Chicken, Crab And Avocado Bake
|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|
|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.
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.