California Chicken Casserole

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READY IN: 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 3
    cups cooked chicken, diced (I use breasts)
  • 2
    (10 1/2 ounce) cans cream of chicken soup
  • 12
    cup diced onion
  • 1
    teaspoon curry powder
  • 12
    teaspoon garlic powder
  • 1
    tablespoon lemon juice
  • 1
    (16 ounce) bag california-blend frozen vegetables (broccoli, cauliflower, carrot)
  • 2
    cups corn flakes, crushed
  • 14
    cup butter, melted
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DIRECTIONS

  • Preheat oven to 350'F.
  • In greased 9"x13" glass dish, mix together the soup, mayonnaise, spices, onion and lemon juice.Spread evenly in bottom of pan.
  • Spread chicken over the soup mixture. Do not stir. Sprinkle the vegetables over top of the chicken. Again, do not stir.
  • Lay cheese slices over top of the vegetables breaking several slices in half to cover entire surface.
  • Stir together the corn flake crumbs and butter until well blended. Spread the crumb mixture over the cheese, leveling to make an even top.
  • Bake uncovered for 30 minutes until heated through and the soup mixture has formed a custard with the chicken and vegetables.
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