INGREDIENTS
1/4 cup
Frank's red hot sauce
1 1/2 cups
Rotisserie chicken
1 16 ounce can
Beans, baked
2 tsp
Garlic powder
1 1/4 cups
Mashed potatoes
2/3 cup
Onion
1
Peperoncini
1
Pickled jalapenos
1
Dill pickle spears
2/3 cup
Stubb's barbecue sauce
1
Black pepper, Freshly ground
1
box Cornbread mix
1
Kosher salt
1
Cooking spray, nonstick
1 tbsp
Olive oil, extra-virgin
1 cup
Coleslaw