Creamy Cornflake Chicken

Creamy Cornflake Chicken created by Dine  Dish

This recipe is a crowd pleaser. It was used at a church activity, and everyone wanted the recipe! It uses ingredients you most likely have all the time.

Ready In:
1hr 15mins
Serves:
Units:

ingredients

directions

  • Place chicken breasts in a 9x13 pan and sprinkle salt and pepper over.
  • Slice chedder cheese and cover all the chicken.
  • Mix Cream of chicken soup, sour cream and cornflakes together in a bowl.
  • Pour over the chicken.
  • Bake at 350 degrees, for 45-60 minutes.
  • Serve over rice or noodles.
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"This recipe is a crowd pleaser. It was used at a church activity, and everyone wanted the recipe! It uses ingredients you most likely have all the time."

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  1. jellyko
    Everyone loved this. We served over egg noodles. Didn't look pretty but tasted delicious.
  2. JenniferK2
    This was good! I think next time I might reserve some of the cornflakes and sprinkle them on top instead of mixing them all in with the soup and sour cream.
  3. KaseysMom
    This got tremendous raves from everyone! I used frosted flakes (only because that's all I had on hand) and the sweetness of the cereal combined with the other ingredients really made this interesting! Definately a keeper! Thank you for posting it! :)
  4. januarybride
    EXCELLENT in one word. I actually switched it up a bit. I used 6 boneless skinless chicken thighs (they are very inexpensive and are always tender when baked), topped them with about 1 cup of sliced fresh mushrooms, then substituted fat free cream of mushroom for the cream of chicken. Oh my goodness was it wonderful. Served it over brown rice once it rested about 5 minutes out of the oven. I also only had to cook it for 35 minutes since I had less chicken than this recipe.
  5. januarybride
    EXCELLENT in one word. I actually switched it up a bit. I used 6 boneless skinless chicken thighs (they are very inexpensive and are always tender when baked), topped them with about 1 cup of sliced fresh mushrooms, then substituted fat free cream of mushroom for the cream of chicken. Oh my goodness was it wonderful. Served it over brown rice once it rested about 5 minutes out of the oven. I also only had to cook it for 35 minutes since I had less chicken than this recipe.
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