Drum roll please everyone, while I brag on myself for a second. I just got word from Shannon on how my meal went. It was something new that I had never made before, Crunchy Chicken Casserole, and this is her direct quote "it was really yummy, carolyn! definitely a keeper!"
YAY!!!
I totally took a chance by making something that new and having to alter the recipe to fit for 2 people vs. the recipe's 4.
I'm happy that my oven trauma didn't ruin the dish. Now I know you all are dying to make it yourselves so here you go.
Crunchy Chicken Casserole
(Serves 4)
INGREDIENTS
4 skinless, boneless chicken breasts
1 c. of frozen green beans (french cut)
1 onion, chopped
1 (10.75 ounce) can condensed cream of chicken soup
1 cup cornflakes cereal crumbs
1 cup mayonnaise
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large pot, boil the chicken until tender. Cut the breasts into cubes or small pieces.
3. In a large bowl, combine the chicken pieces with the green beans, onion, soup, most of the crushed corn flakes and mayonnaise. Mix well.
4. Pour mixture into a 9x13 inch baking dish. Sprinkle the rest of the crushed corn flakes on top of the mixture. Bake in the preheated oven for 1 hour.
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good, 
3 comments:
That so sounds like Shannon. You go Girl!! You are a good cook Carolyn, I think it is in your genes. Great job!
Sherri
Ok, I know this is an older post, but reading the directions.... it states to add chicken and "water chestnuts". But the list of ingredients doesn't have water chestnuts in it. Is it supposed to be the "green beans"? Sounds good! I will have to double the recipe and try it soon!
Thanks for pointing that out Vicki. I changed it from water chesnuts to green beans. The original recipe called for water chesnuts, but I don't like them so I replaced them.
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