CHICKEN AND OYSTER CASSEROLE
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
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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