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    You are in: Home / Recipes / Chicken and Crabmeat Casserole With Avocado Recipe
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    Chicken and Crabmeat Casserole With Avocado

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Recipe Junkie's Note:

    From Joyce Lamont's Favorite Minnesota Recipes& Radio Memories.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees, F.
    2. 2
      In large saucepan, melt 1/3 butter over medium heat.
    3. 3
      Add onion and mushrooms;.
    4. 4
      cook and stir until crisp-tender, about 5 minutes.
    5. 5
      Add flour, salt, pepper, marjoram, and paprika to onion mixture;.
    6. 6
      cook and stir until bubbly.
    7. 7
      Add chicken broth;
    8. 8
      cook and stir with wire whisk until mixture is smooth and thickened and begins to boil.
    9. 9
      Remove from heat.
    10. 10
      Stir in sour cream, chicken and crabmeat and set aside.
    11. 11
      Peel avocados and cut into chunks;.
    12. 12
      sprinkle with lemon juice as you work.
    13. 13
      Carefully fold the avocado into the chicken mixture.
    14. 14
      Pour into greased 2 quart baking dish.
    15. 15
      In small bowl, combine panko bread crumbs with melted butter and mix well.
    16. 16
      Sprinkle over casserole.
    17. 17
      Bake for 25-35 minutes or until casserole is bubbly and bread crumbs are browned.

    Ratings & Reviews:

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    Nutritional Facts for Chicken and Crabmeat Casserole With Avocado

    Serving Size: 1 (308 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 510.5
     
    Calories from Fat 290
    56%
    Total Fat 32.2 g
    49%
    Saturated Fat 14.6 g
    73%
    Cholesterol 129.3 mg
    43%
    Sodium 743.0 mg
    30%
    Total Carbohydrate 23.9 g
    7%
    Dietary Fiber 4.5 g
    18%
    Sugars 2.2 g
    8%
    Protein 32.1 g
    64%

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