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Crunchy Potato Casserole with Kellogg's Corn Flakes

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Serves 6 | Prep Time 20 | Cook Time 60

Why I Love This Recipe

Craving a cozy dinner tonight? You've gotta try this Crunchy Potato Casserole with a twist - we're using Kellogg's® Corn Flakes for that extra crunch!

Did you know that potatoes were the first vegetable to be grown in space? In 1995, the potato became the first vegetable to be grown in space aboard the space shuttle Columbia!

Ingredients You'll Need

4 large potatoes, peeled and thinly sliced
1 cup Kellogg's Corn Flakes cereal
1/2 cup grated parmesan cheese
1/2 cup melted butter
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Salt and pepper to taste
1 cup chicken broth
2 cups cooked chicken, shredded
1 cup mixed vegetables (carrots, peas, corn)


Preheat the oven to 375°F (190°C).

In a bowl, crush the Kellogg's Corn Flakes cereal into small pieces and mix it with grated parmesan cheese, melted butter, garlic powder, onion powder, paprika, salt, and pepper.

Layer half of the sliced potatoes in a greased casserole dish. Sprinkle half of the cereal mixture over the potatoes.

Arrange the shredded chicken and mixed vegetables over the cereal mixture.

Layer the remaining sliced potatoes on top, then sprinkle the remaining cereal mixture over the potatoes.

Pour the chicken broth evenly over the casserole.

Cover the casserole dish with foil and bake for 45 minutes.

Remove the foil and continue baking for an additional 15 minutes or until the potatoes are tender and the top is golden brown.

Let it cool for a few minutes before serving.

Pairs Well With

This Crunchy Potato Casserole with Kellogg's Corn Flakes pairs perfectly with a refreshing side salad or a glass of chilled Chardonnay.

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