Use a cast iron skillet to either roast the chicken and then shred it, or chop the sausage into links and brown it.
Mix the baked beans and meat together and pour the whole thing into a around casserole dish.
Prepare the corbread batter according to the box, but with only half the liquid. Spoon the cornbread batter on top of the beans and meat. Cover it as much as possible, but it's okay to have some holes.
Bake, in an oven at 400 for 20-30 minutes, or until the cornbread is golden brown on top. Let it cool and enjoy.