Ingredients
- 2 chick
- 240 gr dry pepperidge farm dressing
- 1 gr salt
- 1 gr pepper
- 1 gr paprika
- 2 packages crabmeat
- 1 package cream mushroom soup
- 1 slice parsley for color pimento for color
Butter 9 x 23 cm 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 160ºC . for 1.5 hr.
