are so versatile, and it is so fun to appreciate the different perspectives and unique insights that each person brings to the table. Well, we just know that this mouthful of unique flavor we like to call, BBQ Apple Chicken Casserole, will grow on you and will soon become your new dinnertime best friend! The faithful foundation of moist cornbread along with the barbeque tanginess of the chicken, hugged with a cheesy sauce, will be labeled the new apple of your eye in no time! Each bite will make you lean in for more. So, open your home and invite your new friend, BBQ Apple Chicken Casserole, to come over for a visit. It will make your heart happy, friend!

image 2727


  • 1 (8.5-ounce) package cornbread mix
  • 6 tablespoons butter, divided
  • 1 large sweet onion, thinly sliced
  • 2/3 cup barbeque sauce, divided
  • 2 cups chicken, cooked and diced
  • 2 large eggs, beaten
  • 1 cup half-and-half cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/4 cups Monterey Jack cheese, shredded
  • 1 small green apple, peeled and diced
  • chives, to taste, minced


Step 1 –Preheat the oven according to the cornbread mix package directions.

Step 2 –Grease and flour an 8-inch square baking dish.

Step 3 –In a large bowl, prepare the cornbread mix according to the package directions.

Step 4 –Transfer the cornbread mixture to the prepared baking dish and bake according to the package directions.

Step 5 –Transfer the cornbread to a wire rack to cool.

Step 6 –Reduce the oven temperature to 375 degrees F.

Step 7 –While the cornbread is baking, in a small skillet, melt 2 tablespoons of the butter over medium heat.

Also Read:  Fall Old-Fashioned

Step 8 –Add the onions to the melted butter and cook, while stirring, until they have softened.

Step 9 –Reduce the skillet heat to medium-low and cook the onions until they are deep golden-brown and caramelized, about 30-40 minutes.

Step 10 –Transfer the onions from the heat.

Step 11 –In a large bowl, pour 1/4 cup of the barbecue sauce over the chicken and toss to coat.

Step 12 –With a sharp knife, cut the cooled cornbread into bite-size cubes.

Step 13 –In a large microwave-safe bowl, add the remaining butter and microwave on high heat, covered, until it has melted, about 30 seconds.

Step 14 –Transfer the melted butter from the microwave and whisk in the eggs, the half-and-half cream, the salt, and the black pepper.

Step 15 –Add the caramelized onions to the cream mixture and toss to coat.

Step 16 –Add the cornbread cubes, the coated chicken, the cheese, and the apples to the cream mixture and gently toss to combine, being careful not to break the cornbread cubes.

Step 17 –Pour the chicken mixture into the remaining prepared baking dish and bake, uncovered, until it is bubbly and the top is golden-brown, about 35 minutes.

Step 18 –Transfer the casserole from the oven and drizzle it with the remaining barbecue sauce.

Step 19 –Sprinkle the casserole with the chives and serve.