Chicken And Crabmeat Casserole With Avocado Food

CHICKEN AVOCADO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Melt one tablespoon of butter in large heavy skillet. Add olive oil and swirl together with the butter. Add chicken and saute until chicken pieces are browned and juices run clear. Turn pieces to brown evenly while sauteing. Place chicken breasts in 9x13 baking dish and set aside.
• Melt 4 tablespoons of butter until foamy. Stir in flour, and cook for three minutes, stirring constantly. Slowly add cream and chicken broth. Continue stirring and cooking until smooth and thickened. Season sauce with Morton® Kosher Salt, black pepper, Parmesan cheese, hot pepper sauce and herbs. Set aside.
• Saute mushrooms in remaining two tablespoons of butter. Add sherry and cook until reduced. Place mushrooms over the chicken. Pour the sauce over the chicken and mushrooms. Bake uncovered for 25 minutes, then sprinkle with almonds, and return to oven for 10 minutes. Peel and slice avocados lengthwise and place over chicken before serving.

CHICKEN AND CRABMEAT CASSEROLE WITH AVOCADO

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-STUFFED AVOCADOS

Steps:

• To make the crab mix, flake the crabmeat into a small bowl and mix in the mustard and oil, then season to taste. Can be made the day ahead. Add the basil and chilli just before serving.
• To serve, halve and stone the avocados. Fill each cavity with a quarter of the crab mix, scatter with a few of the smaller basil leaves and eat with teaspoons.

CRAB & AVOCADO TOSTADAS

Steps:

• Put the onion in a bowl and cover with half the lime juice and a good pinch each of sugar and salt. Leave to soften while you get everything else ready.
• Mix together the crabmeat, spring onions and half the chilli. Season with black pepper and set aside. Mash the avocado with the remaining lime juice, garlic and some seasoning. You can leave it quite chunky or mash it until smooth. Stir in the rest of the chilli.
• Bend each tortilla in half and toast in a toaster for 1 min. Put on 2 plates and top with the salad leaves, then mashed avocado. Finish with the crabmeat and drained pickled onion. Serve with lime wedges for squeezing over.

CHICKEN CRAB CASSEROLE

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).

CHICKEN AVOCADO CASSEROLE

Steps:

• Preheat oven to 350 degrees. Steam the chicken breasts until tender. Melt 4 tablespoons of the butter until foamy, stir in flour and cook for 3 minutes. Slowly add the cream and chicken stock, stirring until smooth and thickened. Season with the salt, pepper, Parmesan, Tabasco, and herbs. Set aside.
• Saute mushrooms in remaining 2 tablespoons butter. Place the chicken in a 2-quart casserole and top with mushrooms. Sprinkle with salt and pepper. Pour sauce over and bake, uncovered, for 25 minutes. Remove from oven. Sprinkle with almonds. Return to oven for 10 minutes. Peel and slice avocados lengthwise. Place over casserole before serving.