Barbecue Chicken Casserole Recipe
Barbecue Chicken Casserole Recipe
May 19, 2014 | 11:39 am
Taste of Home
This barbecue chicken casserole recipe is perfect for a special occasion or when you need to feed a crowd.
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4
Servings
648
Calories Per Serving
Deliver Ingredients
Ingredients
- 1 Cup all-purpose flour
- 1 3-4 pound broiler/fryer chicken, cut up
- 2 Tablespoons canola oil
- 1 Cup chopped onion
- 1 Cup chopped green pepper
- 1 Cup thinly sliced celery
- 1 Cup ketchup
- 1/2 Cup water
- 3 Tablespoons brown sugar
- 3 Tablespoons Worcestershire sauce
- 1/2 Teaspoon salt
- 1/4 Teaspoon pepper
- 1 package (16 ounces) frozen corn, thawed
Directions
Preheat oven to 350 degrees. Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large skillet, brown chicken in oil; transfer to an ungreased 13x9-inch. baking dish.
Drain skillet, reserving 2 tablespoons drippings. In drippings, saute onion, green pepper and celery until tender. In a small bowl, combine ketchup, water, brown sugar, Worcestershire sauce, salt and pepper; add to vegetables. Bring to a boil. Pour over chicken.
Cover and bake 30 minutes. Sprinkle with corn. Bake 18-20 minutes longer or until chicken juices run clear and corn is tender. Yield: 4-6 servings.
Nutritional Facts
Total Fat
27g
39%
Sugar
19g
21%
Saturated Fat
8g
33%
Cholesterol
47mg
16%
Carbohydrate, by difference
84g
65%
Protein
21g
46%
Vitamin A, RAE
35µg
5%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
10mg
13%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
138mg
14%
Choline, total
41mg
10%
Fiber, total dietary
5g
20%
Folate, total
144µg
36%
Iron, Fe
7mg
39%
Magnesium, Mg
40mg
13%
Manganese, Mn
1mg
56%
Niacin
9mg
64%
Pantothenic acid
1mg
20%
Phosphorus, P
234mg
33%
Riboflavin
1mg
91%
Selenium, Se
32µg
58%
Sodium, Na
974mg
65%
Thiamin
1mg
91%
Water
137g
5%
Zinc, Zn
3mg
38%
