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BBQ Chicken and Cornbread Casserole

Tonight’s meal is based on this recipe [3]from A Year of Crockpotting [4]!  I threw it all in the crockpot as the boys were eating lunch and put the crockpot outside on the patio to cook for the afternoon.  Worked like a charm.  Didn’t have to smell it cooking all day and was able to enjoy it for dinner.  Because “I didn’t cook it!”  Thanks for this great tip Lynn [5]!

About the ingredients…chicken tenderloins were on sale $1.78/lb last week. I had a sweet potato left from the pre-Easter sale ($.49/lb) and found a MONSTER bottle of BBQ sauce that was on sale for $1! There was quite a bit of BBQ sauce leftover in the bottle after I poured out 2 cups worth!

1.3 lb package of chicken tenderloins ($2.31)
1 bag of frozen corn ($.88)
1 small sweet potato ($.40)
About 2 cups of BBQ sauce ($.75)
1 box Jiffy cornbread mix ($.42)
1 egg ($.10)
1/3 cup milk ($.05)

1. Spray bottom of crockpot with cooking spray. Dice chicken tenderloins into bite size pieces and place them in the bottom of the crockpot.
2. Peel and dice sweet potato into 1/2 inch cubes. Add to crockpot and mix in with the chicken and corn.
3. Pour bottle of BBQ sauce over the mixture in the crockpot. Add about 1/4 cup of water and stir through.
4. Prepare Jiffy cornbread mix as directed on box and pour over the top of the BBQ chicken mixture.  (I would have made 2 boxes if I had had another on hand.)
5. Set to low and cook for 6 hours.
6. Serve BBQ Chicken Cornbread Casserole. This is a great one dish dinner!

Cost $4.91


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