Best Crab And Chicken Casserole Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BALTIMORE STYLE CHICKEN AND CRABMEAT CASSEROLE



Baltimore Style Chicken and Crabmeat Casserole image

I've never been to Baltimore so I can't vouch for whether or not this is "Baltimore style." That's what it was called in the cookbook. From "2001 Chicken Recipes."

Provided by mailbelle

Categories     Crab

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can cream of chicken soup
1/2 cup milk
1 tablespoon grated onion
1/2 teaspoon paprika
3/4 cup diced cooked chicken
3/4 cup flaked crabmeat
1 (8 ounce) can mushrooms, drained
1/2 cup buttered bread crumbs or 1/2 cup corn flake crumbs

Steps:

  • Position the rack in the center of the oven and preheat to 325°.
  • In a saucepan, combine the mushroom and chicken soups, the milk, onion, and paprika and bring to a boil. Remove from the heat and stir in the chicken, crabmeat, and mushrooms.
  • Pour into a casserole dish and sprinkle with the buttered crumbs/corn flake crumbs.
  • Bake for about 15 minutes, or until browned and bubbly.

Nutrition Facts : Calories 263.6, Fat 12.7, SaturatedFat 3.6, Cholesterol 30.1, Sodium 1127.3, Carbohydrate 24, Fiber 1.3, Sugar 3.4, Protein 14.2

CHICKEN CRAB CASSEROLE



Chicken Crab Casserole image

Make and share this Chicken Crab Casserole recipe from Food.com.

Provided by Fanged Menace

Categories     Crab

Time 2h

Yield 1 9x13 casserole, 8 serving(s)

Number Of Ingredients 10

5 tablespoons butter
1 medium onion, chopped
2 (8 ounce) cans crabmeat, drained
1 (15 ounce) can artichoke hearts, drained and chopped
2 tablespoons parsley
1/4 teaspoon salt
2 -3 cups chicken, cut into bite-sized pieces
1 -2 cup shredded cheese
1/2 teaspoon paprika
1 cup coarse breadcrumbs

Steps:

  • Grease a 9x13 baking dish and preheat the oven to 350°F.
  • Cook the chicken (I use tenderlions and sauté them in a skillet with a tablespoon of olive oil).
  • In 3 quart or larger sauce pan, sauté onion in 2 tbsp butter until tender at a medium heat. Add the chicken, crab, artichokes, parsley, salt and paprika. Stir occasionally until everything is hot.
  • Mix in the cheese; I didn't have room in my 3 quart pan to add the cheese, so I layered cheese and the contents of the pan in the baking dish and mixed it up there.
  • Put the contents of the pan into the baking dish. Cover and bake at 350 for 15 minutes.
  • Melt the remaining 3 tbsp butter and stir it into the bread crumbs so that they are a little moist and stick together. Sprinkle over the baking dish and bake uncovered until bread crumbs are golden (about 10 minutes).

SEAFOOD CASSEROLE



Seafood Casserole image

A family favorite, this rice casserole is filled with plenty of seafood and veggies. It's hearty, homey and so easy to make. -Nancy Billups, Princeton, Iowa

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 13

1 package (6 ounces) long grain and wild rice
1 pound frozen crabmeat, thawed, or 2-1/2 cups canned lump crabmeat, drained
1 pound cooked shrimp, peeled, deveined and cut into 1/2-inch pieces
2 celery ribs, chopped
1 medium onion, finely chopped
1/2 cup finely chopped green pepper
1 can (4 ounces) mushroom stems and pieces, drained
1 jar (2 ounces) diced pimientos, drained
1 cup mayonnaise
1 cup 2% milk
1/2 teaspoon pepper
Dash Worcestershire sauce
1/4 cup dry bread crumbs

Steps:

  • Cook rice according to package directions. Meanwhile, preheat oven to 375°., In a large bowl, combine the crab, shrimp, celery, onion, green pepper, mushrooms and pimientos. In a small bowl, whisk mayonnaise, milk, pepper and Worcestershire sauce; stir into seafood mixture. Stir in rice., Transfer to a greased 13x9-in. baking dish. Sprinkle with the dry bread crumbs. Bake, uncovered, until bubbly, 40-50 minutes.

Nutrition Facts : Calories 585 calories, Fat 34g fat (5g saturated fat), Cholesterol 209mg cholesterol, Sodium 1045mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 2g fiber), Protein 37g protein.

CHICKEN AND CRABMEAT CASSEROLE WITH AVOCADO



Chicken and Crabmeat Casserole With Avocado image

Make and share this Chicken and Crabmeat Casserole With Avocado recipe from Food.com.

Provided by Recipe Junkie

Categories     Crab

Time 45m

Yield 8 serving(s)

Number Of Ingredients 16

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

Steps:

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

CRAB AND CHICKEN CASSEROLE



Crab and Chicken Casserole image

Number Of Ingredients 15

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
paprika

Steps:

  • 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.

Nutrition Facts : Nutritional Facts Serves

Related Topics