CFCC (Corn Flake Chicken Casserole) or CF Chicken By: Beth B.
I am a mother of a 15-year-old girl named Meg with cystic fibrosis, as well as 12-year-old female triplets. This recipe comes from Grandma and is a favorite in our house. I love to cook and I adapted this recipe from the original recipe in order to add calories for a CF diet. Meg's sisters are also very small because they are triplets, so this helps them gain weight as well. We hope you like this as much as we do.
- 8 chicken breasts
- 1 1/2 c white rice
- 2 c chopped celery
- 1 medium sweet onion
- 15 oz jar Hellmann's mayonnaise
- 1/2 pt heavy whipping cream
- 2 can(s) cream of chicken soup
- 1 c sour cream
- 1/2 c chicken broth
- 3 Tbsp fresh lemon juice
- 1 stick(s) butter
- 4 c cornflakes
- Add All Ingredients
Cook rice according to directions on the package of rice.
In a separate pan, sauté chicken breasts in 1 tablespoon butter and 1 tablespoon olive oil until slightly brown on both sides.
Add water to simmer for 20 minutes.
Cool chicken enough to cut up into cubes.
In another pan, sauté onion and celery in 1 tablespoon butter until slightly soft.
In a large bowl, mix chicken, cooked rice, celery/onion, mayonnaise, whipping cream, soup, sour cream, lemon juice, and chicken broth.
Add salt and pepper to taste.
Add mixture to greased 10x14 pan.
Pour cornflakes in gallon size Ziploc bag and crush.
Add remaining butter (melted) to bag.
Mix butter and cornflakes.
Add mixture to top of chicken mixture.
Bake uncovered for approximately 45-60 minutes at 325 degrees.
Tip from Suzanne Michel: Add finely chopped cooked vegetables for additional nutrition.
- Servings: 10
Amount per serving:
- Calories: 750
- Fat: 56 g
- Sodium: 1030 mg
- Protein: 33 g
- Calcium: 53 mg
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