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Chicken And Oyster Supreme

Fondue.Chef's picture
Ingredients
  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
Directions

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

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken

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