CFCC (Corn Flake Chicken Casserole) or CF Chicken
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.
by Beth B.
Nutrition information
Servings: 10
Amount per serving
- 750
Calories - 1030mg
Sodium - 33g
Protein - 53mg
Calcium
Ingredients
- 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
Recipe tips and notes
Tip from Suzanne Michel: Add finely chopped cooked vegetables for additional nutrition.
Instructions
Step 1
Cook rice according to directions on the package of rice.
Step 2
In a separate pan, sauté chicken breasts in 1 tablespoon butter and 1 tablespoon olive oil until slightly brown on both sides.
Step 3
Add water to simmer for 20 minutes.
Step 4
Cool chicken enough to cut up into cubes.
Step 5
In another pan, sauté onion and celery in 1 tablespoon butter until slightly soft.
Step 6
In a large bowl, mix chicken, cooked rice, celery/onion, mayonnaise, whipping cream, soup, sour cream, lemon juice, and chicken broth.
Step 7
Add salt and pepper to taste.
Step 8
Add mixture to greased 10x14 pan.
Step 9
Pour cornflakes in gallon size Ziploc bag and crush.
Step 10
Add remaining butter (melted) to bag.
Step 11
Mix butter and cornflakes.
Step 12
Add mixture to top of chicken mixture.
Step 13
Bake uncovered for approximately 45-60 minutes at 325 degrees.
