Chicken and Oyster Casserole

Title:
Chicken and Oyster Casserole

Yield:
4 Servings

Categories:
Poultry,
Shellfish,
Casseroles




Ingredients:





     1 lg Fryer (about 3 lbs.), cut up


   1/4 c  All-purpose flour


 1 1/4 ts Salt


   1/4 ts White pepper


     2 tb Shortening


   1/2 c  Boiling water


   1/2 c  Heavy cream


    18    Oysters


     2 tb Toasted slivered blanched


          -almonds






 Reserve back, wings, and neck of chicken for later use. Wash remaining


 pieces and dry. Dredge with flour mixed with 1/2 teaspoon salt and 1/8


 teaspoon pepper. Brown on all sides in hot fat. Remove to 2-quart


 casserole. Add boiling water, cover, and bake in preheated moderate


 oven (350 F.) for 1 hour, or until tender. Add cream, remaining salt


 and pepper, and the oysters. Cover and bake for 10 minutes longer.


 Sprinkle with almonds and serve at once with hot baking powder


 biscuits, if desired.


 


 Makes 4 servings.


 


 From: Steve Herrick Source: [Woman's Day Encyclopedia of Cookery -


 Vol. 2]


 Posted to MM-Recipes Digest V3 #246


 


 Date: Sun, 8 Sep 1996 23:27:00 -0400


 


 From: BobbieB1@aol.com