KRABBY CHICKEN CASSEROLE & ASPARAGUS with LIME BUTTER

KRABBY CHICKEN CASSEROLE
2 cups chopped rotisserie chicken
1 1/2 cups flaked Krab
1 cup diced celery
1 bunch green onions, sliced thin
1 cup grated sharp cheddar cheese
1/2 cup sour cream
1/2 cup mayonnaise
4 tablespoons butter
3 tablespoons flour
1/2 cup milk
1 small can french fried onion rings

  • Preheat oven to 350 degrees.
  • Toss together the chicken, krab, celery and onions.
  • Whisk together the sour cream and mayonnaise.
  • Fold sour cream mixture and cheese into chicken mixture.
  • In a small saucepan melt butter.
  • Whisk in flour until golden.
  • Add milk and whisk until well blended.
  • Fold roux into chicken mixture.
  • Pour into a greased 2 quart episode.
  • Top with french fried onion rings.
  • Bake 30 minutes.

5-6 spears of asparagus per person
2-4 tablespoons butter
1 lime, juiced

  • Clean and snap asparagus.
  • Spray a flat cookie sheet with PURE.
  • Arrange asparagus in a single layer.
  • In a small bowl melt the butter.
  • Add the lime juice and whisk well.
  • Pour lime juice evenly over the asparagus.
  • Increase oven temperature to broil.
  • Broil asparagus until just done.
  • Turn off oven and serve both dishes immediately.