|Shucked oysters||1⁄2 Pint, drained|
|Sliced fresh mushrooms||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|All purpose flour||3 Tablespoon|
|Cayenne pepper||1⁄8 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Light cream||2 Cup (32 tbs)|
|Shelled shrimp||1 Pound, cooked, drained (Fresh Or Frozen)|
|Cooked cubed chicken||1 Cup (16 tbs)|
|Snipped parsley||2 Tablespoon|
|Dry sherry||2 Tablespoon|
|Hot cooked rice||1⁄2 Cup (8 tbs)|
In 2-quart casserole melt butter at HIGH for 30 seconds.
Cook at HIGH for 3 to 5 minutes, just till edges curl, stirring twice.
Remove oysters, reserving butter in casserole.
Set oysters aside.
In same casserole, cook mushrooms and onion, covered, at HIGH for 3 minutes, stirring once.
Blend in flour, salt, cayenne, and nutmeg.
Cook at HIGH for 5 to 6 minutes or till thickened and bubbly, stirring after each minute.
Stir in shrimp, chicken, and oysters.
Cook at HIGH for 3 minutes or till heated through.
Stir in parsley and sherry.