Ingredients
Original
recipe makes 8 servings
2 pounds skinless, boneless chicken breasts,
cut into 1-inch pieces
3 tablespoons olive oil
4 large carrots, cut into 1/4-inch pieces
1 large onion, chopped
1 teaspoon salt
2 teaspoon Cajun seasoning
1/2 cup all-purpose flour
1/2 cup orange juice
1 (14.5 ounce) can chicken broth
1 cup frozen peas
1/2 cup chopped flat-leaf parsley, divided
1 tablespoon chopped fresh dill
1/2 cup buttermilk
2 cups corn flakes cereal
Directions
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.