Crab and Chicken Casserole

Serves: 7
Total Calories: 333


4 chicken breasts
1/4 cup chopped onion
1 - 2 tablespoon butter
1 (3-ounce) can chopped, drained mushrooms
1/2 pound crabmeat
2 tablespoons snipped parsley
1/2 cup crumbled saltine crackers
pepper to taste
4 tablespoons butter
1/4 cup flour
3/4 cup milk
3/4 cup chicken broth
1/3 cup dry white wine
1/2 pound grated Swiss cheese


Cut deboned chicken breasts in half and pound between Saran Wrap until flat. Place in buttered rectangular Pyrex dish. Sauté the onion in skillet in 1–2 tablespoons butter until soft. Add mushrooms, crabmeat, parsley, saltine crackers, and pepper to taste. Toss to blend and spoon mixture generously atop each piece of chicken. Melt 4 tablespoons of butter in a saucepan. Add flour and stir. Gradually stir in milk, chicken broth, and wine, whisking to keep a smooth sauce. Pour the sauce over the chicken-crab. Cover with aluminum foil and bake at 350° for 1 hour. Uncover, sprinkle with Swiss cheese and paprika, returning to oven to melt.

Nutritional Facts:

Serves: 7
Total Calories: 333
Calories from Fat: 181

This Crab and Chicken Casserole recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

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