Casserole Bbq Chicken
Submitted by Rocco
Oven-baked BBQ chicken casserole smothered in a tangy homemade sauce with ketchup, cola, Worcestershire, and hickory smoked salt. Fork-tender after a low, slow bake. Serve over rice.
YIELD
6 servingsPREP
15 minCOOK
75 minREADY
90 minY’all, this is the kind of Sunday supper that fills the whole house with that smoky-sweet smell before the timer even goes off. Chicken pieces get a flour-and-salt crust, a quick brown in the skillet, then settle into a casserole dish under a blanket of homemade BBQ sauce.
The secret ingredient? Cola. It brings a caramel sweetness and a touch of acid that tenderizes the chicken while the ketchup, Worcestershire, and hickory smoked salt do the heavy lifting on flavor.
After an hour and change in the oven, the chicken is fall-off-the-bone tender and swimming in about 3 cups of sticky, tangy sauce that’s begging to be spooned over hot rice.
Pro Tips
- Brown the chicken well on all sides before it goes in the casserole. That golden crust adds flavor the sauce can’t do alone.
- Use full-sugar cola, not diet. The real sugar caramelizes during baking and adds body to the sauce.
- Make sure every piece of chicken is coated in sauce before covering the casserole. Bare spots dry out.
- Spoon the sauce over the chicken once or twice during baking for the stickiest, most glazed finish.
Ingredients
Directions
Rinse the chicken and pat dry.
In a bowl, mix the flour and 2 teaspoons of salt.
Coat the pieces with the flour mixture.
In a skillet, heat the oil.
Brown the chicken all sides.
Remove the browned chicken and place in a 3 quart casserole.
Discard the drippings.
In a bowl, combine the remaining ingredients, mixing well.
Spoon sauce over the chicken, making sure that all pieces are covered.
Cover casserole.
Bake in a preheated, 350℉ (180℃) F oven for about 1¼ hours, or until chicken is fork-tender.
If desired, serve the chicken with the sauce over hot rice.
Makes 4 to 6 servings with about 3 cups of sauce.
Comments
