Chicken Crab Casserole

Name: Chicken Crab Casserole
Ingredients: 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

10 ingredients

6 steps

Ingredients

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

Directions

1

Grease a 9x13 baking dish and preheat the oven to 350°F.
2

Cook the chicken (I use tenderlions and saute them in a skillet with a tablespoon of olive oil).
3

In 3 quart or larger sauce pan, saute 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.
4

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.
5

Put the contents of the pan into the baking dish. Cover and bake at 350 for 15 minutes.
6

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).