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Chicken & Oyster Casserole
Date added: December 15, 2007
- Servings: 6 change
- Calories per serving: 481
- Prep time: 40
- Cook time: 70
Ingredients
- 1 large Fryer (about 3 lbs) cut up
- 1/4 cup flour, all purpose, bleached, enrich
- 1 1/4 tsp salt, table
- 1/4 tsp pepper, white
- 2 tbsp Shortening
- 1/2 cup Boiling water
- 1/2 cup cream, whipping, heavy
- 18 Oysters
- 2 tbsp almond, slivered blanched Toasted
Recipe Method
1. 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.
2. 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.
3. 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.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 481 | 24% |
| Fat 33g | 51% |
| Cholesterol 160mg | 53% |
| Sodium 1,137mg | 47% |
| Carbohydrates 24g | 24% |
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