This country chicken casserole is one recipe that I’ve waited years to perfect and type up. It was one of the first recipes I ever came up with. My mom has actually asked me to make it on multiple occasions, so I figured I would make it for her for her birthday dinner this year. Unfortunately, we weren’t able to celebrate in person because of covid. So, I at least wanted to do something that would brighten her day by dropping this off to her.
This country chicken casserole is loaded with country gravy, a butt-ton of cheese, and flavor. Not to mention that I use a lot of vegetables in it. You know… to offset the unhealthiness. Haha! With that being said, let’s talk about what you need to make this dish.
Tools and Ingredients You Need to Make Country Chicken Corn Flake Casserole
Really there isn’t anything super special that you need. I do recommend having a VERY large casserole dish though, like bigger than 13×9. The one we use is this Pyrex 4.8 quart casserole dish. It’s 10×15 inches. This is crucial because this is a VERY full casserole and you’ll end up overflowing a standard 13×9 casserole dish.
Another tool I highly recommend having is a nice nylon whisk like this norpro one. I say nylon because I usually always cook my country gravy in a nonstick pot. I also don’t really prefer the silicone whisks because eventually the coating comes off. If you want to cook your country gravy in a stainless or cast iron pot, that’s fine too. You can use a metal whisk for that. I just find, maybe with my inexperience using stainless or cast iron, that milk based stuff tends to stick and burn. So I’ll stick to my non-stick stuff for now, *wink wink* haha!
As far as ingredients go, the only thing you may have trouble finding is the Greek seasoning, which you can totally omit and just use plain rice. I love the flavor of it though, so I use this Cavender’s Greek seasoning. So freaking good. Try it on chicken or for gyro meat!
Twists and Modifications
This recipe is very versatile and can really be changed to meet most needs. I will say though that this one may be pretty hard to make vegan, though if you try to vegan-ize it, let me know how it turns out!
If you’re vegetarian, it would be really easy to use tofu in this dish, or swap out the chicken for beans of some sort so that you don’t lose out on protein. You could also use vegetable broth to cook the rice instead of chicken broth.
In terms of vegetables, feel free to add or omit any veggies you want! Peas and carrots would make for a delicious addition! You could also substitute the rice for cauliflower rice if you’re doing keto. You would need quite a bit though, about 5-6 cups. Also if you use cauliflower rice, you’ll want to cook it first, then season it and omit the broth altogether. You’d also want to lightly steam the broccoli by itself for 2 minutes or so.
Chicken Corn Flake Casserole Recipe:
Chicken Corn Flake Casserole
Equipment
- 15×10 casserole dish
- cooking spray
Ingredients
- 5 tbsp butter, divided
- 1/2 onion, diced
- 8 oz mushrooms, sliced thinly
- 2 ribs celery, sliced
- 5 cloves garlic, minced
- 4 cups chicken broth
- 2 cups uncooked long grain rice
- 1 tbsp olive oil
- 1 1/2 tbsp greek seasoning
- 1 head broccoli, chopped into bite sized florets
- 1 1/2 lbs boneless, skinless chicken breasts, diced
- 1 tbsp Italian seasoning
- 2 tsp paprika
- 2 tsp garlic powder
- salt and pepper to taste
- 16 oz block of cheddar cheese, half cubed, half shredded
- 2 cups country gravy, prepared You can make from scratch, or use a packet.
- 2 cups crushed corn flake cereal
Instructions
- Preheat the oven to 350°. Spray a 15×10 casserole dish with cooking spray.
- Melt 3 tbsp butter in a large, deep skillet or a dutch oven over medium-high heat. While the butter melts, in a medium sized pot, add broth, rice, greek seasoning, and oil. Mix well and bring to a boil. Cover and reduce heat to low. Cook for 20 minutes. Remove from heat. Add broccoli, re-cover and allow to steam for 3 minutes.
- While the rice is cooking, add onion, mushrooms, celery and garlic to the skillet with the melted butter. Saute until soft, 5-6 minutes. Add chicken and remaining seasonings, stirring well. Brown the chicken until it's no longer pink, approximately 5-7 minutes. Drain if there is any excess water or juices.
- Add chicken mixture, rice, and broccoli to the casserole dish mixing well and distributing evenly. Add cheese cubes evenly throughout the dish, pushing them down into the rice. Pour country gravy on top. Top with shredded cheese and bake 20 minutes.
- While the casserole is baking, melt remaining 2 tbsp butter in a microwave safe dish. Combine the melted butter with the cornflakes.
- When the casserole has finished baking, top with the cornflake and butter mixture. Switch the oven to broil and broil for 2-3 minutes or until the cornflake topping is crispy and golden brown. Be careful that it doesn't burn.
- Allow to sit 10 minutes and then serve and enjoy!
And now your country chicken corn flake casserole is complete! I hope you enjoy this recipe and that you’ll let me know what you think in the comments! This recipe has been a family favorite for years now and I am so excited to be able to share it with you. If you liked this recipe and want more, feel free to check out my recipes page here or the various recipes posted down below. Also, don’t forget to subscribe to see what we’re up to every week! Thanks so much!
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Mmm! This is right up our alley. We love the comfort of a good casserole. This one looks delicious.
Thanks a ton! I hope you guys enjoy. This is one of my fave comfort dishes.