Chicken, Crab And Avocado Bake Recipe
Ingredients
| 2 avocados, peeled, seeded and cut into chunks | ||
| Lemon juice | 1 Tablespoon | |
| Butter/Margarine | 125 Gram | |
| Onion | 1 , chopped | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| Rosemary | 1 Teaspoon | |
| Paprika | 3/4 Teaspoon | |
| Seasonings, to taste | ||
| Chicken stock | 3 Cup (16 tbs) | |
| Sour cream | 1/2 Cup (16 tbs) | |
| Cooked chicken | 3 Cup (16 tbs), chopped | |
| Crab meat | 340 Gram, drained | |
| Breadcrumbs | 1 Cup (16 tbs), buttered | |
Directions
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.
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.
Chef
