Chicken BBQ Chicken Twister

A sassy casserole of chicken, vegetables and your favorite barbeque sauce gets a fancy topper with refrigerated cornbread twists. This recipe is found in The Pampered Chef's "More Stoneware Sensations" cookbook. Yummm! -Claire

3 cups cooked chicken, chopped
3/4 cup celery, sliced
1 cup onion, chopped
3/4 cup green bell pepper, chopped
1 tablespoon butter or margarine
1 garlic clove, pressed
1 1/4 cups barbecue sauce
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons cornmeal, divided (optional)
1 package (11.5 ounces) refrigerated cornbread twists

Preheat oven to 375 degrees F. Chop chicken into bite-size pieces and slice celery. Chop onion and bell pepper. Melt butter in 12" skillet over medium heat. Add celery, onion, bell pepper and garlic pressed with Garlic Press to skillet. Cook and stir 3-4 minutes or until vegetables are tender. Add chicken, barbeque sauce, salt and black pepper. Cook 5 minutes or until mixture comes to a boil, stirring occasionally. Spoon chicken mixture into Deep Dish Baker. Sprinkle 1 tablespoon of the cornmeal over large cutting board. Unroll cornbread twists over cornmeal. Sprinkle with remaining cornmeal. Separate dough in to strips using Pizza Cutter to cut along perforations. Starting at center of Baker, twist and place half of strips over chicken mixture in spoke-like fashion. Pinch ends of strips together at center. Twist and place remaining strips around edge of Baker. Bake 20-25 minutes or until hot and bubbly.

Yield: 6 servings

Nutrients per serving: Calories 400, Fat 16 g, Sodium 1030 mg, Dietary Fiber 2 g

Cook's Tips:
One package (11 oz.) refrigerated bread sticks can be substituted for cornbread twists. Starting at center of Deep Disk Baker, twist and place 6 bread sticks over chicken mixture in spoke-like fashion. Pinch ends together at center. Twist and place 6 bread sticks around edge of Baker.
One 3-3 1/2 pound broiler-fryer chicken cooked, will yield about 3 cups of chopped cooked chicken.