Title: Oyster, Mushroom And Chicken Casserole
Categories: Seafood, Vegetables, Poultry
Yield: 6 Servings

1/2 c Butter
1/2 c Green pepper, finely chopped
1 Onion, finely chopped
1/2 lb Mushrooms, small whole or
-sliced
1 ts Salt
Freshly ground pepper
1/4 c All-purpose flour
1 c Chicken stock
1/2 c Light cream or milk
Nutmeg
2 tb Parmesan cheese
2 c Diced cooked chicken
1 c Fresh shucked oysters,
-including liquor
1/3 c Dry vermouth
1/2 c Fine dry cracker crumbs or
-breadcrumbs

In skillet, melt 1/4 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 1/2 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@attacanada.net Source:
Canadian Living Entertaining Cookbook.

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