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Chicken & Oyster Casserole

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Submitted by Mari_H

YIELD

8 servings

PREP

15 min

COOK

1 hrs

READY

1 hrs

Ingredients

1 1
LARGE LARGE WHOLE CHICKEN *
¼ 59
1 ¼ 6.3
TEASPOONS ML SALT
¼ 1.3
TEASPOON ML WHITE PEPPER
2 3E+1
TABLESPOONS ML VEGETABLE SHORTENING
½ 118
CUP ML WATER
boiling
½ 118
18 18
EACH EACH OYSTERS
2 3E+1
TABLESPOONS ML ALMONDS
blanched, slivered

Directions

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

Wash remaining pieces and dry.

Dredge with flour mixed with ½ teaspoon salt and ⅛ teaspoon pepper.

Brown on all sides in hot fat. Remove to 2 quart casserole.

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

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 152g (5.4 oz)
Amount per Serving
Calories 191 56% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 77mg 26%
Sodium 494mg 21%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 1%
Sugars g
Protein 23g
Vitamin A 10% Vitamin C 15%
Calcium 2% Iron 33%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free
 
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