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Chicken Crab Casserole

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“Found this in the hot bar at Whole Foods and couldn't find a recipe, so I adapted one.”
READY IN:
2hrs
SERVES:
8
YIELD:
1 9x13 casserole
UNITS:
US

Ingredients Nutrition

  • 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
  • 14 teaspoon salt
  • 2 -3 cups chicken, cut into bite-sized pieces
  • 1 -2 cup shredded cheese
  • 12 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 sauté them in a skillet with a tablespoon of olive oil).
  3. 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.
  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).

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