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Oyster, Mushroom And Chicken Casserole

chicken - other

1/2 cup butter
1/2 cup green pepper; finely chopped
1 onion; finely chopped
1/2 pound mushrooms; small whole or sliced
1 teaspoon salt
freshly ground pepper
1/4 cup all-purpose flour
1 cup chicken stock
1/2 cup light cream or milk
nutmeg
2 tablespoons Parmesan cheese
2 cups diced cooked chicken
1 cup fresh shucked oysters; including liquor
1/3 cup dry vermouth
1/2 cup fine dry cracker or bread crumbs

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 teaspoon 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 350ºF oven for 25 minutes to 30 minutes until sauce bubbles and crumbs are lightly browned. Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates

Contributor: Canadian Living Entertaining Cookbook.

Yield: 6 servings

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