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!"
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
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
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.