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Chicken and Crab Casserole
1 tbsp canola oil (15 ml)
¼ cup onion, chopped
2 cloves garlic, minced
4 bacon slices, cooked & chopped
2 large potatoes, peeled & chopped
2/3 cup chicken broth (150 ml)
1 ½ lb boneless, skinless chicken breasts, cut up (680 g)
1 4 ¼ oz can crabmeat, drained & flaked (120 g)
1 tbsp water (15 ml)
2 tsp cornstarch (10 ml)
1/3 cup sour cream (75 ml)
Salt & pepper to taste
Brown chicken in frying pan sprayed with cooking oil.
Meanwhile canola oil, onion & garlic in large microwave-safe casserole dish. Cover. Microwave on high for 3 - 5 minutes,
stirring twice during cooking, until onion is soft.
Add bacon, potatoes & broth to dish & cover. Microwave on high
for 10 minutes or until potatoes are cooked.
Add chicken & crab to mixture in dish. Mix well.
Mix water & cornstarch in a small bowl until smooth. Stir into
chicken mixture. Add sour cream, salt & pepper. Cover. Microwave on high for 3 - 4 minutes, stirring once during cooking, until
mixture is thickened.
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