Party Chicken--Casserole
Yield
2 servingsPrep
10 minCook
90 minReady
100 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cans |
crab meat
8 ounces each |
*
|
| 1 | cup |
salad dressing
|
|
| 2 | each |
chicken breasts
boned, split |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ¼ | teaspoon |
paprika
|
|
| 1 | can |
cream of mushroom soup
|
|
| 1 | x |
parsley leaves
|
*
|
| 1 | x |
pimentos
strips |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cans |
crab meat
8 ounces each |
*
|
| 237 | ml |
salad dressing
|
|
| 2 | each |
chicken breasts
boned, split |
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 1.3 | ml |
paprika
|
|
| 1 | can |
cream of mushroom soup
|
|
| 1 | x |
parsley leaves
|
*
|
| 1 | x |
pimentos
strips |
*
|
Directions
Butter 9 x 9 inch casserole.
Bone crabmeat and place on bottom.
Maake stuffing according to package directions and place on top of crabmeat.
Skin chicken breasts and lay over stuffing.
Sprinkle on parsley and/or pimento and salt and pepper.
Add one can mushroom soup, undiluted.
Sprinkle with paprika.
Bake, uncovered, at 325℉ (160℃) for 1½ hrour.
