Name: Buttermilk Chicken and Corn Flake Baked Casserole
Prep time: 20 min
Cook time: 35 min
Total time: 60 min
Ingredients: 2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces; 2 tablespoons olive oil; 2 large carrots, cut into 1/4-inch pieces; 1 large onion, chopped; 0.5 teaspoon salt; 1 teaspoon Cajun seasoning; 0.25 cup all-purpose flour; 0.5 cup orange juice; 1 (14.5 ounce) can chicken broth; 1 cup frozen peas; 0.25 cup chopped flat-leaf parsley, divided; 1 tablespoon chopped fresh dill; 0.5 cup buttermilk; 2.5 cups corn flakes cereal

Buttermilk Chicken and Corn Flake Baked Casserole

3.9

(9)

7 Reviews

2 Photos

This recipe combines the flavors of not just one but two of our favorite comfort food recipes: chicken pot pie and buttermilk fried chicken. The ultimate in yummy casseroles!

Prep Time:

20 mins

Cook Time:

35 mins

Additional Time:

5 mins

Total Time:

1 hrs

Servings:

Yield:

8 servings

Jump to Nutrition Facts

Ingredients

2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
2 tablespoons olive oil
2 large carrots, cut into 1/4-inch pieces
1 large onion, chopped
½ teaspoon salt
1 teaspoon Cajun seasoning
¼ cup all-purpose flour
½ cup orange juice
1 (14.5 ounce) can chicken broth
1 cup frozen peas
¼ cup chopped flat-leaf parsley, divided
1 tablespoon chopped fresh dill
½ cup buttermilk
2 ½ cups corn flakes cereal

Directions

Preheat oven to 375 degrees F (190 degrees C).
Place chicken in a large pot and cover with water; bring to a boil and cook until chicken is no longer pink in the center, about 5 minutes. Drain.
Heat olive oil in a large skillet over medium heat. Stir carrots, onion, and salt into hot skillet, cover the skillet, and cook, stirring occasionally, until onions are tender, 8 to 10 minutes. Stir Cajun seasoning into vegetables.
Sprinkle flour over vegetable mixture in the skillet; cook and stir until flour taste cooks off, about 1 minute. Gradually stir orange juice and broth, respectively, into vegetable mixture; bring to a boil.
Stir chicken, peas, 1/2 of the parsley, and dill into broth mixture; remove from heat and stir in buttermilk. Pour buttermilk mixture into a baking dish.
Bake in the preheated oven for 15 minutes. Stir corn flakes and remaining parsley together in a bowl. Sprinkle corn flake mixture over chicken mixture; bake until corn flakes are golden and casserole is bubbling, about 5 minutes more. Let rest 5 minutes.

Cook's Note:

To make ahead of time, prepare the chicken mixture and refrigerate for up to 2 days. When ready to cook, transfer the mixture to a casserole dish and reheat, covered, in a 375 degrees F (190 degrees C) oven for 20 minutes. Top with the corn flakes and continue to bake as directed.

Nutrition Facts (per serving)

249	Calories
7g	Fat
20g	Carbs
27g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 249
% Daily Value *
Total Fat 7g	8%
Saturated Fat 1g	7%
Cholesterol 66mg	22%
Sodium 594mg	26%
Total Carbohydrate 20g	7%
Dietary Fiber 2g	8%
Total Sugars 6g
Protein 27g
Vitamin C 19mg	93%
Calcium 50mg	4%
Iron 4mg	23%
Potassium 390mg	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.