Chicken Crab Casserole

Ingredients

• 5 tablespoons butter
• 1 medium onion, chopped

• 2 (8 ounce) cans crabmeat, drained

• 1 (15 ounce) can artichoke hearts, drained and chopped
• 2 tablespoons parsley
• 1/4 teaspoon salt
• 2-3 cups chicken, cut into bite-sized pieces
• 1-2 cup shredded cheese
• 1/2 teaspoon paprika
• 1 cup coarse breadcrumbs

Directions

1. 1

   Grease a 9x13 baking dish and preheat the oven to 350°F.

2. 2

   Cook the chicken (I use tenderlions and sauté them in a skillet with a tablespoon of olive oil).

3. 3

   In 3 quart or larger sauce pan, sauté onion in 2 tbsp butter until tender at a medium heat. Add the chicken, crab, artichokes, parsley, salt and paprika. Stir occasionally until everything is hot.

4. 4

   Mix in the cheese; I didn't have room in my 3 quart pan to add the cheese, so I layered cheese and the contents of the pan in the baking dish and mixed it up there.

5. 5

   Put the contents of the pan into the baking dish. Cover and bake at 350 for 15 minutes.

6. 6

   Melt the remaining 3 tbsp butter and stir it into the bread crumbs so that they are a little moist and stick together. Sprinkle over the baking dish and bake uncovered until bread crumbs are golden (about 10 minutes).