1 tbsp EVOO
1/2 onion, diced
1/2 each: red & green bell peppers, diced
1 small jalapeno, diced – optional (I left it out this time)
3 c. shredded chicken, cooked
1 c. BBQ sauce
1/2 c. chicken broth
1-8.5oz box cornbread mix
1 egg, beaten
3 tbsp skim milk
1/2 c. shredded cheddar
Preheat oven to 375 degrees.
In a saucepan, combine EVOO & onion over med-high heat.
Cook til onion is soft. Add peppers, jalapeno.
Cook about 5 minutes, stirring. Remove from heat.
Stir in chicken, BBQ sauce and broth. Mix well.
Transfer mixture to 1.5-2 Qt baking dish.
In a bowl, combine cornbread, egg, milk & cheese.
Stir until combined. Spoon over chicken.
Bake 25-30 minutes.
When you take the dish out of the oven, place a pat or two of butter on top of the cornbread.