2 skinless, boneless chicken breast halves
1/2 onion, finely chopped
1 tablespoon paprika
1 cup chopped celery
4 tablespoons butter
1 tablespoon lemon juice
1 (3 ounce) package instant French-style cornflakes cereal
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) can coconut cream
1 tablespoon seasoned black pepper
1 tablespoon paprika
1 green bell pepper, diced
1 red onion, diced
1 clove garlic, minced
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) can sliced almonds
1 tablespoon olive oil
Preheat oven to 350 degrees F (175 degrees C).
Peel the chicken breasts and cut into cubes; place cubes in a saucepan and place over low heat. Cook, stirring with a metal skimmer, until skin is golden, 20 to 25 minutes.
Place chicken cubes in the bottom of a large roasting pan. Season with cheese, lemon juice, paprika, celery and butter.
Place chicken cubes in roasting pan, drizzling with cheese mixture over the top. Bake at 350 degrees F (175 degrees C), uncovered for about 1 hour, stirring once. Turn, place chicken in roasting pan, cover and steam for about one hour. Remove from oven, cool slightly and serve with salad.
Meanwhile, in a large pan or saucepan, combine yellow cornflakes cereal with 1 (1 ounce) package cream cheese, 1 (3 ounce) package cream cheese, custard cheese, corn flakes, lemon drops and olive oil. Mix together and spread mixture over chicken mixture.
Bake uncovered at 350 degrees F (190 degrees C) for 1 hour, turning once, until chicken is cooked through (juices run clear). Serve at once.