Shred pre-cooked, leftover chicken and add to a cast iron skillet.
Add a can of baked beans, shredded cheese, all purpose seasoning and a can of baked beans. Mix the ingredients together.
In a separate bowl, mix the cornbread mix and pour it over the chicken and beans covering the top. DO NOT mix together.
Cut up a few thin slices of jalapeno rings and add them on top for decoration.
Preheat the grill to a medium 375 degrees and set it for indirect heat.
Place the one pan meal on the grill, close the lid and cook for 25-30 minutes or until the cornbread is cooked and golden brown in color.
Scoop out a wedge, serve with some tangy side veggies and enjoy!
Notes
Use leftover chicken from the night before, get a store bought rotisserie chicken or grill up some chicken the night before.For convenience, use a boxed cornbread mix. Quick, simple and saves time.Add some diced veggies to the chicken and beans mixture for texture.Don't have a grill, no problem - bake it in the oven.