Chicken And Oyster Casserole
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Dairy | Casseroles, Fish/shellf, Poultry | 4 | Servings | |
INGREDIENTS
| 1 | Fryer, about 3 lbs. cut up | |
| 1/4 | c | All-purpose flour |
| 1 1/4 | t | Salt |
| 1/4 | t | White pepper |
| 2 | T | Shortening |
| 1/2 | c | Boiling water |
| 1/2 | c | Heavy cream |
| 18 | Oysters | |
| 2 | T | Toasted slivered blanched |
| almonds |
INSTRUCTIONS
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
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Nutrition (calculated from recipe ingredients)
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Calories: 189
Calories From Fat: 155
Total Fat: 17.5g
Cholesterol: 44.3mg
Sodium: 739.1mg
Potassium: 31.2mg
Carbohydrates: 6.9g
Fiber: <1g
Sugar: <1g
Protein: 1.4g