Chicken and Crab Casserole

2 T butter, divided

¼ C flour

¼ C chicken broth

¼ C milk

1/3 C chopped onion

1 can crabmeat, drained

1 can mushroom stems, drained

½ C crushed saltines crackers

1 T parsley

1/8 t salt

dash pepper

4 boneless chicken breasts

½ C shredded swiss cheese

¼ t paprika

In saucepan – melt 2/3 of the butter. Stir in flour until smooth. Gradually stir in broth and milk. Bring to a boil; boil and stir for 2 minutes. Remove from the heat; set aside. In skillet sauté onion in remaining butter until tender. Add the crab, mushrooms, crackers, parsley, salt, pepper and 2 T. of the white sauce. Heat through. Flatten chicken breast. Spoon about ½ cup of the crab mixture on each chicken breast. Roll up and secure with a toothpick. Place in a greased baking dish. Top with remaining white sauce. Cover and bake at 350 degrees for 30 minutes. Sprinkle with cheese and paprika. Bake uncovered 5 minutes longer until cheese is melted. Remove toothpicks to serve. Serves 3.

Submitted by: Wednesday Night Kitchen Crew