Buttermilk Chicken And Corn Flake Baked Casserole

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!