Party Chicken Casserole
Yield
4 servingsPrep
20 minCook
90 minReady
110 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
crab meat
canned, boned |
|
| 1 | cup |
salad dressing
dry, pepperidge farm |
|
| 2 | each |
chicken breasts
boned and split |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | can |
cream of mushroom soup
undiluted |
|
| ¼ | teaspoon |
paprika
|
|
| 1 | x |
parsley leaves
or pimiento strips for color |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
crab meat
canned, boned |
|
| 237 | ml |
salad dressing
dry, pepperidge farm |
|
| 2 | each |
chicken breasts
boned and split |
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 1 | can |
cream of mushroom soup
undiluted |
|
| 1.3 | ml |
paprika
|
|
| 1 | x |
parsley leaves
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.
