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Baltimore Style Chicken and Crabmeat Casserole

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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."”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 1 (10 3/4 ounce) can cream of chicken soup
  • 12 cup milk
  • 1 tablespoon grated onion
  • 12 teaspoon paprika
  • 34 cup diced cooked chicken
  • 34 cup flaked crabmeat
  • 1 (8 ounce) can mushrooms, drained
  • 12 cup buttered bread crumbs or 12 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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