Buttermilk Chicken and Corn Flake Baked Casserole

1. Preheat oven to 375 degrees F (190 degrees C).

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. 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. 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. 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. 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.

Cook's Note:

To make ahead of time, prepare the chicken mixture and refrigerate for up to 2 days. When ready to cook, transfer the mixture to a casserole dish and reheat, covered, in a 375 degrees F (190 degrees C) oven for 20 minutes. Top with the corn flakes and continue to bake as directed.