Buttermilk Chicken And Corn Flake Baked Casserole Recipe

Name: Buttermilk Chicken And Corn Flake Baked Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/2 teaspoon salt; 1 teaspoon Cajun seasoning; 1/4 cup all-purpose flour; 1/2 cup orange juice; 1 (14.5 ounce) can chicken broth; 1 cup frozen peas; 1/4 cup chopped flat-leaf parsley, divided; 1 tablespoon chopped fresh dill; 1/2 cup buttermilk; 2 1/2 cups corn flakes cereal

Servings: persons

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
1/2 teaspoon salt
1 teaspoon Cajun seasoning
1/4 cup all-purpose flour
1/2 cup orange juice
1 (14.5 ounce) can chicken broth
1 cup frozen peas
1/4 cup chopped flat-leaf parsley, divided
1 tablespoon chopped fresh dill
1/2 cup buttermilk
2 1/2 cups corn flakes cereal

1
Preheat oven to 375 degrees F (190 degrees C).
2
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.
3
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.
4
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.
5
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.
6
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.

940

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Buttermilk Chicken And Corn Flake Baked Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Buttermilk Chicken And Corn Flake Baked Casserole

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