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California Chicken Casserole

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“This was a popular potluck dish making the rounds in the late 70's/early 80's. My preteen daughters (now in their 40s) used to beg for this. If you are looking for a low fat recipe, this one is not it, but it is low in carbs. I'm calling this "California" chicken casserole because the frozen vegetable blend was called "California Blend". I searched about 40 screens of "chicken Casserole" and did not find this one so here we go...”

Ingredients Nutrition

  • 3 cups cooked chicken, diced (I use breasts)
  • 2 (10 1/2 ounce) cans cream of chicken soup
  • 1 cup mayonnaise
  • 12 cup diced onion
  • 1 teaspoon curry powder
  • 12 teaspoon garlic powder
  • 1 tablespoon lemon juice
  • 1 (16 ounce) bag california-blend frozen vegetables (broccoli, cauliflower, carrot)
  • 9 slices American cheese
  • 2 cups corn flakes, crushed
  • 14 cup butter, melted


  1. Preheat oven to 350'F.
  2. In greased 9"x13" glass dish, mix together the soup, mayonnaise, spices, onion and lemon juice.Spread evenly in bottom of pan.
  3. Spread chicken over the soup mixture. Do not stir. Sprinkle the vegetables over top of the chicken. Again, do not stir.
  4. Lay cheese slices over top of the vegetables breaking several slices in half to cover entire surface.
  5. Stir together the corn flake crumbs and butter until well blended. Spread the crumb mixture over the cheese, leveling to make an even top.
  6. Bake uncovered for 30 minutes until heated through and the soup mixture has formed a custard with the chicken and vegetables.

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