Chicken and Crabmeat Casserole With Avocado |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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From Joyce Lamont's Favorite Minnesota Recipes& Radio Memories. Ingredients:
1/3 cup butter |
1 onion, chopped |
1 cup sliced mushrooms |
7 tablespoons flour |
1/2 teaspoon salt |
1/8 teaspoon white pepper |
1/2 teaspoon dried marjoram |
1/2 teaspoon paprika |
1 1/2 cups chicken broth |
1 1/2 cups sour cream |
3 cups cubed cooked chicken |
1 (1 lb) container lump crabmeat, picked over |
2 avocados |
2 tablespoons lemon juice |
1 cup panko breadcrumbs |
2 tablespoons butter, melted |
Directions:
1. Preheat oven to 350 degrees, F.
2. In large saucepan, melt 1/3 butter over medium heat.
3. Add onion and mushrooms;.
4. cook and stir until crisp-tender, about 5 minutes.
5. Add flour, salt, pepper, marjoram, and paprika to onion mixture;.
6. cook and stir until bubbly.
7. Add chicken broth;
8. cook and stir with wire whisk until mixture is smooth and thickened and begins to boil.
9. Remove from heat.
10. Stir in sour cream, chicken and crabmeat and set aside.
11. Peel avocados and cut into chunks;.
12. sprinkle with lemon juice as you work.
13. Carefully fold the avocado into the chicken mixture.
14. Pour into greased 2 quart baking dish.
15. In small bowl, combine panko bread crumbs with melted butter and mix well.
16. Sprinkle over casserole.
17. Bake for 25-35 minutes or until casserole is bubbly and bread crumbs are browned.
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