CHICKEN AND OYSTER CASSEROLE

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Chicken and Oyster Casserole image

A New England delight from that chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Chicken

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 8

3 1/2 lbs whole chickens, split
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup water, boiling
1 cup cream
2 tablespoons butter
2 cups oysters, shucked

Steps:

  • Preheat oven to 350F and butter a casserole dish.
  • Dredge chicken with flour, salt and pepper; place in prepared baking dish.
  • Pour boiling water over top, cover and bake until tender, about an hour.
  • Remove from oven, add cream, butter and oysters.
  • Cover, return to oven and cook for an additional ten minutes or until edges of the oysters curl.
  • Serve at once with hot biscuits.

Nutrition Facts : Calories 842.2, Fat 60.7, SaturatedFat 23.1, Cholesterol 298.8, Sodium 651.6, Carbohydrate 13.8, Fiber 0.2, Sugar 0.1, Protein 57.2

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