Crabmeat and mushrooms are rolled up with chicken breasts, then cooked with a white sauce on top. My family adores the recipe that I learned from a friend. It is simple to prepare and goes well with rice or potatoes.
| Prep Time: | 10 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 tablespoons butter, divided
- ¼ cup all-purpose flour
- 1 cup chicken broth
- ½ cup milk
- ¼ cup chopped onion
- 1 (6 ounce) can crabmeat – drained, flaked and cartilage removed
- 1 (4.5 ounce) can sliced mushrooms, drained
- ⅓ cup crushed saltine crackers
- 2 tablespoons minced fresh parsley
- ½ teaspoon salt
- 1 pinch ground black pepper
- 4 skinless, boneless chicken breast halves
- 1 cup shredded Swiss cheese
- ½ teaspoon paprika
Instructions
- To Make White Sauce: Melt 3 tablespoons of the butter in a medium saucepan. Stir in flour until smooth, then gradually stir in broth and milk. Bring all to a boil; boil, stirring, for about 2 minutes. Remove from heat and set aside.
- In a large skillet melt remaining 1 tablespoon butter and saute onion over medium heat until tender. Add crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2 tablespoons of the prepared white sauce. Heat through.
- Preheat oven to 350 degrees F (175 degrees C).
- Pound chicken breasts to 1/4 inch thickness. Spoon about 1/4 of the crab mixture onto the edge of each chicken breast; roll up and secure with toothpicks. Place chicken rolls in a lightly greased 9×13 inch baking dish, then top with remaining white sauce.
- Cover dish and bake at 350 degrees F (175 degrees C) for 30 minutes or until chicken juices run clear. Sprinkle with cheese and paprika and bake, uncovered, for another 5 minutes or until cheese is melted and bubbly. Remove toothpicks and serve.
Nutrition Facts
| Calories | 478 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 164 mg |
| Dietary Fiber | 2 g |
| Protein | 49 g |
| Saturated Fat | 13 g |
| Sodium | 1244 mg |
| Sugars | 3 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
The white sauce is just too bland. The stuffing is bland also. This recipe needs some flavor. Maybe some lemon in the white sauce would help or some white wine. Cream cheese in the crab stuffing would help also. The recipe calls for 1 tblspn of butter to saute, thats not near enough.
I just made the dish, in 15 minutes we will be eating this fragrant and tempting dish. I used Parmesan instead of Swiss cheese. more later….
This was so easy to make…and so delicious. Great recipe.
This was FANTASTIC. I followed the recipe exactly aside from adding some Old Bay and skipping the Swiss Cheese. Served over brown rice, but think this would also be good over egg noodles or quinoa. My dad practically licked the plate. Will DEFINITELY be making this again. Thanks so much for sharing!
Awesome as is. Made no changes.
I love this recipe Its not something I would want to eat all the time but it is a nice change. I did not have fresh or can crab meat I used imitation and it worked fine . I also added a bit more cheese but we love cheese
I took into consideration some of the reviews and added white wine and thyme to the white sauce. Sautéed shallots , mushrooms and red pepper with Old Bay spice then added the crab, fresh bread crumbs with a few drops of hot sauce. I just made pockets in the chicken instead of flattening and rolling. After baking for 30 minutes, added Parmesan cheese ( less rich but tasty) for the final 10 minutes. This is a five star recipe worthy of a high end restaurant but can be made in stages so easy for a mid week meal. Hubby loved it.
This was very good, nice and creamy. I added 1/4 c green onion, 1 tbsp lemon juice, 1 tsp of Worcestershire sauce and 1/2 tsp mustard powder to the crab mix, and used Old Bay in place of salt. The flavors weren’t knockouts, but they were nowhere near bland like some reviewers have said. I enjoyed this dish and will definitely make it again.
This is a keeper! I did tweak it. I sauteed lots of garlic and shallot, used bread crumbs and seasoned the white sauce and chicken breasts with a garlic herb seasoning. I used Old Bay in the crab mixture. When the Swiss cheese melts over the white sauce and oozes all over…Mmmm! This is a very nice recipe.
Fairly easy to make and all the guests really loved it. It tasted great as a leftover as well. Will become one of my signature meals.
Very yummy. I expect my husband requesting this again in the future.
Followed the recipe as written – not good. It also did not cook in time, added 8 mins to oven time.
My children, husband, and I loved this recipe. We substituted the crab meat for imitation, used Italian blend shredded cheese, and chicken bullion cubes with water for the sauce. Substitution was solely because I used what I had on hand. Next time, I will use real crab meat. Imitation was still delicious! We had a ton of leftovers so this meal made for a couple nights lunch and dinner.
I thought this was only ok. My husband said he liked it, but didn’t eat all of his chicken, so maybe he was only being nice. I think the key to making this better may be to get a good quality crab meat. I got the best canned crab I could find, but this would likely be much tastier with the crab you get from the meat/seafood counter.
I really enjoyed this recipe. I read a few of the reviews before preparing my meal and learned that others felt it was a bit bland. I used seasoning salt and garlic pepper on the chicken; Old Bay, crushed red pepper, a pinch of salt, and lemon pepper on the crab meat. I didn’t add any seasoning to the white sauce-and am glad that I didn’t-nor did I use the Swiss cheese. I opted for Parmesan cheese instead. I served this with green beans and flavored rice. It was really good! My boyfriend wants me to make more. Thanks for posting this recipe for us!!!!
amazing…. added more garlic , and i think i’ll use real crab next time… i’m just not that big of a fan of canned crab i don’t think
Not bad, took the idea of adding the cajun seasoning which helped both the white sauce and stuffing. Kind of tasted like a crab cake stuffed inside a chicken breast.
We enjoyed these, but felt the white cream sauce was really lacking in flavor. The stuffing was fantastic!! I used Old Bay, as others suggested to give it more of a crab cake flavor, also. I’ll give this recipe another try, using clam broth as another suggested.
I did not care for this recipe.
Wonderful! I made more of the white sauce, but WONDERFUL!
If I could give more than 5 stars, I would! This tasted heavenly. I made only one chanage, that of fresh mushrooms. Everything else was done according to the recipe. There are few dishes that I really enjoy after doing all the cooking but this one was a delight to my taste buds. I had homemade coleslaw on the side and made pineapple sour cream pie for dessert. My guests were very appreciative of my efforts. Kudos to my friends at Allrecipes.