1 Teaspoon oil
1 cup chopped green peppers (about 2 small)
1/2 Chopped onions (1/2 of a large one
¾ Cup corn kernels
12 ounces cooked and shredded chicken
1 Cup salsa
1 Cup barbecue sauce
1¼ Cups cornbread mix
? Cup sour cream
1 Large egg
2 Tablespoons melted butter
Cup shredded cheese
Preheat the oven to 390°F (200°C). Heat the oil in an oven safe skillet (about 9 inches (23cm) wide) while adding the peppers, onion and corn. Cook over medium high heat for 5 minutes. Take off the heat and stir in the shredded chicken, salsa and barbecue sauce then flatten and smooth the surface with the back of a spoon. In a medium bowl stir together the cornbread mix, sour cream, egg and melted butter. Gently spread over the casserole filling, careful not to mix them together. Leave a small edge to allow steam to escape. Bake for 15-20 minute in the middle of the preheated oven. Scatter the cheese over the top and finish baking for 2-3 minutes or until the cheese is all bubbly and melted.
