Recipe - Chicken And Oyster Casserole

1 lg Fryer (about 3 lbs.), cut up
One fourth cup Allpurpose flour
1 One fourth teaspoon Salt
One fourth teaspoon White pepper
2 tablespoon Shortening
One half cup Boiling water
One half cup Heavy cream
18 Oysters
2 tablespoon Toasted slivered blanched
almonds

Reserve back, wings, and neck of chicken for later use. Wash remaining
pieces and dry. Dredge with flour mixed with One half teaspoon salt and 1/8
teaspoon pepper. Brown on all sides in hot fat. Remove to 2quart
casserole. Add boiling water, cover, and bake in preheated moderate
oven (350 F.) 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.

Makes 4 servings.

From: Steve Herrick Source: [Woman's Day Encyclopedia of Cookery
Vol. 2]
Posted to MMRecipes Digest V3 #246

Date: Sun, 8 Sep 1996 23:27:00 0400

From: BobbieB1@aol.com