Chicken Crabmeat Casserole
Nutritional values
(Percentage of daily recommendation)
| Calorie | 506 cal. | (24 %) | ||
| Protein | 57.02 g | (58 %) | ||
| Fat | 21.84 g | (19 %) | ||
| Carbohydrates | 19.11 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.12 g | (10 %) |
| Vitamin A | 214.89 mg | (26,861 %) | ||
| Vitamin D | 1.53 μg | (8 %) | ||
| Vitamin E | 3.23 mg | (27 %) | ||
| Vitamin B₁ | 0.19 mg | (19 %) | ||
| Vitamin B₂ | 0.48 mg | (44 %) | ||
| Niacin | 26.52 mg | (221 %) | ||
| Vitamin B₆ | 0.85 mg | (61 %) | ||
| Folate | 92.76 μg | (31 %) | ||
| Pantothenic acid | 2.54 mg | (42 %) | ||
| Biotin | 4.58 μg | (10 %) | ||
| Vitamin B₁₂ | 4.34 μg | (145 %) | ||
| Vitamin C | 16.27 mg | (17 %) | ||
| Potassium | 1,002.15 mg | (25 %) | ||
| Calcium | 510.67 mg | (51 %) | ||
| Magnesium | 99.06 mg | (33 %) | ||
| Iron | 2.35 mg | (16 %) | ||
| Iodine | 25.22 μg | (13 %) | ||
| Zinc | 5.87 mg | (73 %) | ||
| Saturated fatty acids | 10.42 g | |||
| Cholesterol | 209.28 mg |
Ingredients
- Ingredients
- 4 Chicken breasts (each 120 grams)
- salt
- freshly ground peppers
- 1 Tbsp vegetable oil
- 2 onions
- 1 Fennel bulb
- 2 Tbsps butter (and butter for the pan)
- 2 Tbsps Pastry flour
- 400 milliliters milk
- 2 Tbsps freshly chopped Fresh herbs (such as dill and parsley)
- 80 grams grated Parmesan
- 400 grams Crabmeat (ready to cook)
Preparation steps
Rinse chicken breasts and pat dry. Cut chicken into thin strips or cubes and season with salt and pepper. Heat oil in a saucepan and fry chicken on all sides for 1-2 minutes. Remove from the saucepan. Peel onions, trim and cut into strips. Rinse fennel, trim, remove hard stalk and cut into strips. Add butter, onions and fennel to the saucepan and saute until golden brown. Sprinkle with flour and then stir in milk. Simmer for about 10 minutes until creamy. Remove from the heat, stir in herbs and Parmesan and season with salt and pepper.
Preheat the oven to 180°C (approximately 350°F). Brush 4 casserole dishes or ramekins with butter.
Rinse crab meat and drain well. Add crab meat and chicken to the saucepan, stir and then arrange mixture into the ramekins. Bake in the oven about 25 minutes until golden brown. Serve immediately.
