Total Time
1hr
Prep 15 mins
Cook 45 mins

This recipe was published in the July, 1980 issue of Family Circle magazine.

Ingredients Nutrition

Directions

  1. Mix together corn, milk, beaten egg, flour and shallots, spoon into a shallow ovenproof dish.
  2. Sprinkle paprika and seasoned flour over the chicken legs, arrange over the top of the corn.
  3. Sprinkle generously with cornflake crumbs and dot with pieces of butter.
  4. Bake in a moderate oven about 35 minutes.
  5. Gently fry the mushrooms in butter until softened, scatter over chicken and continue cooking until the chicken legs are tender.

Reviews

(1)
Most Helpful

I used chicken breasts in a casserole dish, and canned mushrooms. Very yummy and moist! Definitely making it again. I gave it a 4 instead of a 5 star only because it would've been nice if the corn flake crumbs would've been crispy. Mine weren't - maybe because of the butter melting on them? But a definite make again recipe!

Jenny Walton May 05, 2006

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