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CHICKEN AND OYSTER CASSEROLE

Category:    Chicken, Casserole
Yield: 4 servings
 
      1 lg Fryer (about 3 lbs.), cut up      1/2 c  Boiling water
    1/4 c  All-purpose flour                 1/2 c  Heavy cream
  1 1/4 ts Salt                               18    Oysters
    1/4 ts White pepper                        2 tb Toasted slivered blanched
      2 tb Shortening                               -almonds
 
  Reserve back, wings, and neck of chicken for later use. Wash remaining
  pieces and dry. Dredge with flour mixed with 1/2 teaspoon salt and 1/8
  teaspoon pepper. Brown on all sides in hot fat. Remove to 2-quart
  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.

 

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