I had a pretty busy weekend and when Monday rolled around I was nearly unable to make it through the day, meaning I hadn’t even considered what we should have for dinner. All of a sudden it was 6 pm and I had a car full of hungry gremlins… I mean children, ready to eat each other. I hurried home without stopping at the store and prayed something would be in my fridge that could be transformed into a dinner without too much fuss. I opened it up and found the holy grail, barbecue sauce and shredded chicken. Then I remembered I had a cornbread mix in the pantry to sweeten the pot. I loaded everything into my rice cooker, hoped for the best and that’s just what I got. It was a perfect dinner that pretty much took care of itself, giving us time set the table and finish homework before devouring every last bit.
CORN BREAD AND BBQ SHREDDED CHICKEN CASSEROLE
2 cups cooked chicken, shredded
1- 2 cups BBQ sauce
1 cup frozen corn
1 package corn bread mix
Prepare the corn bread batter according to package instructions and pour into the greased inner pot of your rice cooker.
Mix together the shredded chicken, barbecue sauce, and corn and spoon mixture on top of the batter.
Set to Cake and bake until the rice cooker beeps. Scoop out with a spatula or spoon and enjoy!
Note: If your rice cooker does not have a Cake function you can set to White Rice.