2 8 Oz. Cans Crabmeat — boned
1 C Pepperidge Farm Dressing — dry
2 Chicken Breasts — boned and split
1/4 Tsp Salt
1/4 Tsp Pepper
1 Can Cream Of Mushroom Soup — undiluted
1/4 Tsp Paprika
Parlsey Or Pimiento Strips For Color
Butter 9 x 9-inch casserole. Bone crabmeat and place on bottom. Make stuffing according to package directions and place on top of crabmeat. Skin chicken breasts and lay over stuffing. Sprinkle on parsley or pimiento and salt and pepper. Add one can mushroom soup, undiluted. Sprinkle with paprika. Bake, uncovered, at 325? for 1? hours.
Serves 4
Source: “Mountain Measures” — Junior League of Charleston, WV ed. 1974
billspa@icanect.net