Party Chicken-- Casserole
Yield
4 servingsPrep
30 minCook
90 minReady
2 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | oz |
crab meat
boned |
|
| 1 | cup |
stuffing
dry |
* |
| 2 | each |
chicken breasts
boned and split |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | each |
cream of mushroom soup
can, undiluted |
*
|
| ¼ | teaspoon |
paprika
|
|
| 1 | x |
parsley sprigs
or pimiento strips, for color |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | oz |
crab meat
boned |
|
| 237 | ml |
stuffing
dry |
* |
| 2 | each |
chicken breasts
boned and split |
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 1 | each |
cream of mushroom soup
can, undiluted |
*
|
| 1.3 | ml |
paprika
|
|
| 1 | x |
parsley sprigs
or pimiento strips, for color |
*
|
Directions
Butter 9 x 9-inch casserole.
Bone crabmeat and place on bottom.
Make stuffing according to package directions and place on top of crabmeat.
Skin chicken breasts and lay over stuffing.
Sprinkle on parsley or pimiento and salt and pepper.
Add one can mushroom soup, undiluted.
Sprinkle with paprika.
Bake, uncovered, at 325? for 1? hours.
