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Chicken, Crab And Avocado Bake

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  Avocados 2 , peeled, seeded and cut into chunks
  Fresh lemon juice 1 Tablespoon
  Butter/Margarine 4 Ounce (125 Gram)
  Onion 1 , chopped
  Plain flour 2 Ounce (1/2 Cup Or 60 Gram All Purpose Type)
  Ground rosemary 1 Teaspoon
  Paprika 3⁄4 Teaspoon
  Seasonings To Taste
  Chicken stock 25 Fluid Ounce (3 Cup Or 750 Milliliter)
  Sour cream 4 Fluid Ounce (1/2 Cup Or 125 Milliliter)
  Chopped cooked chicken 12 Ounce (3 Cup Or 315 Gram)
  Canned crab meat 11 Ounce, drained (340 Gram)
  Buttered breadcrumbs 2 Ounce (1 Cup Or 60 Gram)

Preheat oven to 180°C (350°F).
Brush avocados with lemon juice.
Set aside.
Melt butter in a medium-sized saucepan.
Saute onion until tender.
Blend in flour, rosemary, paprika and seasonings.
Cook, stirring, for 1 minute.
Remove from heat.
Gradually blend in stock.
Return to heat.
Cook, stirring constantly, until sauce boils and thickens.
Blend in sour cream.
Cook for 1 minute.
Blend in chicken, crab meat and avocado.
Pour into a casserole dish.
Sprinkle with crumbs.
Bake for 30 minutes or until heated through and golden.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3148 Calories from Fat 1738

% Daily Value*

Total Fat 200 g308.2%

Saturated Fat 84.3 g421.7%

Trans Fat 0 g

Cholesterol 602.5 mg200.8%

Sodium 3288.3 mg137%

Total Carbohydrates 178 g59.2%

Dietary Fiber 37.6 g150.3%

Sugars 32 g

Protein 180 g360.4%

Vitamin A 125.9% Vitamin C 112.9%

Calcium 33.9% Iron 38.6%

*Based on a 2000 Calorie diet

Chicken, Crab And Avocado Bake Recipe