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Chicken And Oyster Supreme

Fondue.Chef's picture
  Cooked chicken 3 Cup (48 tbs), coarsely diced
  Raw oysters 1⁄2 Pint, drained
  Hard-cooked eggs 2 , sliced
  Minced celery 1⁄2 Cup (8 tbs)
  Butter 4 Tablespoon
  Flour 3 Tablespoon
  Chicken broth 2 Cup (32 tbs)
  Sage 1⁄4 Teaspoon
  Freshly ground pepper To Taste
  Salt To Taste

Layer chicken, oysters and eggs in buttered 1/2 -quart casserole.
Cook celery in butter until tender.
Blend in flour and cook until bubbly.
Stir in chicken broth and cook and stir until mixture boils and is thickened.
Add sage and season to taste with salt and pepper.
Pour over chicken in casserole.
Cover and bake in a 425° F.oven for 25 minutes.
This casserole can be prepared in advance, refrigerated and baked at serving time.
Add 15 minutes to baking time.

Recipe Summary

Main Dish

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Average: 4.2 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1930 Calories from Fat 1073

% Daily Value*

Total Fat 120 g185%

Saturated Fat 50.8 g253.8%

Trans Fat 0 g

Cholesterol 1064.1 mg354.7%

Sodium 2331.1 mg97.1%

Total Carbohydrates 52 g17.5%

Dietary Fiber 2.4 g9.8%

Sugars 4.7 g

Protein 150 g299.6%

Vitamin A 75.2% Vitamin C 36%

Calcium 18.2% Iron 117.1%

*Based on a 2000 Calorie diet

Chicken And Oyster Supreme Recipe