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🍽️ Chicken and Crab Casserole

563 kcal · 30 min · 4 servings

Ingredients

• 4 chicken breast fillets (approx. 120 g each)
• salt
• pepper (from the mill)
• 1 tbsp vegetable oil
• 2 onions
• 1 bulb fennel
• 2 tbsp butter (and butter for the dishes)
• 2 tbsp flour
• 400 ml milk
• 2 tbsp freshly chopped herbs (e.g. dill and parsley)
• 80 g grated parmesan
• 400 g crab meat (ready for cooking)

Instructions

1. 1. Rinse the chicken breast under cold water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Cut the meat into thin strips or small cubes.
4. 4. Season the meat with salt and pepper.
5. 5. Fry the meat for 1 to 2 minutes on all sides in hot oil.
6. 6. Remove the meat from the pan and set it aside.
7. 7. Peel the onions and cut them into strips.
8. 8. Wash the fennel and remove the hard core.
9. 9. Cut the fennel into strips as well.
10. 10. Fry the onions and fennel in the pan with butter until golden brown.
11. 11. Sprinkle the vegetables with flour.
12. 12. Stir the milk into the vegetables.
13. 13. Let the sauce simmer for about 10 minutes on low heat until it becomes creamy.
14. 14. Preheat the oven to 180 degrees Celsius fan setting.
15. 15. Grease 4 small baking dishes with butter.
16. 16. Rinse the crab meat.
17. 17. Let the crab meat drain well.
18. 18. Mix the crab meat with the chicken meat into the sauce.
19. 19. Fill the mixture into the prepared dishes.
20. 20. Bake the casserole in the oven for about 25 minutes until golden brown.

Nutrition per serving

• kcal: 563
• Protein: 77 g · Fett/Fat: 22 g · Carbs: 14 g