Chicken LaPaloma
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Description
A quick and easy chicken casserole that was my favorite growing up!
Ingredients
- 2 (10.5 ounce) cans cream of chicken soup
- ¾ cup mayonnaise
- ½ teaspoon lemon juice
- ½ teaspoon curry powder
- 2 cups cubed, cooked chicken
- 1 (16 ounce) package frozen mixed vegetables (broccoli, cauliflower, and carrots)
- ½ cup shredded Cheddar cheese
- 2 cups crushed corn flakes
- ½ cup butter, melted
- 2 teaspoons parsley flakes
Directions
- 1. Preheat oven to 350 degrees F (175 degrees C).
- 2. Thoroughly blend cream of chicken soup, mayonnaise, lemon juice, and curry powder in a 2-quart casserole dish. Stir chicken and mixed vegetables through the soup mixture. Sprinkle Cheddar cheese over the mixture.
- 3. Stir corn flakes, butter, and parsley together in a bowl; sprinkle over the top of the casserole. Cover dish with aluminum foil.
- 4. Bake in preheated oven for 25 minutes, remove foil, and continue baking until the edges begin to brown, about 25 minutes more.
Nutrition Facts
serving: 1 2-quart casserole
calories: 484.4 kcal
carbohydrates: 20 g
protein: 14.9 g
saturated fat: 13.7 g
cholesterol: 79 mg
sodium: 832.4 mg
fiber: 2.5 g
sugar: 1.4 g
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