Baltimore Style Chicken and Crabmeat Casserole |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. Position the rack in the center of the oven and preheat to 325°.
2. 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.
3. Pour into a casserole dish and sprinkle with the buttered crumbs/corn flake crumbs.
4. Bake for about 15 minutes, or until browned and bubbly.
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