- 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
- 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.
04/15/2018
recipepes.com
Buttermilk Chicken and Corn Flake Baked Casserole, recipe
PT15M
PT1H
5
455 calories
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