Cheesy Chicken

Servings 4 people


  • 4 boneless skinless chicken breasts
  • 1 can chicken broth
  • 1 can cream of celery soup
  • 2 cups corn flakes
  • 2 cups mozzarella cheese, shredded
  • 1 tsp onion salt
  • 1 tsp pepper
  • 2 Tbsp parsley flakes


  1. Spray your 9 x 12 pan with pam. Preheat oven to 350 degrees.

  2. Fill a gallon ziplock bag with cornflakes, onion salt, pepper, and parsley flakes.

  3. Melt one stick of butter in a pie pan.

  4. Dip chicken in butter then place the buttered chicken into the cornflake mixture. Coat both sides.

  5. Place in prepared pan.

  6. Blend in a blender the two soups and pour over the chicken.

  7. Top with cheese.

  8. Bake for 45 minutes with foil on top. Remove the foil to allow the cheese to brown. Cook another 15 minutes or until brown and bubbly.

  9. Serve with wild rice and steamed broccoli.