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