Monday, September 27, 2010

A Recipe! (Golden Chicken Cheddar Bake)

This recipe comes from my sister, Debbie, and is one of my favorites. Since I was making this for a dinner party, I doubled the amounts given. (Complete recipe is at the end of the post.)


Before we get started, I have to brag just a tad and say that for this particular casserole making experience, I got all my ingredients chopped, diced and gathered before the cooking even began, just the way they do on all those fancy cooking shows on TV! (Except for that the TV cooking shows never feature a little dribble of something mysterious on the front of the kitchen drawer. Oh well. Perfection doth yet elude me.)


So let’s get started! Dribbles and all!

In a large bowl, combine chicken . . .


celery . . .


onion . . .


. . .almonds and cheese.


Note: The day before preparing this recipe, I was in the grocery store staring at the selection of nuts and wracking my brain, trying to remember if the recipe called for sliced or slivered almonds. Sliced or slivered. Sliced or slivered. Oh what’s a girl to do?

I finally figured that no matter which one I chose, I would have a 50-50 chance of being right. As it turns out, I was wrong. It actually called for slivered almonds. And I got sliced. Oh well.

After the momentous Wrong Almond Crisis had come and gone, a new crisis presented itself in the form of a mayo bottle. An empty mayo bottle.


I stared at the bottle for a while and it stared right back, its one-eyed gaze rebuking me in a rather malevolent, mayonnaise-ish sort of way for not planning ahead better and having a back up bottle of mayo in the house.

I eventually lost the staring contest with Sir Mayo and put the whole recipe on hold so that I could dash out to the grocery store and purchase another jar. Second crisis over!

Now. Get a smaller bowl and combine the mayo, lemon juice, salt and pepper; mix well.


Add that mixture to the chicken/cheese mixture and mush them all together with a spoon. Or in other words: stir. (I just love saying the word “mush.” Mush. Mush. Mush.)


It will eventually look like this. Yummy in a sort of chaotic, mushy way.


Now grab your corn flake crumbs . . . well, at least, grab your bowl of corn flake crumbs. (Grabbing the crumbs themselves may prove to be just a tad messy.)


Add your melted better to the crumbs and stir it all together. (I hereby admit that I got a little spoon and took a taste of the crumbs and butter. It was delish! Of course, melted butter is delish with just about anything.)


Now, this is the important part of the recipe. Make your way over to your poor, little ol’ nekkid casserole and say to it, “Have no fear, little nekkid casserole. I am hereby about to clothe you in Corn Flakes crumbs! And butter!”


Voila! Forsoothly and verily, you will have in front of you one “clothed in corn flakes casserole.” Ain’t it purty?


Gaze in admiration at your creation for a moment. Pat yourself on the back. Lick the butter bowl. Whatever you have to do in order to be happy.

And let me just add one more thing. I guarantee that you will be very grateful to yourself if you take a moment to run water in your bowls and throw in your measuring cups and spoons. Clean up is much easier if accumulated food glop does not have a chance to permanently affix itself to your utensils. Don’t ask me how I know.


And that’s it!

I’m sorry that I am ending this post with a picture of dirty dishes instead of a lovely, golden baked, cornflake clad casserole. However, when I took the dish out of the oven, there were eight dinner guests in the house and I didn’t want to look like a really odd hostess and start taking pictures of my own cooking. That would just not be cool. And I, of course, am all about being cool. (You can stop laughing now.)

So if you want to see the finished product? Well, go make it yourself, already!

And enjoy!

Golden Chicken Cheddar Bake

3 C cooked, chopped chicken

1 C (or less) sliced celery

1/4 C chopped onion

1/4 slivered almonds

1 C cubed sharp cheddar

3/4 C mayo (I use lite and it does great)

2 T lemon juice

1/2 t salt

1/4 t pepper

1/2 C cornflake crumbs mixed with 1 T melted butter

Combine chicken, celery, onion, almonds and cheese in a bowl. Mix well.

In a smaller bowl, mix mayo, lemon juice, salt and pepper.

Add to the chicken mixture; mix well.

Spoon into a greased 6x10 baking pan. Top with buttered cornflake crumbs.

Bake 325 for 35 minutes.

Serves 4-5.

This recipe is easy to double (put in 9x13 pan) and make ahead of time.

22 Had Something To Say (Just click here!):

becky m said...

i love the ending...i'm sure they would understand if you explained why you were taking pictures of ur food,lol.

Anonymous said...

I didn't know you could buy corn flake crumbs in a box!!!


Anonymous said...

Bec is not kidding. . . it is a tasty dish.


Anonymous said...

Becky . . . I want to make this recipe for dinner soon! Can I use an 8 inch square casserole instead of a 6 by 10 one??? Thanks . . . love your recipes, they are good and usually do not require a trip to the grocery store for exotic ingredients! Unless you consider mayonnaise and the fact that you were out of it exotic!

krueth said...

Sounds delicious! I will be making it in the next few days! I also did not know you could buy cornflake crumbs..LOL I always just dump some in a ziploc bag and crush away.

Anonymous said...

I think this is almost the same as a recipe I have except mine calls for crushed potato chips on top. I actually forgot about it and now need to make it! May try your version though. Jill-FL

Jane Copes (Professor Sepoc) said...

Hmmm, without the cornflake crumbs and baking, this sounds like a great chicken salad. Smooshy and crunchy all in one!

deb said...

I was about to adamantly insist that I had never given you that recipe and I certainly had no clue as to where you got it.

And then I scrolled down,saw the pix of the recipe card with my name and handwriting on it and said, "Oh".

I guess I'll have to make that recipe again and see if tasting it stirs up (ha! a pun)some distant memory.

And now it seems like an appropriate time for me to share with you my newest favorite quote: "My mind works like lightening; one billiant flash and it's gone."

Love, deb (I think)

deb said...

You know, I proof read that entry a few times. I definitely should not get that job as an editor.

Allow me to just add a quick "r" to "brilliant". Because obviously I am so brilliant.

Lisa said...

Me thinks we are going to try this, this weekend. It looks yummy.

jmckemie said...

I, too, thought it sounded like a really good chicken salad before baking. Not a huge fan of celery so going to make it, cutting back on the celery and replacing some of the "bulk" with some cranberries!
I do think you should still have taken the photo - your guests would either have gotten a good laugh at it or they are not the kind you want to spend you time with anyway. I know, I know, as a pastors wife sometimes you just have to be a little more accomodating to others ;)

Anonymous said...

I copied your recipe and took it to school to have Mrs. G. make it, and bring me some leftovers. (i don't have a working oven) but, she said she'd make it for us for lunch on Friday when we have extended day. so, I said then I would buy the ingredients. went to the store, couldn't find corn flake crumbs, but got a regular box,checked out, and realized that I had forgotten the chicken!!! at least I remembered before I got to Gayle's house.
tomorrow is our Mother Goose Land olympics and tea party. i was worn out just making the Humpty Dumpty egg salad!!! :-) actually, getting the games and other stuff ready contributed to this weary body.

looking forward to a yummy meal on Friday!!~!

keep those recipes coming!

mrs pam

Ann Martin said...

I made the chicken dish Tuesday night and put it in the frig until Wednesday. I then cooked it for dinner and Jim really did like it. I used a 11 x 9 dish or 11 x 7 (not sure) and it was fine. I especially liked the almonds in it. Thanks for sharing.

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