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Chicken And Crab Casserole

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Ingredients
  Avocados 1
  Lemon juice 1 Teaspoon
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Minced onion 2 Tablespoon
  All purpose flour 1⁄4 Cup (4 tbs)
  Paprika 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Chicken broth 1 Cup (16 tbs)
  Cooked and cubed chicken 2 Cup (32 tbs)
  Canned crabmeat 6 Ounce, drained and flaked (One Can)
  Pimiento slices 2 Ounce, drained (One Jar)
  Corn flake crumbs 1⁄2 Cup (8 tbs)
  Butter/Margarine 2 Tablespoon, melted
Directions

Peel avocado, remove pit and cube.
To prevent browning, toss avocado with lemon juice and set aside.
Place 1/4.cup butter and onion in a 2 qt.glass casserole dish.
Cover and microwave 1 to 2 minutes or until tender.
Stir in flour, paprika and salt until smooth.
Gradually stir in broth.
Microwave 2 to 3 minutes or until thickened.
Stir every minute.
Stir in chicken, crabmeat, avocado (drained) and pimiento.
Microwave 5 to 7 minutes or until bubbly.
Stir once during cooking.
Combine corn flake crumbs and butter.
Sprinkle over casserole.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Chicken

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