Oyster, mushroom and chicken casserole

6 Servings

Ingredients

Quantity Ingredient
½ cup Butter
½ cup Green pepper, finely chopped
1 Onion, finely chopped
½ pounds Mushrooms, small whole or sliced
1 teaspoon Salt
Freshly ground pepper
¼ cup All-purpose flour
1 cup Chicken stock
½ cup Light cream or milk
Nutmeg
2 tablespoons Parmesan cheese
2 cups Diced cooked chicken
1 cup Fresh shucked oysters, including liquor
⅓ cup Dry vermouth
½ cup Fine dry cracker crumbs or breadcrumbs

Directions

In skillet, melt ¼ cup of the butter over medium heat and cook green pepper and onion just until tender. Add mushrooms and cook for 5 minutes.

Season with ½ tsp. of the salt, and pepper to taste. Set aside.

In saucepan, melt remaining butter; add flour and cook for 1 minute.

Gradually add chicken stock and cream. Season with a pinch of nutmeg, remaining salt, and pepper to taste; cook, stirring constantly, until sauce is thick and smooth. Remove from heat and add Parmesan, chicken, oysters with liquor, vermouth and mushroom mixture. Mix gently and pour into well greased shallow 6 cup baking dish.

Sprinkle with cracker crumbs and bake in 350øF oven for 25 minutes to 30 minutes until sauce bubbles and crumbs are lightly browned. Makes 6 servings. Typed in MMFormat by cjhartlin.msn@... Source: Canadian Living Entertaining Cookbook.

Posted to MM-Recipes Digest V4 #10 by cjhartlin.msn@... on Mar 26, 1999

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