Type what you have

Ingredients

• ✓ corn flakes cereal
• sour cream
• cheddar cheese
• cream of chicken soup
• shredded hash brown potato
• butter
• salt

Instructions

1. 1 Grease a 9x13-inch baking dish.
2. 2 Mix sour cream, Cheddar cheese, and condensed soup together in a very large bowl. Fold in hash browns and mix thoroughly. Transfer mixture to the prepared baking dish.
3. 3 Toss cornflakes in melted butter to coat; spread over hash brown mixture. Cover and refrigerate, 8 hours to overnight.
4. 4 When ready to bake, preheat the oven to 350 degrees F (175 degrees C). Remove casserole from the refrigerator and uncover.
5. 5 Bake in the preheated oven until bubbly and slightly browned on top, about 1 hour. Season with salt before serving.

By kwiley

Ingredients

• ✓ corn flakes cereal
• chicken breast
• wild rice
• green chili
• cheddar cheese
• green onion
• cumin
• salt
• black pepper
• egg

Instructions

1. 1 Mix together rice, chili, cheese, onion, and cumin.
2. 2 Rinse chicken thoroughly, and pat dry. Cut a slit in each breast to create a pouch that is open on one side only. Stuff each chicken breast with rice filling.
3. 3 Coat each stuffed breast with beaten egg, then coat in potato flakes and place in a lightly greased 9x13 inch baking dish. Season with salt and pepper to taste.
4. 4 Bake at 375 degrees F (190 degrees C) for 40 minutes, or until juices run clear. If the breasts dry out too quickly, cover loosely with a piece of foil.

By Terri Ryker-Lloyd

Ingredients

• ✓ corn flakes cereal
• cooking spray
• broccoli
• cream of chicken soup
• mayonnaise
• lemon juice
• curry powder
• salt
• black pepper
• rotisserie chicken
• cheddar cheese
• almond

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Place broccoli into a microwave-safe dish with 2 tablespoons water. Cover and microwave on high until broccoli is steaming and bright green, 2 to 3 minutes.
3. 3 Meanwhile, whisk condensed soup, mayonnaise, lemon juice, curry powder, salt, and pepper together in a bowl until well combined.
4. 4 Transfer broccoli to the bottom of the prepared baking dish. Layer cooked chicken over broccoli, then pour soup mixture over top. Sprinkle Cheddar cheese over the casserole, followed by crushed cornflakes and almonds.
5. 5 Bake, uncovered, in the preheated oven until casserole is bubbling, cheese is melted, and topping is browned, about 30 minutes.

By Sean Greene

Ingredients

• ✓ corn flakes cereal
• egg
• ground beef
• cayenne pepper
• onion
• salt
• black pepper
• parsley
• all-purpose flour
• baking powder
• salt
• white sugar
• shortening
• milk

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
2. 2 Beat egg in a bowl until smooth. Add ground beef, cayenne pepper, crushed cereal, onion, salt, black pepper, and parsley. Mix until evenly combined; set aside. Stir together flour, baking powder, salt, and sugar in a separate bowl. Cut in shortening with a pastry blender until no lumps of shortening remain and the mixture takes on a sandy appearance. Stir in milk until a dough forms.
3. 3 Roll the dough out to a 10x15-inch rectangle on a well-floured surface. Spread the meat mixture evenly over the entire surface of the dough. Roll the dough into a cylinder from one of the wide ends to form a 15-inch long log. Cut the log into 3/4-inch slices and place on the prepared baking sheets.
4. 4 Bake in the preheated oven until dark golden brown, 30 to 45 minutes. Serve hot.

By julie

Ingredients

• ✓ corn flakes cereal
• bread
• canadian bacon
• cheddar cheese
• egg
• salt
• black pepper
• mustard
• onion
• green bell pepper
• red bell pepper
• worcestershire sauce
• hot sauce
• whole milk
• butter

Instructions

1. 1 Butter a 9x13-inch baking dish. Cut and fit 8 slices of bread to fit over entire bottom of dish.
2. 2 Cover bread with slices of Canadian bacon and sharp Cheddar cheese. Cut and fit remaining 8 slices of bread to completely cover bacon and cheese.
3. 3 Whisk eggs with salt and black pepper in a bowl. Whisk dry mustard, onion, diced green and red bell pepper, Worcestershire sauce, and hot sauce into eggs. Whisk in milk until egg mixture is smoothly combined.
4. 4 Pour egg mixture evenly over the casserole. Cover the dish and refrigerate overnight.
5. 5 Preheat the oven to 350 degrees F (175 degrees C). Remove casserole from refrigerator while the oven preheats. Pour melted butter evenly over the casserole and sprinkle cornflake crumbs over the top.
6. 6 Bake in the preheated oven until set and lightly browned, about 1 hour. Let casserole stand for 10 minutes before serving.

By Toby

Ingredients

• ✓ corn flakes cereal
• egg
• milk
• sugar
• vanilla extract
• cinnamon
• bread

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Beat eggs, milk, sugar, vanilla extract, and cinnamon in a bowl; dip toast into egg mixture and press into crushed corn flakes until coated. Arrange coated toast in a single layer in a baking dish.
3. 3 Bake in the preheated oven until lightly browned and crispy, 6 to 8 minutes per side.

By Dana R

Ingredients

• ✓ corn flakes cereal
• chicken breast
• all-purpose flour
• adobo seasoning
• granulated garlic
• taco seasoning mix
• cooking spray

Instructions

1. 1 Trim chicken breast of any visible fat and cut into bite-sized pieces.
2. 2 Combine flour, adobo seasoning, and garlic in a resealable plastic bag. Shake well. Add chicken pieces and toss to coat. Refrigerate, 8 hours to overnight.
3. 3 Preheat the air fryer to 400 degrees F (200 degrees C) for 5 minutes.
4. 4 Add cornflakes to the bowl of a food processor and process to the texture of flour, about 20 seconds. Measure out 1/2 cup. Season cornflake 'flour' with taco seasoning and mix well. Transfer into a resealable plastic bag and add seasoned chicken. Shake well. Transfer chicken pieces to the air fryer basket. Lightly coat with cooking spray.
5. 5 Air fry for 5 minutes. Shake the basket and spray chicken again with cooking spray. Air fry for 5 minutes more. Serve immediately.

By thedailygourmet

Ingredients

• ✓ corn flakes cereal
• chicken breast
• olive oil
• carrot
• onion
• salt
• cajun seasoning
• all-purpose flour
• orange juice
• chicken broth
• pea
• flat-leaf parsley
• dill
• buttermilk

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place chicken in a large pot and cover with water; bring to a boil and cook until chicken is no longer pink in the center, about 5 minutes. Drain.
3. 3 Heat olive oil in a large skillet over medium heat. Stir carrots, onion, and salt into hot skillet, cover the skillet, and cook, stirring occasionally, until onions are tender, 8 to 10 minutes. Stir Cajun seasoning into vegetables.
4. 4 Sprinkle flour over vegetable mixture in the skillet; cook and stir until flour taste cooks off, about 1 minute. Gradually stir orange juice and broth, respectively, into vegetable mixture; bring to a boil.
5. 5 Stir chicken, peas, 1/2 of the parsley, and dill into broth mixture; remove from heat and stir in buttermilk. Pour buttermilk mixture into a baking dish.
6. 6 Bake in the preheated oven for 15 minutes. Stir corn flakes and remaining parsley together in a bowl. Sprinkle corn flake mixture over chicken mixture; bake until corn flakes are golden and casserole is bubbling, about 5 minutes more. Let rest 5 minutes.

By Donna Henderson Hopgood