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Chicken LaPaloma


"A quick and easy chicken casserole that was my favorite growing up!"
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1 h 5 m servings 484 cals
Original recipe yields 8 servings (1 2-quart casserole)

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Thoroughly blend cream of chicken soup, mayonnaise, lemon juice, and curry powder in a 2-quart casserole dish. Stir chicken and mixed vegetables through the soup mixture. Sprinkle Cheddar cheese over the mixture.
  3. Stir corn flakes, butter, and parsley together in a bowl; sprinkle over the top of the casserole. Cover dish with aluminum foil.
  4. Bake in preheated oven for 25 minutes, remove foil, and continue baking until the edges begin to brown, about 25 minutes more.


  • Cook's Note:
  • Replace Cheddar with American cheese, as preferred.

Nutrition Facts

Per Serving: 484 calories; 39.3 g fat; 20 g carbohydrates; 14.9 g protein; 79 mg cholesterol; 832 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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Chicken LaPaloma Haiku: "So easy to make! I added just a few things, we really liked this!" I had cream of mushroom soup, not chicken, so used that instead, and halved the entire recipe for 3 of...

This was great. Left out the cheese though. Thought it'd make for a rich creamy overkill.

I followed the recipe, and my husband and I didn't care for it at all. There was way too much cream of chicken soup... The veggies and chicken were swimming in it, and I only used 1.75 cans. May...