Cheesy Cornbread Chicken Tamale Pie Casserole

• 1 teaspoon Oil
• 1 cup Red Bell Peppers, Chopped
• 1/4 cups Onions, Chopped
• 3/4 cups Corn Kernels
• 12 ounces, weight Cooked Chicken Shredded
• 1 cup Salsa
• 1 cup Barbecue Sauce
• 1- 1/4 cup Store-bought Cornbread Mix (like Jiffy)
• 13 cups Sour Cream
• 1 whole Egg
• 2 Tablespoons Butter, Melted
• 1 cup Cheese, Shredded

1. Preheat the oven to 390 degrees F (200 degrees F).
2. Heat the oil in an oven safe skillet (about 9 inches/23cm wide) over medium-high heat.
3. Add the peppers, onion and corn and cook over medium high heat for 5 minutes.
4. Take off the heat and stir in the shredded chicken, salsa and barbecue sauce.
5. Flatten and smooth the surface with the back of a spoon.
6. In a medium bowl stir together the cornbread mix, sour cream, egg and melted butter.
7. Gently spread the cornbread mixture over the casserole filling, being careful not to mix them together.
8. Leave a small edge to allow steam to escape.
9. Bake for 15-20 minutes in the middle of the preheated oven.
10. Remove from oven.
11. Scatter the cheese over the top and finish baking for 2-3 minutes or until the cheese is all bubbly and melted.

oil, red bell peppers, onions, kernels, chicken, salsa, barbecue sauce, mix, sour cream, egg, butter, cheese

Taken from tastykitchen.com/recipes/main-courses/cheesy-cornbread-chicken-tamale-pie-casserole/ (may not work)