Chicken & Oyster Casserole
Yield
8 servingsPrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
whole chicken
|
*
|
| ¼ | cup |
all-purpose flour
|
|
| 1 ¼ | teaspoons |
salt
|
|
| ¼ | teaspoon |
white pepper
|
|
| 2 | tablespoons |
vegetable shortening
|
|
| ½ | cup |
water
boiling |
|
| ½ | cup |
heavy whipping cream
|
|
| 18 | each |
oysters
|
|
| 2 | tablespoons |
almonds
blanched, slivered |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
whole chicken
|
*
|
| 59 | ml |
all-purpose flour
|
|
| 6.3 | ml |
salt
|
|
| 1.3 | ml |
white pepper
|
|
| 3E+1 | ml |
vegetable shortening
|
|
| 118 | ml |
water
boiling |
|
| 118 | ml |
heavy whipping cream
|
|
| 18 | each |
oysters
|
|
| 3E+1 | 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.
