| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry, Main dish |
4 |
Servings |
INGREDIENTS
| 2 |
cn |
Crabmeat (8 oz. ea.) |
| 1 |
c |
Dry Pepperidge Farm Dressing |
| 2 |
|
Chick. breast, boned, split |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/4 |
ts |
Paprika |
| 1 |
cn |
Cream Mushroom Soup |
|
|
Parsley for color |
|
|
Pimento strips for color |
INSTRUCTIONS
Butter 9 x 9 inch casserole. Bone crabmeat and place on bottom. Maake
stuffing according to package directions and place on top of crabmeat. Skin
chicken breasts and lay over stuffing. Sprinkle on parsley and/or pimento
and salt and pepper. Add one can mushroom soup, undiluted. Sprinkle with
paprika. Bake, uncovered, at 325 F. for 1 1/2 hr.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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