Buttermilk Chicken and Corn Flake Baked Casserole recipe
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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
Nutrition Info
- 248.6 caloriescarbohydrate: 19.5 gcholesterol: 66.3 mgfat: 6.6 gfiber: 2.1 gprotein: 26.9 gsaturatedFat: 1.4 gservingSize: -sodium: 593.6 mgsugar: 5.9 gtransFat: : -unsaturatedFat: : -
Directions Buttermilk Chicken and Corn Flake Baked Casserole
Directions
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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.