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Buttermilk Chicken and Corn Flake Baked Casserole
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Indulgent chicken pot pie meets crispy buttermilk fried chicken in a decadent casserole.
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 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
Instructions:
  • Preheat your oven to 375°F (190°C) for the perfect cooking temperature.
  • In a large pot, simmer chicken in water until fully cooked, about 5 minutes, then drain.
  • In a large skillet, warm olive oil over medium heat. Add carrots, onion, and salt. Cover and cook for 8 to 10 minutes, stirring occasionally, until onions are tender. Mix in Cajun seasoning.
  • Sprinkle flour over vegetables in the skillet and cook until flour taste cooks off, about 1 minute. Gradually stir in orange juice and broth, then bring to a boil.
  • Combine chicken, peas, half of the parsley, and dill with the broth mixture. Remove from heat and gently fold in the buttermilk. Transfer the mixture to a baking dish.
  • After baking in the preheated oven for 15 minutes, combine corn flakes and remaining parsley in a bowl. Sprinkle the mixture over the chicken casserole and bake for an additional 5 minutes until the corn flakes are golden and the casserole is bubbling. Allow it to rest for 5 minutes before serving.

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