For a richer flavor, try using bone-in, skin-on chicken thighs. Just be sure to remove the skin after boiling. Add a pinch of cayenne pepper for an extra kick. Feel free to substitute other vegetables, such as mushrooms, celery, or bell peppers. If you don’t have buttermilk on hand, you can make a quick substitute by adding 1.5 teaspoons of lemon juice or white vinegar to 1/2 cup of milk. Let it sit for 5 minutes before using.
Buttermilk Chicken and Corn Flake Baked Casserole
-
PREP TIME20 mins
-
COOK TIME35 mins
-
TOTAL TIME1 hrs
-
SERVING8 People
-
VIEWS30
Elevate your comfort food game with this delightful casserole, a symphony of flavors reminiscent of both classic chicken pot pie and the irresistible crunch of buttermilk fried chicken. It's the ultimate, crowd-pleasing, easy-to-make dish!
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate20 g
-
Cholesterol66 mg
-
Fiber2 g
-
Protein27 g
-
Saturated Fat1 g
-
Sodium594 mg
-
Sugar6 g
-
Fat7 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 375 degrees F (190 degrees C).
02
StepPlace 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.
03
StepHeat 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.
04
StepSprinkle 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.
05
StepStir 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.
06
StepBake 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.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Cara Batz
Jun 24, 2025I added a pinch of red pepper flakes for extra heat. Delicious!
Scot Lefflersimonis
Jun 21, 2025The buttermilk adds such a lovely tang. So much better than traditional cream-of-whatever soup casseroles.
Mariana Armstrong
Jun 14, 2025A brilliant way to use up leftover chicken! The cornflake crust is genius.
Darron Altenwerth
May 21, 2025My family devoured this! It's become a regular in our dinner rotation.