Our finger-lickin' barbecue chicken casserole is made in the slow cooker with barbecue sauce, Betty Crocker cornbread and muffin mix, chicken breasts, fresh corn and bourbon.
For a cheesy cornbread, stir 1/2 cup shredded Cheddar cheese (2 oz) into batter, and sprinkle some on top before baking.
Freeze any leftover chicken in an airtight container. Thaw in refrigerator and reheat just before serving.
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