Chicken And Crab Casserole Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Avocados1
 Lemon juice1 Teaspoon
 Butter/Margarine1⁄4 Cup (4 tbs)
 Minced onion2 Tablespoon
 All purpose flour1⁄4 Cup (4 tbs)
 Paprika1⁄2 Teaspoon
 Salt1⁄4 Teaspoon
 Chicken broth1 Cup (16 tbs)
 Cooked and cubed chicken2 Cup (32 tbs)
 Canned crabmeat6 Ounce, drained and flaked (One Can)
 Pimiento slices2 Ounce, drained (One Jar)
 Corn flake crumbs1⁄2 Cup (8 tbs)
 Butter/Margarine2 Tablespoon, melted

Nutrition Facts

Serving size: Complete recipe

Calories 2405 Calories from Fat 1041

% Daily Value*

Total Fat 119 g183.8%

Saturated Fat 52.7 g263.5%

Trans Fat 0 g

Cholesterol 671.4 mg

Sodium 3456.2 mg144%

Total Carbohydrates 188 g62.7%

Dietary Fiber 21.1 g84.5%

Sugars 13.7 g

Protein 146 g292.1%

Vitamin A 134.3% Vitamin C 146.7%

Calcium 12.4% Iron 249.6%

*Based on a 2000 Calorie diet

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.
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