Chicken Crab Meat Casserole

Ingredients

• 4 chicken breast fillets (about 120 g each)
• Salt
• Pepper (freshly ground)
• 1 tbsp plant oil
• 2 onions
• 1 bulb fennel
• 2 tbsp butter (plus extra for greasing pans)
• 2 tbsp flour
• 400 ml milk
• 2 tbsp freshly chopped herbs (e.g. dill and parsley)
• 80 g grated parmesan
• 400 g crab meat (pre‑cooked)

Instructions

1. 1.

   Rinse the chicken breast fillets and pat dry. Cut into thin strips or cubes, season with salt and pepper, then sear in hot oil for 1–2 minutes on each side. Remove from pan. Peel and slice the onions. Wash the fennel, trim the core, and cut into strips. Sauté onions and fennel in butter until golden brown. Sprinkle flour over the vegetables and whisk in milk. Simmer for about 10 minutes until thickened. Remove from heat, stir in herbs and parmesan, and season with salt and pepper.

2. 2.

   Preheat the oven to 180 °C (fan). Grease four casserole dishes.

3. 3.

   Rinse the crab meat and drain well. Mix it with the chicken and pour into the prepared dishes. Bake for about 25 minutes until golden brown.