Scalloped Oysters & Chicken

Directions

Cut chicken into bite sized pieces.

In skillet, heat ¼ cup of the butter over medium-high heat; brown chicken, in batches.

Remove chicken and set aside.

Pour off fat in skillet; add wine and bring to boil; scraping up brown bit from the pan.

Remove from heat. In saucepan, melt remaining butter; toss with crumbs.

Set aside. Drain oysters, reserve liquor in measure;add enough water to make ¾ cup.

Pat one-third of the crumbs into greased 13×9 inch baking dish .

Combine chicken with oysters; arrange half of the mixture over the crumbs.

Pat half of the remaining crumbs on top; cover with remaining oyster mixture.

Pat remaining crumbs on top.

Combine oyster liquor, wine mixture, whipping cream, aromatic bitters, worcestershire sauce, salt, pepper, thyme and hot pepper sauce; pour over casserole.

Bake in 375℉ (190℃) F oven for 20 to 25 minutes or until bubbling and heated through.

Garnish with parsley and serve immediately.