Serving Size:
3/4 cup

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Vegetarian
  • Gluten-free


  • 13 ounces Corn Chex® cereal
  • 28 ounces Rice Chex® cereal
  • 1-1/2 teaspoons garlic powder
  • 1-1/2 tablespoons dried dill weed
  • 1/2 cup Parmesan cheese
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup unsalted butter


  1. Preheat oven to 250° F.
  2. Pour cereal into a large baking or roasting pan.
  3. Melt butter in sauce pan over a low-medium heat.
  4. Add garlic powder, dill, Parmesan cheese and Worcestershire sauce to butter; stir to combine.
  5. Melt butter. Pour 1/4 of the butter mixture over cereal in pan and mix to coat cereal. Bake for 15 minutes.
  6. Remove cereal from oven and pour another 1/4 of butter mixture over cereal; mix well.  Bake for another 15 minutes.
  7. Repeat step 6 two more times until all butter mixture is added and cereal has cooked for a total of one hour until crisp.

Helpful hints

  • A large roasting pan with high sides works best.
  • The parmesan cheese is a higher phosphorus ingredient. 1/2 cup contributes 10 mg phosphorus per serving. Use less or omit if desired. 
  • Purchase one box of Corn Chex and 2 boxes of Rice Chex. For a smaller batch, reduce cereal to one or two boxes depending on how much you want to make. Adjust other ingredients as well.

Nutrients per serving

Calories 116

Protein 2 g

Carbohydrates 18 g

Fat 4 g

Cholesterol 9 mg

Sodium 217 mg

Potassium 45 mg

Phosphorus 34 mg

Calcium 96 mg

Fiber 0.4 g

Added Sugar 3 g

Kidney and kidney diabetic food choices

  • 1 starch
  • 1/2 fat

Carbohydrate choices


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