Ingredients
- 2 chick
- 1 c dry pepperidge farm dressing
- 1/4 ts salt
- 1/4 ts pepper
- 1/4 ts paprika
- 2 packages crabmeat
- 1 package cream mushroom soup
- 1 slice parsley for color pimento for color
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.
