Chicken And Crab Casserole
|Lemon juice||1 Teaspoon|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Minced onion||2 Tablespoon|
|All purpose flour||1⁄4 Cup (4 tbs)|
|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|
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.