Chicken And Crab Casserole Recipe
Ingredients
| 1 avocado Lemon juice | ||
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Onion | 2 Tablespoon, minced | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Paprika | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Chicken broth | 1 Cup (16 tbs) | |
| Cooked and cubed chicken | 2 Cup (16 tbs) | |
| Crabmeat | 1 Can (10oz), drained, flaked | |
| 1 jar (2 oz.) sliced pimiento, drained | ||
| 1/2 cup corn flake crumbs | ||
| 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.
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.
Chef
